Pumpkin Pie Pancakes

These pancakes are literally based on the filling from left over pumpkin pie I had. My son bought a large sized pumpkin pie during Thanksgiving and left to his university soon after, leaving about 2/3rds of it unfinished. The rest of us found it too rich and cloyingly sweet for our tastes though there was nothing wrong with the pie, generally speaking. My daughter who usually doesn't volunteer to taste sweet dishes decided to try the pumpkin pie when she saw it. However she ended up sitting at the table for five minutes not knowing whether to spit or swallow the first piece of pie she put in her mouth. I had to find ways to finish off that pie and finally, the filling and base ended up in four different dishes. These fluffy and flavorful pancakes are one of those which even my daughter enjoyed without any complaints.

Ingredients: (Yield 8 pancakes)
1 egg substitute (I used Ener-G egg replacer.)
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup pumpkin pie filling 
or 
1/2 cup puree + 2 tbsp. sugar + 1 tsp. all spice
2 tbsp. butter
1 & 1/2 cups milk

 Method:
* Combine 1.5 tsp. Ener-G and 2 tbsp.warm water in a small bowl and keep aside.
* Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
* Meanwhile, whisk together the flour, baking powder, baking soda and salt in a bowl. Whisk pumpkin pie filling, melted butter and milk in another bowl. Combine dry ingredients, wet ingredients and the egg substitute. Whisk the mixture to a thick batter.
* Pour about 1/4 cup batter of batter onto the pan. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook for about 30 - 40 seconds more. Transfer onto a serving plate. Repeat the steps with the remaining batter.
* Serve the pancakes warm with maple syrup or honey.
 
This goes to Blogging marathon #74, under the theme 'Bookmarked Recipes'. Check out the page to read what other marathoners are cooking.

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Eggless Multi Flour Banana Pancakes

 
These banana based pancakes are made with a melange of flours to up the nutrition factor. I tried to replace the good old APF with wheat, oat and amaranth flours here though any other flours can be substituted easily. The flours I used here do not affect the flavor of the pancakes at all and so, chances of these pancakes getting rejected by kids are not that much.

Ingredients: (Yield 6 pancakes)
1 tbsp. flax meal or 1 egg substitute
1/2 cup wheat flour
1/4 cup oat flour
1/4 cup amaranth flour
2 to 3 tbsp. buckwheat flour
1 tsp. baking powder 
1/2 tsp. baking soda
1 mashed banana
2 to 3 tbsp. butter
2 tbsp. honey
3/4 cup milk or as needed

Method:
1. Whisk flax meal and 3 tbsp. warm water together and leave aside for about 5 minutes.
2. Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
3. Whisk together the flours, baking powder and baking soda in a bowl. Whisk the flax meal from step 1, mashed banana, melted butter, honey and milk in another bowl. Combine both dry and wet ingredients and whisk the mixture to a thick batter of pouring consistency. 
4. Pour about 1/4 cup batter of batter onto the pan. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook for about 30 - 40 seconds more. Transfer onto a serving plate. Repeat the steps with the remaining batter.
5. Serve the pancakes warm with maple syrup or any sauce of your choice.
 

 
These pancakes go to 
1. Blogging marathon #69.
2. 'Kids' Delight' event hosted by Varada this edition, with a theme of 'Fruit based Recipes'. 

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Eggless Peach Pancakes

My kids love pancakes and especially my daughter, who is not a fan of spicy variety breakfast dishes, polishes them off without any complaints. These peach pancakes were made especially for her and she enjoyed them with maple syrup. I arranged the peach slices over the pan, poured the batter over them and cooked. Instead, finely chopped peaches can be added to the batter. To make them more flavorful, ground ginger can be added. 

Ingredients for 6 pancakes:
1 tbsp flax meal (Or one egg substitute)
1 cup all purpose flour (Substitute half the quantity with wheat flour for an healthier version.)
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
2 tbsp. sugar
2 tbsp. melted butter
1 cup milk (preferably at room temperature.)
2 peaches
Honey / maple syrup to serve

 Method:
1. Whisk flax meal and 3 tbsp. warm water together and leave aside for about 5 minutes.
2. Peel and slice the peaches, lengthwise or chop them fine. 
3. Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
4. Whisk together the flour, baking powder, cinnamon, sugar and salt in a bowl. Whisk the flax meal from step 1, melted butter and milk in another bowl. Combine both dry and wet ingredients and whisk the mixture to a thick batter. Stir the peaches in the batter if they were chopped fine.
5. Pour about 1/4 cup batter of batter onto the pan. Arrange 3 to 4 slices on the spread batter. Or place the slices first on the pan and pour batter above them. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook for about 30 - 40 seconds more. Transfer onto a serving plate. Repeat the steps with the remaining batter.
6. Serve the pancakes warm with maple syrup or honey.

