Results tagged “pancakes” from The Sneaky Chef

Passover Pancakes

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 Happy Passover!  These flourless Ricotta Blueberry Pancakes look like “white” pancakes, with all the nutrition of whole grain, and packed with protein from egg whites and ricotta cheese.

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Makes about a dozen pancakes

 

4 egg whites

1⁄2 cup part-skim or fat-free ricotta cheese

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1⁄4 teaspoon salt

1⁄2 cup oat bran (or rolled oats, ground in food processor or blender)

1⁄4 cup almonds, finely ground (grind in food processor  or blender; or use “almond meal”)

1 cup fresh or frozen (not thawed) blueberries

   

In a large bowl, whisk together the egg whites, ricotta, and vanilla. In another large bowl, whisk together the baking powder, salt, oat bran, and ground almonds. Stir the wet ingredients into the dry until just blended. Batter should be fairly thick and slightly lumpy. But if the batter is too thick, add a touch of milk. Add the blueberries and mix lightly.

Butter or spray a large skillet over medium heat. Test the pan by tossing in a few drops of water; it will sizzle when it’s hot enough. The skillet will grow hotter over time, so turn down the heat if the pan starts to smoke.

Drop medium-size ladles of batter onto the skillet in batches, making sure there are some blueberries in each pancake. When bubbles begin to set around the edges and the skillet-side of each pancake is golden (peek underneath), gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is fully set.

Serve stacked high, drizzled with a little warm maple syrup.

Dairy Substitute

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Dear Missy, 

I just wanted to tell you that I wanted to make your choc chip pancake recipe but my son is allergic to dairy so he can't have the yogurt. So I pureed 1/2 pkg offirm tofu for a substitute and they turned out awesome. I also used enjoylife chocolate chunks. I just thought I'd share for any other mom that has dairy free kiddos. 

Dear Lia,


Thank you so much for taking the time to tell me of this great sub for dairy in my pancake recipe. I will surely pass your tip on, as I get these types of questions frequently. It really is nice when moms help moms!

With healthiest regards,

Missy

Stacked Blueberry Pancakes

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Expecting guests for the long weekend ahead?  These protein packed sneaky Stacked Blueberry Pancakes will give them all the energy they need for the fun-filled days you’ve got planned. They may look like the pancakes your kids love -- but wait til you see what I’ve snuck in!

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STACKED BLUEBERRY PANCAKES
Makes 8 to 10 large pancakes
 
Ingredients:
4 egg whites 
1⁄2 cup part-skim or fat-free ricotta cheese
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1⁄4 teaspoon salt 
1⁄2 cup oat bran 
1⁄4 cup Ground Almonds
1⁄2 cup fresh or frozen (not thawed) blueberries 
   (optional)
Maple syrup, warmed, for serving
 
Directions:
In a large bowl, whisk together the egg whites, ricotta, and vanilla. In another large bowl, whisk together the baking powder, salt, oat bran, and ground almonds. Stir the wet ingredients into the dry until just blended. Batter should be fairly thick and slightly lumpy. But if the batter is too thick, add a touch of milk. Add the chocolate chips or blueberries, if using, and mix lightly.

Butter or spray a large skillet over medium heat. Test the pan by tossing in a few drops of water; it will sizzle when it’s hot enough. The skillet will grow hotter over time, so turn down the heat if the pan starts to smoke.

Drop medium-size ladles of batter onto the skillet in batches, making sure there are some chocolate chips or blueberries in each pancake. When bubbles begin to set around the edges and the skillet-side of each pancake is golden (peek underneath), gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is fully set.
 
Serve stacked high, drizzled with a little warm maple syrup.

Pancakes In an "Instant!"

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 With all the cooking that’s coming up for the holidays, make breakfast easy with this make ahead “Instant” pancake recipe. It’s got lots of sneaky extras that will give your kids a great start on the day, plus you can use the same mix to whip up waffles, crepes and even breakfast cookies! 

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Banana Pancakes:

1 large egg

¾ cup low-fat milk

1 tablespoon canola or vegetable oil

1 large banana, mashed 

¼ cup Orange Puree 

1 cup boxed pancake mix

¼ cup wheat germ

Directions:

In a large mixing bowl, whisk together the egg, milk, oil, mashed banana, and Orange Puree. Add boxed pancake mix and wheat germ, mixing just until combined (don’t over mix - leave small lumps). If the batter is too thick, add a little more milk.

 

Chocolate Pancakes:

1 large egg

¾ cup low-fat milk

1 tablespoon canola or vegetable oil

½ cup Purple Puree 

1 cup boxed pancake mix

1 tablespoon unsweetened cocoa powder 

¼ cup oat bran

¼ cup semi-sweet chocolate chips, optional

Directions:

In a large mixing bowl, whisk together the egg, milk, oil, and Purple Puree. Add boxed pancake mix, cocoa powder, and oat bran, and chocolate chips, if using, mixing just until combined (don’t over mix - leave small lumps). If the batter is too thick, add a little more milk.

