Have you had browned butter anything? Trust me it’s the most delicious thing you’ve ever had. So obviously, these Browned Butter Pumpkin Pancakes are the bomb dot com (do we still say that??!! I’m 1000% not up to date with todays lingo)
Doesn’t matter what lingo you use. You have to add these pancakes to the rotation.
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For as long as I can remember, every time my family and I went to IHOP, my mom always swapped out the plain old buttermilk pancakes for harvest grain and nut and topped them off with pecan syrup. That’s just the way it was. IHOP = Harvest Grain and Nut Pancakes. We don’t, however, go to IHOP regularly. Mostly because mom and I are usually on a diet or health kick, and walking into any IHOP means we’re definitely overeating. How can you not overeat when you can get a whole omelet with crispy hash browns and a side of pancakes?! It’s almost impossible. So we reserve IHOP for rare occasions. (more…)
Now that 2016 is behind us, it’s time to start the New Year off right. Has anyone actually gone to the gym this week? I did! Now that we made it through week 1 of exercise and eating right, it’s time to celebrate, again, with Champagne Pancakes. Come on … you’re entitled to a cheat day, or two.
Leftover bottles of New Year’s champagne? No problem. Don’t put them away just yet. While you may have opted to just pour champagne into you morning glass of orange juice for an instant mimosa, consider saving some for your pancakes. Say what?? Yes! Boozy champagne pancakes. Before you write off champagne pancakes, you have to try them. The bubbles give the pancakes added fluffiness, while the champagne frosting is a fun substitute for syrup. You’ll find that it’s a similar consistency and just so fun with sprinkles on top! So pour yourself a mimosa and start your first weekend of 2017 off with a breakfast celebration. (more…)
I was having a mad craving for pancakes this Saturday. Unfortunately, I didn’t realize until after I started mixing ingredients together that we were low on eggs, and our applesauce went bad because I forgot to stick it in the fridge after opening – Woooops! So what’s a girl to do? I did some quick research online and found that I could use oil and water.
Chunky Chocolate Blueberry Pancakes Recipe
Ingredients
2 cups Bisquick Mix 1 cup Milk 1/2 cup egg substitute (or 2 tablespoons vegetable oil, and water to desired consistency) Chocolate Chips, to desired chunkiness (I used 1/4 – 1/2 cup) Blueberries, to desired chunkiness (I used 1/2 cup)Directions
Mix dry ingredients together first, then add wet ingredients. Add chocolate chips and blueberries. Heat a large skillet over medium-high heat. Cook each pancake until browned to your liking. Serve with Maple Syrup.
Servings: 2 Pancakes
Nutrition Information: Cals 266. Carbs 37g. Fat 12g. Sodium 440mg.
September is the beginning of fall-inspired foods. Most of us wait all year for this season, when Starbucks rolls out with its Pumpkin Spice Latte (now available at your local Starbucks).
Fall is here. This time of year, I’m obsessed with all things pumpkin – cookies, cakes, pies, coffee, creamer, etc. If it has pumpkin, I’m having it. Let’s not forget childhood trips to the pumpkin patch. The rule was, if you can carry it, you can have it. Although you might think I have outgrown such activities, think again. Now that I have a a few nephews, I have an excuse to get back out there, ride the hay rides and get my face painted. I’m only doing it for the kids, right?
Nostalgia in our minds, what better way to celebrate the beginning of the season than with homemade Choco-Pumpkin Pancakes!
Choco-Pumpkin Pancakes
Ingredients
Bisquick mix (as directed) 1/2-1 cup Canned Pumpkin 2 tablespoons Sugar Extra Milk 1/3 – 2/3 cup(s) Chocolate ChipsDirections
Whisk batter, pumpkin, sugar, milk together. Add chocolate chips and mix well. Pour into greased skillet Optional: serve with whipped cream sprinkle pumpkin spice
I also discovered a great way to make homemade Pumpkin Spice Lattes!
Basically, make your espresso as you usually would. Before adding the milk, add 1 teaspoon organic canned pumpkin and a few sprinkles of pumpkin spice. Stir well. Add steamed/heated milk. Top with fat-free whipped cream and pumpkin spice.
