RSS Feed

Tag Archives: Pancakes

Sweet Potato Patties – kids love them!

Sweet Potato Patties on PlatterWe have all seen that version of frozen “sweet potato patties”  or “yam patties” that you can get in the store.  I think they were even served regularly in our school cafeteria when I was a kid.  I am talking about these:

FrozenSweetPotatoYamPatties

Highly-Processed Frozen Sweet Potato Yam Patties

According to the website, the ingredients for those are: Yams (Sweet Potatoes), Sugar, Cornstarch, Buttermilk, Salt, Yellow 6, Red 40, Natural And Artificial Flavoring, Disodium Dihydrogen Pyrophosphate (To Retain Natural Color).

So while they do start out as a vegetable (a sweet potato, as a real “yam” is a totally different veggie), the manufacturer has added lots of sugar, artificial flavorings and two types of food dyes.  Yuck!  So, why not just make your own?

We had the day off school last week for a Teacher’s Professional Day.  We got to wake up late and I wanted to make the girls a filling brunch before we headed out to the Chickasaw Cultural Center.  If you live anywhere nearby, I highly recommend a visit.

I had only one sweet potato and it needed to be used. Since Sarah, especially, loves roasted sweet potatoes, I decided to shred it and make a hybrid between hash browns and a pancake.  I used a combo of mashed banana and honey to give it a bit of sweetness.  Since I put honey inside it, I did not serve any honey or syrup at the table.

I shredded the potato on my hand grater, but if you are doing more than one potato, using the shredding blade on your food processor would be great.  Or, if you wanted that totally puréed potato texture that the frozen ones have, then just throw everything in your food processor and purée it before cooking.  I add the flax-seed to boost the Omega-3′s and also to thicken the mixture without having to rely on any kind of flour.  I guess it also makes this gluten-free, if that matters to your family.

By the way, “pumpkin pie spice” is a mixture of ground cinnamon, ginger, nutmeg, and either allspice or cloves.  If you do not have the ready-made spice mix, then you can mix together 1.5 tsp cinnamon + 3/4 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp cloves/allspice,  all ground, to make your own. The girls all ended up LOVING them and surprisingly, it was Emma not Sarah who loved them the most, as she ate FOUR of them.

Sweet Potato Patties - IngredientsSweet Potato Patties
Makes about 12 patties

  • 1 good-sized sweet potato, peeled and shredded
  • 1 ripe banana, mashed
  • 1 large organic egg
  • 1 tablespoon real maple syrup or honey
  • 1/8 teaspoon pumpkin pie spiceSweet Potato Patties - Preparation
  • 2 tablespoon ground flax seed (optional)
  1. Mix all ingredients together in bowl.
  2. Lightly grease a frying pan, skillet or griddle  and place over medium high heat.  I used coconut oil to grease mine.
  3. When pan is hot, put scoops of the mixture in pan and flatten slighty with the back of your spoon.
  4. Cook until patties are brown on both sides.  Serve.

We enjoyed ours with a piece of nitrate-free bacon, an organic fried egg, grape tomatoes, apple slices and steamed french green beans.

Day off of School Brunch

The nutritional info from About.com’s recipe analyzer, for one patty: Sweet Potato Patties - Nutrition

Look at all that Vitamin A!  And the grams of sugars in my patties are much less than the storebought frozen ones, even with the little bit of honey in them.

Advertisements

Apple Dutch Baby – An Eggy Baked Pancake-like Thing

I reached the age of 40 never having heard of a “Dutch Baby”.  The first time I heard about it was watching Melissa D’Arabian make a Vanilla Dutch Baby on her “Ten Dollar Dinners” show.  I tried that recipe and liked it, but then I went looking for a healthier version with less flour, but the whole wheat kind and more eggs for protein. 

I found this recipe at Nourished Kitchen which is one she developed based on the one in the Nourishing Traditions book by Sally Fallon.

So, I hope I gave everyone credit and here is the version I make.  It does take about 45-50 minutes total to prepare, so not a quick breakfast, but I got up a bit early today and since most of the time it is just baking on its own in the oven, I used that time to pack the girls’ lunches.  But usually, this is a Saturday brunch dish for us.

Apple Dutch Baby
Yields 6 to 8 servings

  • 2 Tbsp butter, peanut oil, or coconut oil
  • 3 medium apples, cored and finely diced to about 1/4″ (if organic, leave the skins on)
  • 6 eggs (organic is good and pastured is better)
  • 1/2 cup milk
  • 1/2 cup whole wheat pastry flour (if you use regular whole wheat it will tasted fine, just not puff very much)
  • 1/4 cup unrefined cane sugar, such as Demerara or Sucanat
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 1/4 tsp natural lemon extract, optional (or you could use some lemon zest instead)

Preheat oven to 425 degrees F. Melt butter or place oil in a cast iron skillet over a moderate heat, and toss in chopped apples. Gently fry the apples until they are tender.  Meanwhile, put eggs and milk together in your blender container and blend until smooth and fluffy.  To the egg mixture, add flour, sugar, cinnamon, cloves, salt and lemon. Blend again until smooth; it will be very liquidy. Remove the skillet from the heat, pour the batter over the cooked apples and bake in an oven at 425 degrees F for 35 to 40 minutes until puffed and golden. Serve the Dutch Baby cut in wedges immediately.  I somtimes top with a bit of real whipped cream.

