pancakes Archives - A Calculated Whisk

Grain-free Crepes with Apricot Preserves

April 10, 2017 By Becky 26 Comments

Grain-free Crepes with Apricot Preserves | acalculatedwhisk.com

These grain-free crepes with apricot preserves are the perfect easy but special breakfast for Mother’s Day or any occasion. This post is sponsored by Bonne Maman.

It’s been a while since I’ve posted a breakfast recipe, but I’m making up for it today by sharing these super simple grain-free crepes filled with Bonne Maman apricot preserves. The batter is easy to whip up by hand in just one bowl, and the apricot preserves provide the ideal balance of sweet and tart flavors for the filling. I like to serve these with a sprinkling of powdered sugar, a dollop of whipped cream, and fresh berries, but the crepes and preserves are also great on their own! This is a great recipe to make for a Mother’s Day breakfast in bed or any other special occasion.

Grain-free Crepes with Apricot Preserves | acalculatedwhisk.com

Bonne Maman preserves are my go-to for filling these crepes and any other time I need fruit preserves–they’re great for adding a hint of sweetness to savory recipes, too! All of Bonne Maman’s products are made with wholesome pantry ingredients and homestyle recipes that have stood the test of time. Their apricot preserves pack even more of a flavor punch than fresh apricots, thanks in part to the brown sugar and lemon juice that are added to the recipe. They’re also gluten free and Non-GMO Project verified. And right now, you can enter Bonne Maman’s sweepstakes to win a 12-piece Le Creuset cookware set, free preserves, and more!

Carrot Cake Pancakes with Maple Whipped Cream Cheese

February 18, 2015 By Becky 6 Comments

When I was a kid, my parents once let me put frosting on pancakes. I think it was a special occasion, with frosting left over from someone’s birthday cake, and it was definitely a one-time thing. But after that breakfast, I was ruined. Nothing else could ever compare.

In case you haven’t had the pleasure, let me just tell you right now: pancakes with frosting are the epitome of the good life, the breakfast of hedonists, the ultimate “treat yo’self” meal (Parks & Rec style).

Paleo Pumpkin Pancakes

November 17, 2014 By Becky 15 Comments

I’m a little late to the pumpkin party this year. I bought a couple of cartons of pumpkin puree over a month ago because I knew the pumpkin cravings would eventually hit, but wasn’t sure when.

I made it through all of October and the first half of November without making a batch of my paleo pumpkin spice ice cream, a pumpkin and pecorino soufflé, or a pumpkin caramel cheesecake pie. I didn’t just not make any of those things–I didn’t even want them. It was like I was over pumpkin.

Dutch Babies Brûlée (Paleo, Gluten free)

August 27, 2013 By Becky 6 Comments

It’s almost time for me to go back to school! This isn’t just any back-to-school, though, because after six years of leading my own classroom, I’m starting as a student again, working on a master’s in speech and language pathology. I have orientation next week, and classes start the week after that. Then, in October, I’ll start working with my very first client. It’s going to be different, and I’m relishing my last week of sleeping in and making myself (and Ben, on the days he works from home) a nice breakfast.

Banana Pecan Pancakes

August 15, 2013 By Becky Leave a Comment

More pancakes! In case you missed it, I’ve already made three kinds: pancakes with blueberry compote, strawberry banana pancakes, and blueberry pancakes with a secret ingredient. So, there’s been no shortage of pancakes around here–but you can never have too many pancakes, right?

Blueberry Pancakes with a Secret Ingredient

August 4, 2013 By Becky 4 Comments

Okay, I know I’ve been posting a lot of pancake recipes recently. But, I had to make these because I went berry picking yesterday, and all those adorable, sweet blueberries were begging to be made into pancakes. And, I had to share this recipe with you because I snuck in one of my favorite secret ingredients.

It’s green. It’s delicious. Can you guess what it is?

Strawberry Banana Pancakes

July 23, 2013 By Becky Leave a Comment

The almond flour pancakes I made a few days ago were so good that I was eager to try another version of paleo pancakes. This time, I was inspired by a cinnamon banana pancake recipe in Easy Paleo Diet Recipes, and added a twist to make them even better.

