Peanut Butter Cup Pancakes

Ingredients

• 1 egg
• 1 tablespoon coconut oil, melted
• ½ tsp pure vanilla extract
• 3/4 - 1 cup unsweetened vanilla almond milk
• 2-3 tablespoon agave nectar (or maple syrup/honey for non-vegan), depending on preferred sweetness
• 1 tsp baking powder
• ½ tsp baking soda
• 1 heaping Tbsp natural salted peanut butter (crunchy or creamy)
• Pinch of salt
• ½ cup finely ground oat flour
• ¼ cup gluten free all purpose flour or sub whole wheat or all purpose
• 2 Tbsp unsweetened cocoa powder
• Chocolate chips

Preparation

1. Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
2. Add flaxseed and water and let set for a minute or two in a mixing bowl.
3. Then add melted coconut oil, agave nectar (or honey/maple syrup), baking soda, baking powder, salt, vanilla extract and whisk to combine.
4. Add almond milk (starting with 3/4 cup and adding a touch more if needed) and whisk again until well combined.
5. Next add oat and gluten free flour and stir until just combined.
6. Divide batter in half and add cocoa powder to one bowl and peanut butter to the other.
7. Mix until just combined.
8. Add more almond milk if too PB made it too thick. You want a pourable batter that’s not “gloppy.”
9. Once the griddle is hot, lightly grease and spoon on scant 1/4 cup measure of chocolate batter, then scant 1/4 cup of peanut butter in the center.
10. Cook until the edges appear dry and bubbles form on top, then carefully flip.
11. Cook for another 2-ish minutes on the other side. Will make 5-6 pancakes.
12. Divide between two serving plates and top with a peanut butter cup split in half or a Tbsp or two dark chocolate chips.

Bananas Foster Pancakes

Ingredients

Pancakes:

• 1½ cups flour
• 3 Tbsp brown sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup of vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1¼ cup of buttermilk
• 1 banana, chopped

Bananas Foster:

• 2 bananas, sliced
• 3 Tbsp butter
• 2 Tbsp brown sugar
• 2 Tbsp dark rum
• 3 Tbsp banana liqueur

Preparation

1. Whisk together the wet pancake ingredients until combined.
2. Whisk in the dry ingredients until smooth and mix in the bananas.
3. Let the batter stand for about 10 minutes.
4. Cook the pancakes, in the preheated pan, for about a minute or two on each side.
5. Check the pancakes by pressing lightly in the center, if its firm the pancakes are done.
6. In a separate pan, make the bananas foster.

Bananas Foster

1. In a medium pan, melt butter on medium-high heat, add sugar and stir well.
2. Add banana slices and saute for about a minute.
3. Add the rum and liquor, saute for 3-4 minutes, stirring often .
4. Top off the pancakes with warm bananas foster.

Funfetti Pancakes

Ingredients

For the pancakes:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 box Pillsbury Funfetti cake mix
• 1/3 cup canola oil
• 3 eggs
• 2 1/3 cups milk
• 1/3 cup rainbow sprinkles

Optional frosting:

• 1 cup powdered sugar
• 2 tablespoons butter, room temperature
• 2 tablespoons half-and-half cream
• 1/2 teaspoon vanilla extract

Preparation

1. To make pancakes: In a large bowl, combine the flour, baking powder, sugar, salt, and cake mix. Set aside.
2. In another bowl, mix together the oil, eggs, and milk.
3. Add the wet ingredients to the dry ingredients, and mix until just combined.
4. Fold in the sprinkles.
5. Heat a griddle to medium heat.
6. Spray the griddle with nonstick cooking spray.
7. Ladle the pancake batter onto the hot pan, and cook the pancakes for about 2 minutes on each side.
8. Remove from the griddle, and set aside.

To make frosting:

1. In a small bowl, whisk together powdered sugar, butter, cream, and vanilla. The frosting will be a spreadable consistency.
2. If you want to drizzle the frosting, microwave for about 10 seconds to soften.
3. Serve with whipped cream and more sprinkles on top.

Red Velvet Pancakes

Ingredients

• 1 750 ml bottle (standard) champagne or prosecco
• 2 1/2 cups apple cider
• 1 cup club soda
• 1/2 cup Disaronno
• 2 apples, sliced
• Cinnamon sticks, for garnish

Preparation

1. Preheat an electric non-stick griddle to 350 degrees.
2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside.
3. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes.
4. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter.
5. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine.
6. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle.
7. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through.
8. Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.

Cream Cheese Glaze

1. In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes.
2. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired.
3. Store in an airtight container in refrigerator.

Cinnamon Roll Pancakes

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 cup milk
• 1 large egg, lightly beaten
• 1 tablespoon canola oil
• 4 tablespoons (1⁄2 stick) unsalted butter, melted (for cinnamon filling)
• 1⁄4 cup plus 2 tablespoons packed light brown sugar (for cinnamon filling)
• 1⁄2 tablespoon ground cinnamon (for cinnamon filling)
• 4 tablespoons (1⁄2 stick) unsalted butter (for glaze)
• 2 ounces cream cheese, at room temperature (for glaze)
• 3⁄4 cup powdered sugar, sifted (for glaze)
• 1⁄2 teaspoon vanilla extract (for glaze)

Preparation

First, prepare the cinnamon filling.

1. In a medium bowl, stir together the butter, brown sugar and cinnamon.
2. Scoop the filling into a quart-size zippered storage baggie.
3. Set aside to thicken at room temperature.

Next, prepare the glaze.

1. In a small pan, melt the butter over low heat.
2. Whisk in the cream cheese until smooth.
3. Remove the pan from heat.
4. Whisk in the powdered sugar and vanilla, then set aside.

For the pancake batter…

1. Whisk together the flour, baking powder and salt in a medium bowl.
2. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
3. Heat a large skillet or griddle over medium heat. Spray with nonstick spray.
4. Use an ice cream scoop or 1⁄3 cup measuring cup to add batter to the skillet.
5. Use the bottom of the scoop or cup to spread the batter into a nice, even circle (about 5 inches in diameter).
6. Reduce the heat to medium-low.
7. Open the zippered baggie with the cinnamon filling, and stir to reincorporate any butter that has separated. Reseal, then carefully snip the corner of the baggie. Use it as a pastry bag to start piping cinnamon filling onto the top of each pancake, starting from the center and swirling outward.
8. Cook the pancake until bubbles begin to appear and burst on top of the pancake and it is golden brown on the bottom, 3 to 4 minutes.
9. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook until the other side is golden as well, an additional 2 to 3 minutes.
10. When done, flip the pancakes onto a plate. Carefully wipe the pan clean with a paper towel, spray with non-stick cooking spray, and prepare the rest of the pancakes with the remaining ingredients.
11. Serve pancakes topped with a drizzle of warm cream cheese glaze.

Paleo Pancakes

Ingredients

• 3 bananas
• 3 eggs
• 1/2 cup butter
• 2 teaspoons cinnamon

Preparation

1. Preheat a skillet to 350 degrees fahrenheit.
2. Combine all of your ingredients in your blender and mix well until you have a batter.
3. Grease your skillet with coconut oil and pour your batter making 3-4 inch pancakes.
4. Cook 2-3 minutes per side and then flip for 2-3 minutes.
5. Serve topped with some grass-fed butter or topping of your choice