Tag: Maple syrup


Dec
2013

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes with Maple-Strawberry Compote

categories: Breakfast, Desserts, Pancakes

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes2

 

Last 10 days were spent visiting family and hibernating during pleasant, cozy North-Indian winter. It was so relaxing. Generous hot mugs of ginger tea and coffee were gulped while the endless conversation flowed. Bowls of warm red carrot halwa, Gulab Jamuns, Sarson ka saag & Makke ki Roti (corn flat-bread) were devoured. Insane amount of homemade white butter was consumed with everything! Happiness!! Such wonderful days! I stayed away from the blog for the duration and I am back just in time 🙂

I know this is very last minute and most of you have already planned the menus for tomorrow (In that case, make these the next day!). Last minute planners, I am here at your rescue! Try this super-quick, super-simple yet ultra-delicious breakfast option for a total fuss-free Christmas morning. Oh, they are healthy of course! The pancakes are unbelievably soft and fluffy, that too without addition of any oil/butter. They require very few ingredients which I’m sure you will already have at your disposal! This way you can kick-start your morning on a right note 🙂
Wishing all of you MERRY CHRISTMAS!!
Merry, happy & lotsa love!! ♥ ♥ ♥

 

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes1

 

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes3

 

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes with Maple-Strawberry Compote

Yields: 12 pancakes | Prep time: 5 minutes | Cook time: 20-25 minutes | Total: 30 minutes

Ingredients:

Pancakes

  • 1 cup whole wheat flour
  • 4 Tbsp ground flax seed
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 Tbsp honey

Maple-Strawberry Compote

  • 1/2 cup pure maple syrup
  • 7-8 oz. fresh strawberries, cut into thick slices
  • 1 tsp vanilla extract

Directions:

  1. Sift together flour, flax seed, cinnamon, baking soda and salt in a medium bowl.
  2. In a large mixing bowl, whisk together buttermilk, eggs, vanilla extract and honey.
  3. Slowly add dry ingredients to wet ingredients & stir to combine.
  4. Heat a medium non-stick skillet to medium heat. Spoon a ladleful of batter into the center of the skillet and form a nice round pancake. Let cook till the bubbles start forming on the top surface and the bottom will be golden brown. Flip and cook for an additional minute or so until browned and cooked through. Handle them carefully while flipping as they are quite soft and delicate. Transfer each pancake to a plate until all batter is used up.
  5. Compote: In a small saucepan, heat the maple syrup and strawberries on a low heat. Let the mixture cook and come to a boil, stirring in between, about 5 minutes. Remove from the heat and stir in vanilla extract. Top the pancakes with the compote.

* You may serve these pancakes coated with peanut butter or with fresh fruit preserve.
* If you don’t have buttermilk, feel free to use plain or vanilla yogurt instead.
*The pancake recipe is an oldie from my Archives and was posted on my Facebook page (on 10/04/’13) just before I started blogging here.

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Sep
2013

Cinnamon Stovetop Oatmeal ~ For One

categories: Breakfast, Fall, No-Bake, Quick Fix, Spring, Summer

cinnamon stovetop oatmeal -1

You don’t need me tell you how to make an oatmeal. I’m sure, you can handle that on your own.

Maybe I need to remind myself how to make oatmeal. Maybe I need to remind myself to make oatmeal at all… and eat it.. for breakfast. Staring at my laptop first thing in the morning, burning my mouth sipping hot coffee does not make breakfast.

I thought if I needed a reminder, you might need it too. So let’s make this healthy stovetop oatmeal with cinnamon and any seasonal or even frozen fruits of your choice. A treat for that special person, YOU!

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This oatmeal is perfect for the weather… so comforting and so healthy! The addition of cinnamon is mandatory. You may throw in some nutmeg too. Addition of nuts or seeds not so much but if you do add them, you’ll not regret it. This makes for such a wholesome breakfast in such a short time and hardly demands a ton of ingredients. Water, milk, quick cooking oats and cinnamon – you could manage these everyday, isn’t it? Total no-brainer. Oh, you could also double the recipe to serve two. ?

Have an exciting weekend peeps!

Cinnamon Stovetop Oatmeal – For One

Serves: 1 | Ready under 10 minutes

Ingredients:

  • 1/2 cup water
  • 1/2 cup milk – soy, almond, coconut or cow milk
  • 1/2 tsp ground cinnamon
  • 1 Tbsp cane sugar/honey/maple syrup
  • 1/4 cup quick cooking oats
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • Optional toppings: chopped walnuts, sliced almonds, raisins, cranberries, chia seeds, hemp seeds, pumpkin seeds

Directions:

  1. In a medium saucepan, add water, milk, cinnamon and cane sugar. If using honey/maple syrup read the last step. Turn the heat up to high and bring to a boil. Add the oats and salt and reduce the heat to low. Let simmer stirring occasionally for a minute.
  2. Turn the heat off. Stir in vanilla and honey/maple syrup (if not using cane sugar). Top with fruits or other toppings (mentioned above) of your choice. Serve immediately.

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Aug
2013

Skinny Banana Zucchini Chocolate-Chip Buttermilk Pancakes

categories: Breakfast, Pancakes, Quick Fix, Summer

Skinny Banana Zucchini Chocolate-Chip Buttermilk Pancakes1

Such a long title… huh?!

Don’t get scared!

Today’s recipe is just filled with way too many nice things! 🙂

I love my breakfast so much! That is the best meal of the day for me.. I love it so much that we usually end up having breakfast-for-dinner more often than I would like to admit… not that I’m complaining! I had made these pancakes on one of such nights. They were so so so good!

These healthy yet delectable pancakes are laden with chocolate-chips. Mashed banana and shredded zucchini are folded into the batter for a nutritious breakfast treat. These taste best served the traditional way with butter and maple syrup. If you’re even more calorie-conscious then use the light butter or skip it completely but maple syrup is a must. Because there is hardly any sugar added in the batter itself.

These pancakes have no eggs or butter in them.

Yup… Zero. Zip. Zilch. 😉

They are still quite fluffy, soft and aerated because of these ingredients ~ banana and buttermilk-baking soda. They create magic and make these pancakes possible without addition of butter or eggs.

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Not a zucchini fan? Worry not… Banana successfully masks the tasteless zucchini for you! Trust me… these pancakes will rock your world!

They are so easy to whip up and hardly requires any prep time. The recipe makes enough for a small family and if you’ve any spares than freeze them for quick grab-n-go breakfast! I’m a zucchini fanatic so I love to have them about any time of the day! 😉

So go grab some zucchinis before they disappear!

Skinny Banana Zucchini Chocolate-Chip Buttermilk Pancakes3

Banana Zucchini Chocolate-Chip Buttermilk Pancakes

Yields: around 15 pancakes (4-inch size) | Prep time: 10 minutes

Ingredients:

  • 1 + 1/2 cup shredded zucchini
  • 1 + 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • Pinch of baking soda
  • Pinch of salt
  • 1 tsp ground cinnamon
  • 2 very ripe bananas, mashed with fork
  • 3 Tbsp brown sugar (dark/light)
  • 1 + 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 3/4 cup dark chocolate chips
  • butter, for greasing the skillet

Directions:

  1. Put shredded zucchini in a cheese cloth or muslin cloth and give it a good squeeze to remove extra liquid.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  3. In a separate bowl, whisk the mashed bananas, sugar, buttermilk and vanilla together.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir to combine and then fold in zucchini.
  5. Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. pour scant 1/3 cup batter for each pancake into the skillet and sprinkle the uncooked top all over with chocolate-chips. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
  6. Serve hot with butter and maple syrup.
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