Note: You can do this without using an oven-safe skillet such as cast iron, but then you would have to transfer the cooked apples to an oven safe pan before adding the batter.  Using the cast iron skillet saves on clean-up.

The girls all love this dish.  Emma and Leah both had an extra piece.  It is a bit of a treat and the nutrional information is here given here assuming 8 servings.  If you are thinking of serving it with anything sweet such as maple syrup or honey, then do reduce the amount of sugar in the recipe.

– Stacey

Kevin’s Oatmeal Whole Wheat Pancakes

Kevin's Oatmeal Whole Wheat Pancakes

Kevin's Oatmeal Whole Wheat Pancakes

Back in May when I posted about out breakfasts, I promised you a pancake recipe using oatmeal.  So, here it is.

I got this recipe from Kevin from our church and he got it from his sister.  Not sure where she got it from.  But, he made them at a VBS teacher’s breakfast and they were great, so I got the recipe.  I have made them several times and they are quite easy and all whole grain.  What I like about it is that it has more oats than flour and all the flour used is whole wheat.  I typically use whole wheat pastry flour.

He made the banana variety and that is also the one I have made most.  The natural sweetness of the bananas is enough so you don’t need any other sweetener, but if making plain, you might want to put in a small amount of honey or maple syrup.  Or just serve with honey or maple syrup.  (the real stuff, not HFCS junk).  You could always add any other fruit such as blueberries or perhaps nuts such as pecans, if you so desire.

The kids and I also like the gingerbread variety a lot.  Cut back on the spices if you like your gingerbread less intense.  Another variation that I have not tried yet would be to add about 1-2 teaspoons of pumpkin pie spice and a 1/2 cup of canned pumpkin.

Kevin’s Oatmeal Whole Wheat Pancakes

2 cups rolled oats (I used old-fashioned oats)
2 & 1/4 cups milk (try just 2 cups first and add more if needed)
4 eggs (slightly scrambled)
1 Tablespoon oil (I use peanut or coconut oil, but use your favorite)
1 cup whole wheat flour (I use whole wheat pastry flour)
1 Tablespoon baking powder (use aluminum-free, like Rumford)

Put oats and milk in a bowl and let soak at least 5 minutes, 10 to 15 minutes is better.  Then, mix in the rest of the ingredients.  Heat a lightly oiled pan and make whatever size pancakes you like.

Kevin's Oatmeal Whole Wheat Pancakes on plate

Kevin's Oatmeal Whole Wheat Pancakes on plate

Variations to basic recipe – add to wet batter with rest of ingredients:

* Add some unsweetened applesauce and cinnamon to taste

OR

* Add 1-2 mashed bananas and some cinnamon to taste (our favorite!)

OR

* Add 1/3 cup molasses and 1 tsp. cinnamon, 1 tsp. ginger and 1/2 tsp. cloves for gingerbread pancakes

This recipe makes about 15-20 small pancakes (approximately 4″-5″ diameter). They freeze well and heat up well in the microwave.  I usually make a lot at one time and we get 2-3 breakfasts off the batch.

Nut Butter Pancakes with Bananas and Flax Seed…

Nut Butter PancakesI felt like making pancakes for the girls this morning, but as I wanted some too and have been trying to reduce the amount of grains I eat, I decided to make “Nut Butter Pancakes”.  There are lots of recipes for them all over the web, but the one I started with and then massively changed the proportions on was this one at PaleoMama.  The point of nut butter pancakes is to avoid grains (something you want to do if you have celiac’s disease, are gluten sensitive, or are trying to eat paleo/primal/low-carb, etc.)  The recipe below uses bananas, but I also saw recipes online that used unsweetened applesauce instead.

Here is my recipe for Nut Butter Pancakes with Bananas and Flax Seed (makes 8 pancakes):

1 ripe banana
3 Tbsp nut butter of your choice (I used natural peanut butter, yes, I know, not paleo, but we like it)
1/4 cup ground flax seeds
Dash of sea salt (may not be needed if your nut butter already has salt in it)
1 tsp real vanilla extract
3 eggs
1 Tbsp honey (optional, I did not use since we put honey on them at the table)
Oil of your choice to grease the pan (I used peanut oil to coordinate with the nut butter)

Mash the banana with a fork or pasNut Butter Pancakes Ingredientstry blender in a large bowl; Julia helped me with this step 🙂  Add the ground flax seeds, salt, nut butter, vanilla, eggs, and honey and stir to mix well. Spray pan with oil. Note: I used my Misto so all I get is oil, no unnecesNut Butter Pancakes in Pansary chemicals like in cooking spray. Heat pan over medium heat.  Use the 1/4 cup measure you got messy earlier measuring your flax-seed to scoop and measure out batter and pour  into pan.  Avoid crowding them as that makes it more difficult to flip.   These will not get little bubbles on them when they are ready to flip like regular pancakes, so, when the edges are brown, flip.  Cook on other side for another couple of minutes.  Enjoy!

Nut Butter Pancakes Finished

All four of the kids liked them.  I will be making this again.  We each enjoyed one pancake along with 1/2 cup of plain yogurt with honey, and fresh raspberries.  I ran the recipe through the CalorieCount Recipe Analyzer and the nutritional information per pancake is:

%d bloggers like this: