Orange Whole Grain Buttermilk Pancakes

Is anybody working during the day anymore? I called myself beating the SuperBowl shoppers and stealing a few minutes during my lunch hour to go to Wally World to get some groceries for the weekend and it was packed! Inevitably, I always run into someone I know at Walmart. And today, I saw an old friend who I had not seen in ages. So all’s well that ends well.

I got back from my shopping trip and had not thought to pick up anything for lunch. So I decided to make some pancakes. These pancakes are so fragrant that I was dying for them to finish. And trust me, they did not disappoint!

Orange Whole Grain Buttermilk Pancakes

2 eggs
2 c buttermilk
1/4 c safflower oil  (or 4 tbsp butter)
2 tsp grated orange zest
1 c all purpose flour (or spelt flour)
1 c white whole wheat flour (or whole grain pastry flour)
2 tbsp sugar (or 2 packets stevia)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
½ tsp vanilla
Dash of Grand Marnier liqueur

Combine dry ingredients in a medium bowl. In a separate bowl, combine wet ingredients. Slowly incorporate them together. Do not over mix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Blueberry Pancakes

Weekends used to be reserved for my pancake breakfasts but I have recently turned into a pancake whore. I just can't get enough of them. Spelt flour pancakes, whole wheat flour pancakes, buttermilk pancakes, soy milk pancakes, zucchini pancakes, lemon ricotta pancakes, with whipped topping, with caramelized fruit...

I used to love waking up on Saturdays as a child because Saturdays meant cartoons and big breakfasts. One of the things I remember fondly was having blueberry muffins. I probably shouldn't be telling on my mother but she would get the ones from Betty Crocker - and that is what we she would serve with our scrambled eggs, grits and bacon. They may not have been made from scratch but they were so moist and delicious. Other than having blueberry muffins as a child, I never tried eating fresh blueberries until I started using them to spruce up my protein shakes about a year ago. And since I cannot get off of this pancake craze, instead of using the blueberries in my protein shake today, I decided that I would toss them into my pancakes.

Blueberries are known as a superfood due to their extremely high nutritional value. They are packed with Vitamin C, high in antioxidants, help promote urinary tract health, help slow the deterioration of vision, promote healthy digestive systems, and they are an excellent source of manganese. Manganese plays a role in bone development and in converting proteins, carbs and fats from food into energy. One of the reasons I enjoy blueberries is because it helps me get my daily fruit serving in without the high sugar content.

If you are in a hurry, you can make the batter the night before and keep it in the fridge. If it is too thick, use a little milk to change the consistency of the batter. Or you can cook them and keep them, well wrapped, in the refrigerator for a few days (or in the freezer for up to a month).

Whole Wheat Blueberry Pancakes

1¼ c whole wheat pastry flour
¾ c spelt flour
2 packets Stevia
1½ tsp baking powder
1 tsp baking soda
2 tbsp ground flaxseed
1 c Greek yogurt
1 c soy or 2% milk
2 tbsp melted butter
1 tsp vanilla flavoring
½ c blueberries, rinsed and dried

Blueberry Buttermilk Pancakes

1 c all purpose flour

1 tsp baking powder

1/4 tsp sea salt

2 tbsp sugar
1/2 tsp baking soda
1 lg egg

1 1/2 c buttermilk

2 tbsp butter melted

1/2 c blueberries

Whisk the wet ingredients together. Combine the dry ingredients. Combine the wet and dry ingredients together; careful not to whisk too much. The batter should be lumpy.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Place a few blueberries on the pancakes as they cook.

Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Pear Pancakes

It seems like forever since I have done a blog entry...perhaps because it has been! I just realized the last time I did any writing was in November. The holidays were great and very restful. But sadly, my oven (that caught ablaze a few months back) finally went to heaven. So there was not a lot of cooking and baking going on during the holidays, as would normally be the case at my house. And although it was very different, it was kind of nice to be able to go to holiday parties and dinners and just eat - without the responsibility for anything but maybe a dip...no cakes, no pies, no turkeys, no hams, no greens. It was pretty awesome actually. But I must admit, I did miss the traditional cooking smells around my house and I missed the blogging. So it's a new year and time to get back in the swing of things.

Last week marked my 1 year anniversary of being on my sugar free diet. I am still amazed at how I went from eating homemade buttermilk biscuits, cinnamon rolls or muffins with breakfast, eating cake and pie for dessert, having homemade ice cream and cookies in between (on a daily basis, I might add) to eating NO sugar....zero, zilch, goose egg, nada. It has been quite a ride; but one I don't regret taking.

