3ABN Today Cooking Program | Pancake Breakfast

9/20/17 Airdate

Pineapple Pecan Pancakes

Ingredients:

2 cups Whole Wheat Flour
1 Tbsp. Baking Powder – Aluminum-free
2 tsp. Vanilla
2 cup Soy Milk – Sweetened
¼ cup Canola Oil
1 cup Pineapple Tidbits – drained
¼ cup Pure Maple Syrup
¼ cup Pecans – chopped


Pineapple Sauce:

1 cup Pineapple Juice
1 Tbsp. Pure Maple Syrup
1 Tbsp. Corn Starch
1 Tbsp. Cold Water


Directions:
In a medium size pan put all the dry ingredients. Make a well in the middle of the dry mixture and add all the rest of the ingredients. Stir together until well mixed. Heat a skillet on medium heat and spray with vegetable spray. Spread ¼ cup of batter in skillet and spread till about 6 inches round. When pancake and fry till it is golden brown then flip the pancake over and fry till that side is golden brown. Serve with pineapple sauce. Garnish with pineapple rings, pecans and strawberry halves.

Sauce Directions: Mix together the cornstarch and cold water and set aside till ready to use. Heat pineapple juice and pure maple syrup till it comes to a boil and slowly stir in the cornstarch mixture. Stir until it thickens, it will be slightly thin but as it cools it does thicken up. Serve over pancakes.

Yields: approximately 8 – ¼ cup batter pancakes
Linda Johnson

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Colombian Arepas de Choclo

Ingredients:

1 cup frozen corn kernels
1 cup masarepa flour
¼ cup all-purpose flour
1/3 cup sugar
½ tsp. sea salt
1 ½ cup original flavor almond milk
2 tbsp. soy margarine
1 tbsp. nacho jalapeno slices, diced

Avocado Jalapeno Sauce

½ large avocado
1 tbsp. fresh cilantro
¼ cup Grapeseed Oil Vegenaise
¼ cup Tofutti Better than Sour Cream
2 tbsp. unsweetened almond milk
2 tsp. fresh lime juice
¼ tsp. sea salt
1 tsp. agave nectar
½ tsp. onion powder
½ cup nacho jalapeno slices


Toppings
Cherry tomatoes, diced
Avocado, diced

Directions:
Grind the frozen corn kernels in a food processor until mostly fine. In a large bowl, mix the ground corn, masarepa, flour, sugar, and salt together.

Place the margarine in the milk and microwave until margarine is melted or heat in a sauce pan. Pour the milk and butter into the bowl. Stir until there are no lumps. And diced jalapenos and mix.

Wait a few minutes until the liquid is absorbed. Spray a skillet with non-stick cooking spray and heat to medium.

Spoon ¼ cup batter into the pan. Cook until it starts to bubble, flip, and cook until the top springs back when touched.

Place all ingredients for the sauce in a blender. Blend until smooth.

Drizzle hot arepas with jalapeno sauce. Top with diced cherry tomatoes and avocado.

Yields: 13 Arepas
Brenda Walsh

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Mr. Ryan’s Almost Famous Pancakes

Ingredients:

2 cups oatmeal
2 cups whole – wheat flour
4 cups hot water (hot water helps soften the oatmeal)

Put into a large bowl and let it stand for a few minutes so the oatmeal softens and almost blends in. 

Add the following to the big bowl of ingredients:

2 Tbsp. pecan meal
2 Tbsp. milled flaxseed 
2 Tbsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. ginger
2 Tbsp. baking soda
2 tsp. baking powder
½ cup Black strap molasses
¼ cup agave nectar

Directions:
Mix all ingredients very well making sure to break up the chunks of oatmeal and flour. Make sure everything is well blended.  Cook on a pan at 325F or medium heat. (An electronic fry pan has the temperature gauges on it). 


Cinda Sanner

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Aloha Pancakes

Ingredients:

1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. pure almond extract
½ tsp. pure vanilla extract
2 Tbsp. ground flax seed
6 Tbsp. water
2 c original almond milk
2 Tbsp. coconut oil, melted
1 large banana – cut into small pieces
¾ cup chopped pecans
¾ cup shredded or flaked coconut

Directions:

In a small bowl, mix the 2 T flax seed with the 6 T water. Stir to combine and then set aside. In a large bowl add all the dry ingredients and stir to mix. Gently mix in the banana, pecans and coconut. Make a ‘well’ in the center. In a medium bowl add all of the liquid and stir to combine, and then pour into the center of the ‘well’ in the dry ingredients. Gently stir just to combine. There will be some lumps, but do not over stir, as this will make the pancakes tough. Heat a flat skillet over medium-high heat. Spray with a non-stick cooking spray and drop ¼ c of batter in. Gently spread out just a little shaping into a round shape. Continue until skillet is full. Cook until golden brown on both sides. Serve warm with your favorite toppings.

Yield: 20 – ¼ c pancakes

Cinda Sanner

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Maple Corn Cakes

Ingredients:

1 ½ cup Unbleached White Flour
1 Tbsp. Baking Powder – Aluminum free
½ cup Corn Meal
2 cup Soy Milk
2 tsp. Vanilla
¼ cup Canola Oil
½ cup Pure Maple Syrup

Directions:

In a medium size bowl mix all the dry ingredients and then make a well in the middle and add all the rest of the ingredients. Mix together until smooth. The batter will be thin. In a small skillet on medium low heat put ¼ cup of batter and spread in hot pan to make about a 7-8 inch pancake. When it is golden brown flip pancake over and fry till that side is golden brown. Serve hot with pure maple syrup.

Yields: 10 pancakes (¼ cup batter, approximately 7-8 inch round)

Linda Johnson

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Key Lime Pancakes

Ingredients:

1 cup original flavor almond milk
2 tbsp. fresh lime juice
2/3 cup whole wheat pastry flour
2/3 cup ground graham cracker crumbs
2 Tbsp. sugar
1 Tbsp. cornstarch
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
1 Tbsp. water
1 tsp. vanilla
1 Tbsp. lime zest
1 cup powdered sugar
2 Tbsp. fresh lime juice

Directions:

Mix the almond milk and lime juice together. Set aside. In a medium-sized bowl, mix the dry ingredients together. Add the soured almond milk, water, vanilla, and lime zest and mix well.
Spray a skillet with non-stick cooking spray and heat to medium. Spoon ¼ cup batter into the pan. Cook until it starts to bubble, flip, and cook until the top springs back when touched.
Mix the powdered sugar and lime juice together until smooth. Drizzle desired amount over pancakes.

Yields: 8 pancakes

Brenda Walsh

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