Do you have a favorite diner? Mine is the Maugus, which is just down the street from my mom’s apartment in my hometown. It’s run by a big Greek family, and the hardest part of being a regular there is when they close for three weeks every summer to go to Greece. They are closed right now and I have to tell you, it has been rough. One of my favorite things to get there is pancakes–their pancakes are HUGE! I’m a big fan of both the strawberry and the banana pancakes. They have nice rounds of freshly sliced fruit cooked right in. They will even make you pancakes with both strawberries AND bananas if you can’t decide. And, if you are not into fruity pancakes (who are you and why are you still reading?) you can get chocolate chip pancakes or cinnamon walnut french toast.

Anyway, inspired by the Maugus, I put sliced strawberries into these banana pancakes. The banana is mashed up with the batter so the pancakes do not have a strong banana flavor, but they are pleasantly reminiscent of banana bread. And if you have never tried sliced strawberries in your pancakes, you HAVE to. They are cooked just to the point of being fabulously juicy, and it is much more exciting than just putting sliced strawberries on top of your pancakes. Trust me.

Since I am doing the Whole 30 for real now, I omitted the honey from the original recipe. However, with the bananas and the strawberries, I thought these pancakes were sweet enough. I ate mine with the extra banana and strawberry slices on top and a little butter, and my boyfriend enjoyed his with some syrup.

Ingredients (serves 2; makes 6-7 pancakes):

1 and 1/2 cups almond flour
1/3 cup mashed banana (about half a medium banana–slice the rest to serve with the pancakes)
3 tablespoons coconut oil
2 tablespoons coconut milk
4 eggs
Pinch of salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 teaspoon baking soda

1 and 1/2 cups fresh strawberries, thinly sliced, plus extra for serving
Butter or coconut oil for cooking

Combine all the ingredients except the strawberries in a food processor and process until smooth. Heat some oil or butter in a small, heavy skillet over medium heat. When the skillet is hot (a drop of water will dance across the surface), add about 1/4 cup of batter. Place some strawberry slices on top. Cook until many bubbles have formed on the surface (the bottom should be browned). Carefully slide a large spatula under the pancake and flip it quickly. If you flip these pancakes too soon or use a small spatula, you may lose some of your strawberries during the turn. Cook for a minute or less on the second side, until browned and cooked through. Add more oil or butter before cooking a second pancake. Top with fresh fruit and butter if desired and serve hot.

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Almond Pancakes with Blueberry Compote (Paleo, Gluten-free)

July 21, 2013 By Becky Leave a Comment

Pancakes! The perfect breakfast food. When I spotted a recipe for almond flour pancakes in one of the paleo cookbooks I picked up, I was eager to try it. Surprisingly, these pancakes are a lot like regular pancakes. Since the batter is made in the food processor, it’s nice and smooth without any noticeable chunks of almond. These pancakes also make a hearty and high-protein breakfast since the recipe calls for four eggs. With the blueberry compote and a few sliced almonds on top, you will be in your pancake happy place. I’m starting to think regular flour is totally superfluous!

Ingredients (makes 6 large pancakes; serves 2):

For the blueberry compote:

1 and 1/2 cups fresh or frozen blueberries (I used frozen)
2 tablespoons water
1 teaspoon honey, or to taste
Pinch of salt
1/4 teaspoon vanilla

For the almond pancakes (adapted from Easy Paleo Diet Recipes):

1 and 1/2 cups almond flour
1/4 cup coconut milk
1/4 cup coconut oil
1 tablespoon honey
1/2 teaspoon vanilla
Pinch of salt
1/2 teaspoon baking soda
4 eggs

Butter or coconut oil for cooking
Sliced almonds, for serving

To make the blueberry compote, place all ingredients in a saucepan. Cook over medium heat, stirring occasionally, until some of the blueberries have collapsed and the liquid is syrupy, 10-15 minutes. Set aside to cool.

To make the pancakes, process all ingredients in a food processor until smooth. Heat the butter or coconut oil in a skillet over medium heat, and add about 1/4 cup of batter. Cook the pancake until the top is covered with bubbles. Flip and cook until golden on the other side. Add a little more butter or oil before cooking the next pancake.

Serve hot with blueberry compote and sliced almonds.