 

CLICK HERE TO SEE MY NEW SNEAKY CHEF FOOD LINE COMING TO A GROCERY STORE NEAR YOU! 

Perfect Father's Day Recipes

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One of the best things we can do for the man in our lives this Father's Day is to cook him up one of his favorite meals. And what man doesn't love breakfast in bed?!
 
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Stacked Pancakes is one of the most requested recipes out of my Men's Book and guys go nuts over them. It's fast, easy, and it lets you make his favorite breakfast both tastier and healthier–he'll not only flip for the flavor but he'll be able to enjoy them guilt free : )
 
These pancakes have more nutrition than a boring bowl of oatmeal, but they have the look and taste of a white flour pancake (and yet there is absolutely no flour in them!) and enough protein and whole grains to keep your man energized all morning long.
 
Plus, make an extra batch for future mornings when you want a great grab-n-go breakfast during the week. Just place the extra cooked pancakes in a plastic bag and freeze them for months, then simply toast them in the morning. He'll love them as a handheld breakfast in the car on the way to work, and remember his sweet Father's Day breakfast for many more mornings to come.
 
Happy Father's Day to one and all!
 
Missy
 
Makes 8 to 10 large pancakes
 
4 egg whites 
1⁄2 cup part-skim or fat-free ricotta cheese
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1⁄4 teaspoon salt 
1⁄2 cup oat bran 
1⁄4 cup Ground Almonds
1⁄4 cup semisweet chocolate chips or 1⁄2 cup fresh or frozen (not thawed) blueberries 
   (optional)
Maple syrup, warmed, for serving
 
In a large bowl, whisk together the egg whites, ricotta, and vanilla. In another large bowl, whisk together the baking powder, salt, oat bran, and ground almonds. Stir the wet ingredients into the dry until just blended. Batter should be fairly thick and slightly lumpy. But if the batter is too thick, add a touch of milk. Add the chocolate chips or blueberries, if using, and mix lightly.

Butter or spray a large skillet over medium heat. Test the pan by tossing in a few drops of water; it will sizzle when it’s hot enough. The skillet will grow hotter over time, so turn down the heat if the pan starts to smoke.
Drop medium-size ladles of batter onto the skillet in batches, making sure there are some chocolate chips or blueberries in each pancake. When bubbles begin to set around the edges and the skillet-side of each pancake is golden (peek underneath), gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is fully set.
 
Serve stacked high, drizzled with a little warm maple syrup.
 
Cinnamon apple pancake variation
 
Follow the instructions for Stacked Pancakes, adding 1⁄2 teaspoon of cinnamon and substituting a peeled, chopped apple for the chocolate chips or blueberries. For smoother texture, grate the apple before adding it to the batter. Serve with a dusting of cinnamon sugar.

Fall Farmer's Market Picks: Apples!

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Nothing says autumn like the abundance of fresh, crisp, juicy, colorful apples. I get giddy when I go to my neighborhood farmer's market and see the beautiful display of barrels filled with red, yellow, and green apples!

I usually end up buying bags (yes, plural) of apples and still never have enough the upcoming weeks! Between snacking throughout the day on crisp apples, making apple pies & apple puree and using in numerous recipes like pancakes. It's the most versatile, healthy, loved fall fruit at the market! And the most amazing thing about apples are they actually have such great health benefit. We all grew up with the phrase, "an apple a day keeps the doctor away" and it kinda does! Apples are a good source of fiber and loaded with protective phytonutrients.

Here's a sneak peek from my new book, THE SPEEDY SNEAKY CHEF (due out Jan 2012):

HOT APPLE PIE PARFAIT (5 minute recipe)
The aroma of apples sautéing in butter and cinnamon on an early school morning is a sure way to get things moving! This dish will lure even the grumpiest kid—or hubby—out of bed with a smile.

Makes 2 parfaits
2 teaspoons unsalted butter
1 large apple, cored, and thinly sliced, ideally unpeeled
2 teaspoons brown sugar
Pinch of cinnamon or apple pie spice
1/2 cup low-fat granola
2 tablespoons ground flaxseed and/or wheat germ
1/2 cup vanilla yogurt

Add butter to saucepan and melt over medium heat. Mix in the apple slices, brown sugar, and cinnamon or spice, sautéing for about 5 minutes. Add a tablespoon of water to pan, if necessary, if apple mixture gets too dry.
In parfait or serving glasses, layer granola/flax/wheat germ, yogurt, and apples as desired, and serve.

 

Father's Day Stacked Pancake Recipe

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One of the best things we can do for the man in our lives this Father's Day is to cook him up one of his favorite meals. And what man doesn't love breakfast in bed?!

Stacked Pancakes is one of the most requested recipes out of my Men's Book and guys go nuts over them. It's fast, easy, and it lets you make his favorite breakfast both tastier and healthier–he'll not only flip for the flavor but he'll be able to enjoy them
guilt free : )

These pancakes have more nutrition than a boring bowl of oatmeal, but they have the look and taste of a white flour pancake (and yet there is absolutely no flour in them!) and enough protein and whole grains to keep your man energized all morning long.

Plus, make an extra batch for future mornings when you want a great grab-n-go breakfast during the week. Just place the extra cooked pancakes in a plastic bag and freeze them for months, then simply toast them in the morning. He'll love them as a handheld breakfast in the car on the way to work, and remember his sweet Father's Day breakfast for many more mornings to come.

Happy Father's Day to one and all!

Missy

STACKED PANCAKES RECIPE:

4 egg whites
1⁄2 cup part-skim or fat-free ricotta cheese
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup oat bran
1⁄4 cup Ground Almonds
1⁄4 cup semisweet chocolate chips or 1⁄2 cup fresh or frozen (not thawed) blueberries
(optional)
Maple syrup, warmed, for serving

In a large bowl, whisk together the egg whites, ricotta, and vanilla. In another large bowl, whisk together the baking powder, salt, oat bran, and ground almonds. Stir the wet ingredients into the dry until just blended. Batter should be fairly thick and slightly lumpy. But if the batter is too thick, add a touch of milk. Add the chocolate chips or blueberries, if using, and mix lightly.

Butter or spray a large skillet over medium heat. Test the pan by tossing in a few drops of water; it will sizzle when it’s hot enough. The skillet will grow hotter over time, so turn down the heat if the pan starts to smoke.

Drop medium-size ladles of batter onto the skillet in batches, making sure there are some chocolate chips or blueberries in each pancake. When bubbles begin to set around the edges and the skillet-side of each pancake is golden (peek underneath), gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is fully set.

Serve stacked high, drizzled with a little warm maple syrup.

Cinnamon apple pancake variation

Follow the instructions for Stacked Pancakes, adding 1⁄2 teaspoon of cinnamon and substituting a peeled, chopped apple for the chocolate chips or blueberries. For smoother texture, grate the apple before adding it to the batter. Serve with a dusting of cinnamon sugar.

 

Waffles & Pancakes

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Hi Missy,

Just discovered your cookbooks and my 6-year old no-veggie man just gobbled down brainy brownies and loved them.  Above all else he eats frozen waffles for breakfast. I can only find one waffle recipe in your books, and he doesn't like peanut butter. Can you make some suggestions about adapting that to skip the PB? I am going to try adapting the pancake recipe, but i'm not much of a cook so i don't know the difference. 

Thanks!

Dear Rebecca,

It sounds like you're more of a cook than you give yourself credit for! Try leaving out the peanut butter and substituting something else which is about as moist. You might try some of my orange puree. Just make it using as little water as possible. Or you could try banana if he likes those. 

The pancake recipe should also work just fine. And you'll find lots of pancake recipes in my books to choose from. Below is my recipe for Chocolate Chip Pancakes in case you don't have it. 

Keep up the great work!

With healthiest regards,

Missy

Chocolate Chip Pancakes

Nutrition Highlights: Whole grains, fruit, calcium, nuts, and protein 
Rich in vitamins C and E, fiber, calcium, and protein 

Kids may love to eat ordinary pancakes, but the ingredients consist of bleached white flour, eggs, oil, and water. Since this healthy recipe calls for whole wheat flour and wheat germ, the pancakes have a slightly denser quality. Hence, we put in chocolate chips as a texture and flavor decoy. 

One of the conveniences of this recipe is that you can actually make the batter the night before for freshly made pancakes every day of the week, or you can place the cooked pancakes in a plastic bag and freeze them for months, then simply toast them in the morning. They also hold up well as a “ grab and go” hand-held breakfast in the car on the way to school.

Makes about 18 pancakes

3/4 cups Flour Blend (see Make-Ahead Recipe #13)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup blanched, slivered almonds, finely ground in a food processor (omit if allergies)
1/2 cup unsweetened applesauce (or grated fresh apple)
1/4 cup plain yogurt
1 teaspoon pure vanilla extract
2 tablespoons milk
1 large egg
2 tablespoons honey or pure maple syrup 
1/4 cup chocolate chips 
Butter or cooking spray, for greasing skillet
Optional Extra Boost: 1/4 cup fresh or frozen blueberries

Mix together Flour Blend, baking powder, salt and ground almonds (optional). Set aside, if using immediately. (To store for later use, triple the dry ingredients and keep in a sealed, labeled plastic bag. You’ll have instant pancake mix anytime you want it.)