A girlfriend of mine, who is supportive of my clean eating journey, brought me a book over the holidays called Clean, written by Alejandro Junger, M.D. It is a great read. Several of you make resolutions to get fit at the first of the year. And if that is your goal this year, read this book and think about cleansing the body, along with your workout regimen. In the very first chapter he hits on what my problem has been for years--racing to the doctor, getting prescription drugs  and antibiotics for whatever ails you, thus breaking down the immune system and filling your body with toxins. All you really need to feel great is proper rest, diet and exercise. I won't bore some of you who think you could never  live without sweets or dairy; but I am a witness to the fact that cutting out the "junk" in your diet will make you more alert and energetic, have less allergies, clearer skin, better digestion...the list goes on. If you get a chance, read the book. Knowledge is power.

It is a chilly 29 degrees outside so I am intentionally not scheduling any meetings until the end of the week when it is back in the 50s. So I thought I would have a nice breakfast before heading up to the office to work. I just hope it does not make me too sleepy, as it is hard coming off of such a long vacation and trying to be productive. Focus!

Pear Pancakes

1 pear, grated
1 c whole milk (OR substitute soy or coconut milk)
1 egg
2 tbsp melted butter
1 tsp vanilla or brandy flavoring
1 c all purpose flour (OR substitute 1/2 c spelt flour + 1/2 c whole wheat flour)
1/2 tsp baking powder
2 tbsp sugar (OR substitute 2-3 packets stevia)
Dash of salt
2 tsp cinnamon
1 tsp nutmeg

Combine dry ingredients in a medium bowl. In a separate bowl, combine pear, egg, milk, flavoring and melted butter. Slowly incorporate the wet and dry ingredients. Do not over mix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

*If you prefer fluffier pancake you can 1) substitute buttermilk, 2) whisk the sugar into the wet ingredients. This adds some air bubbles into the mix and makes them lighter and fluffier, or 3) separate the egg and mix the yolk in with the rest of the liquid. Combine the wet and dry ingredients as usual, then beat the egg white until stiff and fold into the batter at the last minute.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Pumpkin Pancakes

Fall must be around the corner as my girlfriend Kendra has started her pumpkin spice latte ritual as of yesterday morning. She has an addiction to pumpkin spice latte...to the extent that she has been known to raid all of the local Target stores until she has purchased every tin she can get her greedy little hands on. She seems blissfully unaware that they will likely expire before she can finish them all. But, whatever the case, I think she is comforted knowing that she will never run out of pumpkin spice during the cold and holiday season. No one else in the city will ever know what it tastes like; but a least my friend will be content.

I feel inspired by Kendra this morning - who not only had pumpkin spice latte yesterday, but also a pumpkin cream cheese muffin for breakfast. She's really digging this pumpkin thing, eh? So I am having pumpkin pancakes to set my lazy Saturday plans in motion.

It is supposed to be a cold, gloomy day all day. So in terms of my agenda...the only thing I know for sure is there will be lots of good eats, a few light naps and some good movie watching today.

 Pumpkin Pancakes

1/2 c whole wheat flour
1 c spelt flour (or AP flour)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
3 tbsp light brown sugar (or 1 packet Stevia)
2 tsp ground cinnamon
1 tsp ginger
¼ tsp of cloves
½ tsp nutmeg
1 1/2 c buttermilk
1/4 c orange juice
1 tsp pure vanilla
1 tsp brandy
1/2 c pumpkin puree
2 eggs
2 tbsp melted butter, plus extra for griddle

Combine dry ingredients in a medium sized bowl with a whisk. Combine wet ingredients in a separate bowl. Incorporate wet and dry ingredients, mixing just until blended. Batter will be lumpy.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Oatmeal Raisin Pancakes

I have been in the mood for cinnamon all day today so I started out my morning with these oatmeal raisin pancakes. These pancakes are nutty, have a nice texture, and taste just like an oatmeal raisin cookie! If you desire less texture and prefer a smoother batter, soak the oats in the buttermilk overnight and add the remaining ingredients the following day.

Oatmeal Raisin Pancakes

2 eggs
1 1/2 c whole wheat flour (or combine whole wheat with spelt or AP flour)
1/2 c old fashioned oats
2 c buttermilk
2 tbsp brown sugar (or one packet Stevia)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
4 tbsp butter, melted
½ tsp vanilla extract
1/3 c raisins, finely chopped

Place oats in buttermilk and let stand. Whisk dry ingredients in a separate bowl. Combine buttermilk mixture with dry ingredients. Add butter, flavoring and raisins and mix well. Batter will be lumpy.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Zucchini Pancakes

I was never really a breakfast person…until now. I am eating every two or three hours now so eating breakfast is essential, even if it is just a bowl of steel oats or Cream of Wheat. But Saturday mornings require more than just a bowl of hot cereal! So what I am really enjoying is experimenting with different flours, flavors and toppings with my pancakes.

