Tag Archives: pancake

2-Ingredient Sweet Potato Pancakes

March 17, 2018Entree, Recipes2 ingredients, breakfast, comfort food, dairy free, dessert, easy, eggs, entree, fall, gluten free, low sugar, pancake, protein, recipe, snack, soy free, Spring, sweet potato, vegetables, vegetarian, WinterAdmin

2 Ingredient Sweet Potato Pancakes

2-Ingredient Sweet Potato Pancakes

Print recipe

Serves	2
Prep time	20 minutes
Allergy	Egg
Dietary	Gluten Free, Vegetarian
Meal type	Breakfast
Misc	Child Friendly, Serve Hot

These pancakes take just two ingredients. They are not exactly the same texture as traditional pancakes, but still tasty considering they only require two ingredients!

Ingredients

1 cup sweet potato, cooked
4 large eggs
cooking oil such as canola, coconut or grapeseed

Directions

Step 1
Mash sweet potato with a fork. Whisk eggs in a separate bowl, then add to mashed sweet potato.
Step 2
Heat a nonstick skillet such as a cast iron skillet over medium low heat. Add a little oil.
Step 3
Add sweet potato mixture to pan 1 tablespoon at a time. Flip pancakes once edges lighten in color and turn more opaque and small bubbles start to form on top, about 3 minutes. They are done when both sides are golden brown. Repeat until all mixture is used, adding more oil as needed.
Step 4
Serve with toppings of choice - maple syrup, nut butter, butter (or non-dairy butter) or fruit.

2 Ingredient Sweet Potato Pancakes

6 Healthy Valentine’s Day Breakfast Recipes

January 19, 2015Entree, Recipes, Sidesbreakfast, brunch, collection, dairy free, eggs, entree, gluten free, low-carb, pancake, pizza, protein, recipe, Valentine's Day, vegetablesAdmin

6 Healthy Valentines Day Breakfast Recipes | Guess Who's Cooking

The recipes below are healthy, natural, whole food breakfasts that are delicious and will impress your Valentine!

French Toast Apples

Savory Oatmeal

Breakfast Cookies

Coconut Flour Pancakes with Berry Chia Jam

No-Tatoes O’Brien

Pizza Omelet

Easy Whole Wheat Scallion Pancakes

December 14, 2014Recipes, Sides, Snacksasian, breakfast, Chinese, dairy free, dinner, eggs, Korean, pancake, recipe, snack, tamari, vegetables, vegetarian, whole grainAdmin

These savory pancakes are similar to Chinese and Korean pancakes, but are made with whole wheat flour. They may not be completely authentic, but they are easy to make and even easier to eat. You could experiment with other finely chopped or shredded veggies too, such as carrots or bell peppers.

Healthy Whole Wheat Scallion Pancake - similar to Chinese or Korean pancakes. Guess Who's Cooking

Whole Wheat Scallion Pancakes

Print recipe

Serves	4-8
Prep time	5 minutes
Cook time	30 minutes
Total time	35 minutes
Meal type	Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack

These savory pancakes are similar to Chinese and Korean scallion pancakes, but have a healthy twist with whole wheat flour.

Ingredients

Pancakes

4 large eggs
1 1/2 cup water
1 cup whole wheat flour
1 1/2 cup green onions (or about 8 stalks)
1 teaspoon salt (or to taste)
2 teaspoons oil (grapeseed, canola, coconut, or olive oil)

Dipping Sauce

2 tablespoons low sodium tamari or soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil

Directions

Pancakes
Step 1
Add eggs to a large bowl and whisk. Add water and flour and whisk until well combined.
Step 2
Slice green onions into 1-inch pieces. Add to batter, along with salt.
Step 3
Heat a medium nonstick skillet over medium heat. Add about 1/2 teaspoon oil to the pan to lightly coat the bottom.
Step 4
Add about 1 cup of batter to the pan. Swirl the pan to make the pancake an even round shape, and use a wooden spoon to spread out the scallions if necessary.
Step 5
When the edges start to brown and the underside is golden brown, about 3-4 minutes, flip the pancake. Continue cooking until the underside is golden brown, another 3-4 minutes. Set aside and repeat steps 3-5 until you've used up all the batter. Cut into wedges and serve with dipping sauce.
Dipping Sauce
Step 6
Whisk together ingredients for dipping sauce.