In another bowl, whisk together the applesauce, yogurt, vanilla, milk, egg, and honey (or maple syrup) and optional blueberries, if desired. (If using frozen berries, don’t thaw them before adding; this will prevent bleeding). Add the wet ingredients to the dry ones until just blended. If the batter is too thick, add a little more milk. Add the chocolate chips and mix lightly.

Butter or spray a large skillet over medium heat. Test the pan to see if it’s hot enough by tossing a few drops of water in — it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke.

Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips in with each pancake. When bubbles begin to set around the edges of the pancake and the skillet-side is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is set. 

Serve stacked high drizzled with warm maple syrup or, for an extra boost of fruit, Homemade Berry Syrup.

According to a Harvard Medical School survey, children who eat breakfast do better academically and emotionally in school, resulting in better grades, behavior and attendance.

Homemade Berry Syrup

Nutrition Highlights: Fruit

Rich in vitamins A, C, and E, manganese, and antioxidants

There are more subtle ways to add fruit to pancakes or waffles without having kids see them and then possibly object. You know kids, even if they like something, they don’t always like it in combination with other things. Here, we get almost all of the rich nutrients of the fruit, mixed in with syrup, for a great tasting and fun dip.

Makes 1/2 cup of syrup

1/4 cup pure maple syrup
1/4 cup Blueberry, Cherry, or Strawberry Juice (see Make Ahead Recipe #6, 7, or 8)

Combine maple syrup and Juice. Serve warm.

Fun on Fox & Friends

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I had the most fantastic experience on Fox & Friends on Sunday morning. I was invited to be a guest on the show to make Sneaky Chef chocolate pancakes. 

They had a few children standing by to do a "taste test" on my chocolate pancakes boosted with hidden spinach, blueberries, and whole grains. 

The kids loved them!! They said the pancakes were "delicious," and that although they now knew that spinach was hidden inside, they would still eat them at home. 

The show's producers and hosts, Alisyn Camerota, David Briggs and Clayton Morris were warm and welcoming to me, and said they were excited about trying Sneaky Chef recipes at home! 

The whole show felt really good, and made getting up at 4:00am worthwhile ; )

Click Here to watch the video. 

Purple Pancakes

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Dear Missy,

I just wanted to tell you that whenever I use plain pancake
mix lately, I've been adding the Purple Puree, and my 2 and 3 year
old love it!!!  We call them "Purple Pancakes"!

Thanks!

Jen

Hi Jen,

Awesome...then you'll really love my new book that has a bunch of Quick Fixes to Boxed Pancake Mix!  Check it out!

Here's one example from the new book - similar to what you described:

Chocolate Pancakes:
1 large egg
¾ cup low-fat milk
1 tablespoon canola or vegetable oil
½ cup Purple Puree (see Make-Ahead Recipe #_, pg._)
1 cup boxed pancake mix
1 tablespoon unsweetened cocoa powder
¼ cup oat bran
¼ cup semi-sweet chocolate chips, optional
In a large mixing bowl, whisk together the egg, milk, oil, and Purple Puree. Add boxed pancake mix, cocoa powder, and oat bran, and chocolate chips, if using, mixing just until combined (don't over mix - leave small lumps). If the batter is too thick, add a little more milk.

Thanks for writing and sharing the good "purple" news!! Enjoy.

Missy

Sneaky Pancakes

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Dear Missy

I am new to your website, but I have had your first book
since it first came out... I recommend it to every mom I know...
especially those who whine about wanting their kids to eat healthy but
feed them junk nonetheless. My kids absolutely LOVE your chocolate
pancakes...as do I... they are an absolute lifesaver. I make multiple
batches, freeze them and then toast them in the morning as we are
running out the door to 2 different schools in 2 different towns in
opposite directions - I call them the healthy "pop tart".  I don't
know if you've already answered this or addressed it somehow, but
I\'ve been wishing that your book had all the nutrition information
for each recipe, as in calories, fat, protein, fiber etc. It would be
very helpful in a lot of ways. And as you are making moms lives easier
I was wondering if you've considered putting in  page numbers
whenever you reference another recipe (ex: make ahead recipe #3,
pg..XX)  In my copy of the book, I've written a lot of them in but
would love it if they were there for every recipe. It makes for much
quicker flipping back and forth and better use of the book. Thanks so
much for doing these wonderful, much needed books. I can't recommend
them enough. Sincerely, Deborah G.

Dear Deborah,

It was wonderful to hear from you. I'm so glad my sneaky pancakes are such a success for you and your family. Stories like yours make all of my work worthwhile : )

You can find nutritional information for some of most popular recipes on the free recipe pages of my website. I've also included nutritional analysis for every recipe in my latest book, Sneaky Chef to the Rescue.

Page numbers are a little trickier, but we'll work on it : )

I wish you every continued success!

With healthiest regards,

Missy

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