How yummy to does this Dutch Baby look? It’s tart, light & creamy. Perfect for a special breakfast! The Driscoll’s raspberries & blueberries really elevate this lovely treat.
- 1 cup milk
- 3 eggs
- 2/3 cup flour
- Dash salt
- Zest from 1 lemon
- 1 tsp vanilla
- 1 TBS butter
- Garnish: Berries, lemon slice, mint, powdered sugar & syrup
- Preheat oven to 400°. Place oven proof pan in the oven to heat.
- Add the milk, eggs & flour in a blender (in that order). Blend until mixed.
- Add in zest, vanilla & salt. Blend until mixed.
- Remove pan from oven & melt butter in hot pan. Swirl until coated.
- Pour in batter and place in the oven.
- Bake for 25 minutes, or until golden brown,
- Served immediately with garnish of choice.
These crepes are such a treat! I used my mom’s German Pancakes and stuffed them with whipped ricotta (1 cup ricotta whisked with 1/4 cup heavy cream). I topped them with blueberry simple syrup and fresh berries. These crepes are very versatile. And, they freeze well. This yummy breakfast was made with a batch I had frozen.
Who needs Chicken & Waffles when you can have TURMERIC FALAFEL & MATCHA WAFFLES W/CREMA DE JALAPEÑO? I’m so excited about this vegan meal! The falafel was amazing with the plant based waffles. And, the crema was the perfect compliment to this savory take on a classic. A quick dusting of za’atar & EB seasoning, and some greens & fruit on the side are all you need! Enjoy! Links to the products in this dish are below.
The recipe for the vegan waffles are here: Vegan Waffles
I used premade falafels from: http://www.afiafoods.com
I used vegan and nut free crema de jalapeño from: http://www.eatzubi.com
I was challenged to develop a vegan recipe for a project I was working on. I just love how these waffles turned out. I did not miss using egg in these waffles. They came out fluffy and yummy. And, this recipe is so versatile – with just a few tweaks they can go from sweet to savory. Definitely going to do more of this type of cooking! I hope you enjoy them as much as I did.
– You can easily adjust this recipe to suit your needs. For instance, if you do not want to use nut milk, you can substitute oat milk, etc.
– You can also make these waffles savory, by omitting the vanilla & reducing the sugar.
– Matcha Waffles: I like to make this recipe by adding 1 tsp matcha powder. I love the green color!
- 1 cup all purpose flour
- 2 TBS turbinado sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- Dash sea salt
- 1 tsp vanilla
- 1 1/2 TBS ground flax seed, whisked with 1/4 cup filtered water
- 1 TBS vegetable oil
- 2 cups plant based milk (I used homemade almond milk)
- Cooking spray
- Heat waffle maker.
- Mix dry ingredients in a medium bowl.
- Add vanilla, flax seed mixture, vegetable oil and milk to the dry ingredients. Whisk together, thoroughly.
- Apply a small amount of cooking spray to the top and bottom of the waffle maker. Pour 1/3 cup of mix onto center of waffle maker to make medium size waffles.
- Top waffles with desired toppings. I topped mine with sweetened crème fraîche & powdered sugar, and served it with fruit on the side. Syrup would also be awesome!
Happy Easter!! These pancakes were on the menu at our blended family Easter Brunch. I tested out these pancakes on the hubs last week and he loved them ~ they are loaded with shredded carrots, banana, coconut & pecans. I topped them with cream cheese frosting, syrup, more coconut and a Lindt mini chocolate bunny. Yummilicious!
Carrot Cake Pancakes w/Cream Cheese Frosting
- 2 cups Bisquick Heart Smart Pancake Mix
- 1 egg
- 1 1/2 cups low fat milk or nut milk
- 1 tsp vanilla
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup unstweetened shredded coconut
- 1 large carrot, shredded
- 1 ripe banana, mashed
- 1/2 finely chopped pecans
- 1 (8 oz) low fat cream cheese, softened
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 2 tsp vanilla
- 2-3 TBS heavy cream
- Unsweetened shredded coconut
- Syrup (I use Tree Hive Maple Syrup + Honey)
- Lindt Chocolate Bunnies
- Preheat griddle to 350 degrees
- Combine all pancake ingredients in a medium bowl. Set aside for at least 10 minutes.
- While pancake batter is resting, prepare frosting. Beat sugars and cream cheese until fluffy. Beat in vanilla and heavy cream. Refrigerate until ready to serve.
- Use a 1/3 measuring cup to ladle batter on griddle.
- Serve pancakes with syrup and a dollop of cream cheese frosting. Top with additional shredded coconut, cinnamon and a chocolate bunny, if desired.