One of the benefits of eating every two hours is that you'll keep your metabolism running constantly. It will also allow you to keep your blood sugar levels steady. If you eat too heavily at one meal, it can cause blood sugar levels to rise, which can promote fat storage. Eating smaller meals prevents this and keeps you satisfied, yet not completely full.

I have some zucchini in the fridge and am wondering what to do with it. I was thinking initially of making some chocolate zucchini muffins. But instead I decided to put zucchini in my pancake batter. Very good decision, if I must say so myself.

It is a mid-July 60 degree morning outside, which is highly unusual. It has been in the 90s or higher for the longest; and even in the mornings it is stifling out. It is overcast, no humidity…definitely a good day to get out and do some running around...my allergies are most appreciative. But sadly, as it always is after I eat my pancakes...(yawn). Suddenly my errands, grocery store trip and workout is looking a little bleak. Guess that is part of the Saturday ritual as well!

Zucchini Pancakes

1/2 cup spelt flour (Substitute: All Purpose flour)
1 packet stevia (Substitute: 3 tbsp granulated sugar)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 c Organic Greek yogurt
1/4 - 1/2 c soy milk (Substitute: Almond or 2% milk)
1/3 c grated zucchini
2 tbsp melted butter
½ tsp vanilla

Combine dry ingredients in a medium bowl. In a separate bowl, combine egg, yogurt, milk, zucchini, vanilla flavoring and melted butter. Slowly incorporate the wet and dry ingredients. Batter should contain some lumps. Do not overmix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Buttermilk Spelt Flour Pancakes

Aaaah Saturday mornings. I am supposed to be doing some house cleaning but have gotten a little full from breakfast and am watching Salt. Great movie, I might add.

I used to live for Saturdays and Sunday mornings after church so I could hit up Cracker Barrel and get my pancakes, stewed apples, catfish and grits. My favorite Cracker Barrel special was Grandma's Pancake Breakfast. It has not been on the menu in quite some time but I still ordered it whenever I would go. Those pancakes are something special.

Going to "The Barrel" was an experience. It was never a short trip because no matter which day you went it would be packed. You spend a moment or two on the porch, sitting in one of those oversized rocking chairs, playing checkers. Then you frustrate yourself, losing countless games, playing with the pegs at the table and getting the title of being just plain dumb. And you can't leave until you get some nostalgic candy from the candy store - Kits, BB Bats, Now 'n Laters, Peppermint candy sticks, Atomic Balls. Good times...good times.

But I rarely eat out now because I am taking more control of what I am consuming. While a lot of restaurants are offering healthier options, you definitely won't find things like spelt flour and stevia on the menu. And I must say these pancakes here are as good as any I have had at my special breakfast place.

Spelt flour is similar to wheat, in appearance, and has become popular because of its sweet, nutty flavor and due to its high protein and nutrition content. I have been using it as a substitute for All Purpose flour. Spelt contains gluten, so spelt is not suitable for a gluten-free diet. Spelt flour can be found in most local health food stores.

Stevia is a South American herb that is used as a sweetener. The body does not metabolize the sweet glycosides from the stevia leaf or any of its processed forms - so there is no caloric intake. Additionally, stevia doesn't adversely affect blood glucose levels and may be used freely by diabetics. So you will hear me speaking of stevia a lot on the blog and will talk about it more indepth at some point.

But back to the important stuff...these pancakes. I love my pancakes to have a crisp edge and a fluffy center. These fit the bill perfectly! I am looking forward to Sunday breakfast already...got some leftover batter to tend do.

 Buttermilk Spelt Flour Pancakes

Pancakes:
1 c spelt flour
1/2 c whole wheat flour
1 tbsp sugar (Substitute 1 packet Stevia for sugar-free version)
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 1/2 c buttermilk
2 eggs
2 tbsp melted butter

Combine dry ingredients in a medium bowl. In a separate bowl, combine eggs, buttermilk and melted butter. Slowly incorporate the wet and dry ingredients. Batter should contain some lumps. Do not overmix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Buttermilk Whole Wheat Pancakes

This Monday marks yet another snow day in the Queen City. We do still live in the South, right? So it is going to be another brown couch day I suppose.

My intent was to get some work done but so far it is not looking good. I'm having a little bit of trouble getting motivated when everyone else is off work and back in bed. That really has absolutely nothing to do with me since I work from home but...this John Sandford book is peeking at me from the coffee table and looking like my only firm agenda item for today. Blanket...check. Remote...check. Laptop...check. Good eats...check.