Mexican Zucchini Fritters

June 12, 2014Entree, Recipes, Sides, Snacksdairy free, dinner, eggs, entree, fritter, gluten free, low FODMAPs, low-carb, mexican, pancake, recipe, soy free, Summer, vegetables, vegetarian, zucchiniAdmin

Mexican Zucchini Fritters - Low carb, gluten free, grain free, dairy free. Follow guesswhoscooking.com on Twitter @guesswhoscookin and on Pinterest www.pinterest.com/guesswhoscookin

Ingredients

1/2 cup onion, diced

1/2 cup red bell pepper, diced

1/2 cup poblano pepper, diced

2 cups zucchini, shredded

1/4 cup green onion, sliced

4 eggs, whisked

1/2 cup almond meal

2 teaspoons minced garlic

1 teaspoon cumin

salt and pepper to taste

cooking oil, such as grapeseed, canola, or coconut

Directions

Heat a frying pan over medium heat and add about 1 teaspoon oil. When the pan is hot, add onions. Cook 1-2 minutes, then add garlic, and cook for 30-60 seconds until fragrant. Add bell peppers and poblano peppers. Cook until vegetables are somewhat tender and onions are somewhat translucent. Set aside.

In a medium bowl, combine zucchini, green onion, eggs, almond meal, cumin, salt and pepper, then stir in cooked pepper mixture. Preheat a nonstick pan (such as cast iron or ceramic, preferably not Teflon) over medium heat and add about 1/2 teaspoon oil. Once pan is hot, add about 1/4 of the zucchini mixture. Once the edges are cooked and the underside is golden brown, flip the fritter. Cook until the underside is golden brown.

Note: If you don’t have almond meal, you could try coconut flour or whole wheat flour, but I haven’t personally tried it.

Mexican Zucchini Fritters - Low carb, gluten free, grain free, dairy free. Follow guesswhoscooking.com on Twitter @guesswhoscookin and on Pinterest www.pinterest.com/guesswhoscookin

Coconut Flour Pancakes with Blueberry Chia Jam

February 14, 2014Recipesbreakfast, dairy free, dessert, eggs, entree, gluten free, pancake, pancakes, recipe, soy free, vegetarianAdmin

These pancakes can be made plain, or you can add mix-ins like blueberries. For a tasty topping, add this easy berry chia jam.

Coconut Flour Pancakes

Dairy-free and gluten-free pancakes

Prep Time 10 minutes

Cook Time 10 minutes

Servings 1

Ingredients

3 tablespoons coconut flour
1 tablespoon sugar
2 eggs
1/4 cup non-dairy milk
1/4 teaspoon baking powder
pinch salt
blueberries or other mix-ins

Instructions

In a medium bowl, whisk together coconut flour, sugar, baking powder, and salt. Add eggs and almond milk and mix very well until smooth. The batter should be thick enough to stick to the back of a spoon, but thin enough to run off the spoon.
Heat the oil in a nonstick pan over medium heat. Pour about 1/4 of the pancake batter into the pan for each pancake. Drop in blueberries or other mix-ins into the pancakes. When the bottom of the pancake is golden brown, flip and let the other side cook until golden brown.

Guess Who's Cooking

Surprisingly Healthy and Natural Recipes

Tag Archives: pancake

2-Ingredient Sweet Potato Pancakes

2-Ingredient Sweet Potato Pancakes

Ingredients

Directions

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6 Healthy Valentine’s Day Breakfast Recipes

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Easy Whole Wheat Scallion Pancakes

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Dipping Sauce

Directions

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Mexican Zucchini Fritters

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