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Eggless Chocolate Pancakes

When I picked Kids' Delight theme for this week's blogging marathon, I let my daughter know about it since she is fond of chocolate. I wanted to see whether she would prefer any dish in particular and as predicted, she came up with a ton of ideas, of course with her favorite chocolate chip cookies being top on the list. I already have two chocolate cookie recipes that we are all fond of and so I had to scratch them off the list. Her next request was chocolaty pancakes and I came up with this kid-friendly version, loaded with chocolate chips. My kids loved these pancakes and were happy to gobble them up with chocolate syrup instead of maple syrup. Yup some more chocolate and it turns out that a drizzle of chocolate syrup over chocolaty pancakes isn't overkill as I thought it would be. And of course one need not go with maple / chocolate syrup at all. Any other preferred choice of toppings like fruits, butter, honey etc. should work too. 
Ingredients: (Yield 6 pancakes)
1 tbsp. flax meal + 3 tbsp. warm water *
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 tbsp. cocoa powder
2 tbsp. sugar
2 tbsp. melted butter
1/2 cup chocolate chips
* Any substitute for one egg 
 Method:
* Whisk flax meal and warm water together and leave aside for about 5 minutes.
* Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
* Blend the flax meal mixture and the remaining ingredients mentioned above into a thick batter. Leave the chocolate chips if you prefer sprinkling them on the pancakes instead, while preparing them.
 
* Pour about 1/4 cup batter of batter onto the pan. If chocolate chips was not added to the batter, then sprinkle some on the top. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook until it is done on the bottom side too. Transfer onto a serving plate. Repeat the steps with the remaining batter.
* Serve the pancakes warm. Top them with chocolate syrup / maple syrup.
 

These pancakes are going to be a part of 
1. Blogging marathon #61 and check here to find out what other marathoners are cooking today.
2. Kids' Delight event, hosted by Kalyani this month under the theme 'Chocolate' with a #KidsDelightChocoGiveaway.

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Oven Baked, Eggless Apple Pancake

Here is a breakfast idea, to savor on a lazy weekend without actually hovering around the stove. This apple pancake, redolent with cinnamon flavor is baked in an oven instead of using a stove. I tweaked the recipe to suit my preferences and my daughter was totally sold on these pancakes.

Recipe idea: Betty Crocker 
Ingredients: (Serves 2 or 3)
1/4 cup warm milk
1 tbsp. apple cider vinegar
2 tbsp. butter / margarine (Even a tbsp. would work.)
1/2 cup milk at room temperature
1/2 tsp. vanilla extract
3/4 cup all purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1 small apple, thinly sliced
1&1/2 tsp. cinnamon sugar
Maple syrup to serve (optional)

Method:
* Combine apple cider vinegar and 1/4 cup warm milk in a small bowl and leave it aside for about 5 minutes.
* Preheat the oven to 400 degree F.
* While the oven is heating, melt the butter in a 9 inch glass pie plate, placing it in the oven. Or melt the butter in a microwave.
* Whisk milk & vinegar mixture, the remaining 1/2 cup milk, and vanilla in a mixing bowl. Add flour, baking powder, salt and cinnamon sugar and whisk until a lump free batter is formed. Pour the mixture into the butter pan. Arrange the apple slices evenly on the batter.
* Place the batter pan in the preheated oven and bake until the edges are deep golden brown. The original recipe mentions to bake for about 20 minutes though I had to bake longer. Besides I was caught up in something else and forgot to remove it on time. No harm was done but only the whole pancake turned golden brown through out and the color of the apple peel was not noticeable anymore.

This goes to Blogging marathon #60 under the theme 'Bookmarked Recipes'. Check the link to see what other marathoners are cooking.



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Eggless Banana - Chocolate Chips Pancakes

 
I know it seems like I have dived from one pancake session to another going by my posts recently. I have an excuse however. My both kids love pancakes and my daughter seems to like them a tad bit more. She doesn't mind if they are served for all her meals, everyday. These cinnamon flavored banana pancakes studded with ooey gooey chocolate chips are just her kind. Soft, fluffy and yummy. Quick to whip up and a perfect foil for those over ripe bananas lying in the fruit basket. If serving kids / chocolate lovers, top the pancakes with more chocolate chips. Or omit chocolate from the recipe completely if it is not preferred.

Ingredients for 8 pancakes:
1 tbsp flax meal (Or one egg substitute)
1/2 cup wheat flour
1/2 cup all purpose flour
1.5 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 tbsp. brown sugar
2 tbsp. melted butter
3/4 cup to 1 cup milk at room temperature (Start with 3/4 cup and add more if the batter is too thick.)
1 cup mashed banana / 2 small sized ripe bananas
4 - 6 tbsp. semisweet chocolate chips
Maple syrup, banana slices & chocolate chips to serve
 
 Method:
1. Whisk flax meal and 3 tbsp. warm water together and leave aside for about 5 minutes.
2. Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
3. Blend the flax meal mixture and the remaining ingredients mentioned above into a thick batter. (Leave the last one from the list - the maple syrup, banana slices and chocolate chips reserved for serving) 
4. Pour about 1/4 cup batter of batter onto the pan. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook for about 30 - 40 seconds more. Transfer onto a serving plate. Repeat the steps with the remaining batter.
5. Serve the pancakes warm. Top them with banana slices and more chocolate chips if desired and drizzle with maple syrup.
 

These go to blogging marathon #57 and check here to find out what other marathoners are cooking today.

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