Loungey mornings are made for relaxing, movie watching and pancake eating. There is really nothing better. Except when the pancakes are super moist, seriously delish and totally healthy. It’s true. I’m excited to share these with you.
I always want pancakes on Christmas morning, but I want them to fuel my bod rather than put me in a pancake sugar coma. So, I went straight to one of my fave cookbooks (The Master Your Metabolism Cookbook, by Jillian Michaels) and found the recipe for multigrain pancakes with berry-maple syrup.
It looked delish, but I didn’t have many of the ingredients on hand, so I improvised. I used the same basic proportions, but made swaps like cottage cheese for yogurt, olive oil for coconut oil, a mixture of flax meal and all-purpose flour for buckwheat and whole wheat flours. I increased the proportion of oats and added in gingerbread cookie inspired spices to create a total holiday experience. After a few different tweaks and many pancakes tested and tasted, I think I have a pretty tasty ‘cake for you and your New Year bod.
These adorable little pancake gems did not disappoint. They are even just as amazing cold … when you are about to put them away and the cute little Christmas Tree begs to be sampled. They are lovely served with my favorite holiday treat, Silk Nog topped with freshly ground nutmeg (shown above). Real eggnog is a once a year treat, but the Silk variety is light in calories, generous in texture and flavor, and perfect for every day holiday enjoyment. Truly delish.
Using a blender is always a huge help when baking with oats. It makes the batter ultra smooth and also helps to whip up the eggs nice and fluffy to infuse lightness into the ‘cakes. You can make these without a blender by allowing the oats to soak in a bowl with the other liquid ingredients for about 15 minutes, but blending creates the best result.
The recipe listed below includes a moderate amount of spices. If you really want extra spicy gingerbread-esque pancakes, double the allspice and ginger. As you are cooking the pancakes, the batter tends to thicken up a bit as the flax meal starts to absorb some of the liquid. Feel free to add extra almond milk (or any milk of choice) to the batter, one tablespoon at a time, to thin it out for easier pouring.
Enjoy these tender ‘cakes topped with agave or honey and slivered almonds for an extra crunch. Or add a little gold sugar, like this sweet doll below wearing her sparkly New Year’s Eve dress a week early. :)
Happy Holidays!! ♥channing
Makes about 8-12 mini pancakes. Recipe can be easily doubled.
3/4 cup almond milk, unsweetened
1/2 cup low-fat cottage cheese
1 whole egg
1 egg white
1 tbsp agave nectar (or honey)
1/2 tbsp olive oil
1 tsp vanilla extract
1/2 cup old fashioned oats (not instant)
1/3 cup unbleached all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1/4 cup flax meal (ground flax seeds)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
dash of salt
also will need:
mini pancake molds (optional)
cook it up!
Add all of the “part 1” ingredients into a blender and puree until well blended, about 30 seconds, and set aside. (Add all the liquid ingredients first and oats last.)
In large mixing bowl, add all of the “part 2” ingredients and whisk together.
Pour the liquid blended mixture into the mixing bowl with the dry ingredients and whisk together gently until just combined. Don’t overmix.
free form pancakes:
Heat a skillet to medium-low to medium heat. Coat the pan with cooking spray. Pour batter into mini circles in the heated skillet evenly, between 1/8 – 1/4 cup per pancake. Cook for about 1.5 – 2 minutes until small bubbles begin to appear on the edges of the pancakes. Flip the pancakes and finish cooking on the other side for another 1.5 – 2 minutes, or until golden brown. Repeat until all batter is gone. (Feel free to add an extra tablespoon of milk at a time to the batter, as it will become thicker as it sits.)
with pancake molds:
Heat a skillet to low heat. (The molds yield a thicker pancake, so they require a lower/steadier heat to cook all they way through.) Place mini pancake molds in the skillet evenly, handles up. Coat the inside of each of the molds and the skillet with cooking spray. Pour batter into the mini pancake molds, filling to just above half full to allow room for the batter to rise as it cooks. Use a small spoon to spread the batter in the mold, if it doesn’t spread to edges after pouring, to allow for even cooking.
Cook for about 2 – 2.5 minutes until small bubbles begin to appear on the edges of the pancakes. Remove the molds, flip the pancakes and finish cooking on the other side for another 1.5 – 2 minutes, or until golden brown. Repeat until all batter is gone. (Feel free to add an extra tablespoon of milk at a time, as the batter will become thicker as it sits.)
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And … a little holiday bonus for you. A pancake mold adventure, in pictures. I bought these mini pancake molds last year at an after-Christmas sale from Williams-Sonoma and was excited to give them a spin this year. I had never used pancake molds and they are super fun and pretty easy to use.
I think you will love them too. They don’t seem to sell these exact molds anymore, but they do have similar ones here. They also have ones for all year ’round – Easter, Halloween and even Star Wars molds. The three stages of pancake molds are below.
They are made of a “non-stick” material, but I added a layer of cooking spray for each pancake just in case. I think that helped, as they just slid right off after the bubbles appeared on the edges and it was time to remove the molds. The edges of the mold transfer heat to the batter and make for a nice straight edge on the ‘cake. I noticed when I overfilled the molds, they got a bit puffy after flipping and a bit trickier to remove the mold. But, after many batches, I think I found the right proportion. Happy cooking!
1) Place the molds in the heated skillet (low heat). Be generous with the cooking spray in the skillet and the inside of the molds. Pour the batter in just over half full and almost at three-quarters full. Spread the batter throughout the mold with a small spoon, if it doesn’t spread in the mold evenly. Let cook on low for 2-2.5+ minutes until bubbles appear on the edges and the edge of the batter near the mold appears to be firming up.
2) Remove the molds with the handles, using an oven mitt. The molds should slide right off if they were well-coated with cooking spray and if they weren’t overfilled with batter.