I complain about the snow but the truth is that I really love the snow as long as the power stays on, I have a house full of food, I don’t have anywhere that I have to be, and the kids let it stay pretty for at least an hour or two before they start sledding and throwing snowballs and the snow is no longer fresh. That’s not too much to ask, is it? So I am 3 for 4 this morning, which is not so bad. I hear shrieking sounds somewhere in the distance so the kids are already at it.

In keeping with my healthy or healthier lifestyle, this recipe can be made with organic sugar, oil and soy milk.

Whole Wheat Pancakes

2 c King Arthur Flour white whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 c sugar
1/2 tsp kosher salt

2 1/2 c buttermilk
2 large eggs

1 tsp vanilla

1/2 tsp grated orange zest

2 tbsp butter

Whisk the dry ingredients together in a large bowl. In separate bowl, whisk the eggs together. Next, whisk in the remaining wet ingredients. Combine the wet and dry ingredients but do not over mix.

Heat griddle or pan. Oil the pan or spray with cooking spray. Pour a scoop of batter onto the griddle. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven. Serve with warm maple syrup.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Sweet Saturday Morning

I am watching one of my favorite movies, Something's Gotta Give, and wondering why I am not enjoying a night out with friends or heading to a holiday gathering since I am feeling a lot less like the Grinch today. Instead I am home thinking about food. Good thing I only weigh a buck (not even the o' five) or I might be in trouble.

I guess it is safe to say that once I find something that I like, I get a little obsessed with it. It's Friday night and already I am thinking back to last weekend's buttermilk pancakes and anxiously awaiting Saturday morning's breakfast. While I am not quite ready to make the buttermilk pancakes again, I do want something that closely resembles the experience I had last weekend.

I have a thing for sweet potatoes and probably have them several times a week in some shape or form...sweet potato fries, sweet potato pie, baked sweet potato, sweet potato casserole, sweet potato bread...so what do you think I am having for breakfast? You guessed it. Sweet potato pancakes.

I had never heard of sweet potato pancakes until my girlfriend Kendra and her mother stumbled on a restaurant on one of their mother/daughter trips that they claim makes the best ones around, but they are only available for a few months during the fall. So perhaps now she can try them herself and not have to wait to enjoy them. Or maybe I will invite her over for breakfast tomorrow...

 Sweet Potato Pancakes

1 1/2 cups of flour
1/4 cup brown sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
2 cups of buttermilk
1 large sweet potato, cooked and mashed
4 tbsp melted butter
1 tsp vanilla
1/2 tsp bourbon
1/8 c pecans, toasted

Preheat oven to 300 degrees. Lightly toast pecans for 2-4 minutes.

Combine dry ingredients. In a separate bowl, whisk together eggs, buttermilk, mashed sweet potato, butter, and flavorings. Combine the wet and dry ingredients and blend well.

Heat griddle. Oil the pan or spray with cooking spray. Pour a scoop of batter onto the griddle. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven. Sprinkle pecans as garnish on pancakes and serve with warm maple syrup.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Stacks on Deck

It's a lazy Sunday and a tad bit dreary out so I am thinking this is going to be a brown couch day. Brown couch days consist of doing much of nothing. I am moving a little slow, as per the usual, in the early morning hours. And I am starving. As I mentioned before, I'm really not a big breakfast person. But after making these pancakes, I may be convinced to get up an hour earlier to make breakfast after all!

My bestie in NYC is always commenting on how she has to have her pancakes on Saturday mornings. So this morning I think I was having visions of pancakes because of the conversation she and I had on yesterday about her Saturday ritual.

So I pull my griddle out, which has probably only been used 4 times since I got it, and get to flipping. After eating these fluffy, buttermilk pancakes, I am thinking the next order of business is a 2-hour nap! Gotta love those brown couch moments.

Buttermilk Pancakes

2 eggs

2 cups flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

4 tablespoons melted butter

½ teaspoons vanilla extract

In a large bowl beat eggs. Add buttermilk, butter and flavoring and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well. Heat griddle. Oil the pan or spray with cooking spray. Pour a scoop of batter onto the griddle. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

This recipe yields approximately 8 pancakes.

I prefer my pancakes with warm butter and maple syrup. But today I was feeling fancy, so I added some stewed apples and whipped cream to finish it off.

Stewed Apples

1 or 2 medium sized apples
2 tsp cinnamon
1 tsp nutmeg
1/4 c sugar
1 tsp butter
1/2 c water

Slice one or two medium sized apples, leaving skin on. In a small saucepan, add apples and remaining ingredients. Cook until apples are softened and liquid has turned syrupy.

Whipped Cream Topping

1/2 c heavy whipping cream
Dash of vanilla extract

Add ingredients to a mixing bowl and beat until soft peaks form. Because there is already sugar in the syrup and apples, I do not add any sugar to the whipped cream. But you may want to add sugar, to taste, before serving on top of pancakes.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.