Injera is a unique Ethiopian flatbread that can be substituted very easily for bread. Usually it’s made with teff flour that’s not easy to find here but there are many versions such as mine here. I also have to add that it is a super quick bread that you bake on a pan on the stove and only 2-3 minutes per flatbread . The sourdough starter really accelerates the fermentation process. In Ethiopia it’s also used instead of forks or spoons to scoop up any kind of food. The spongey texture really absorbs the sauces. It’s even great for breakfast with jam! Continue reading
I was inspired by Alice Water’s recipe to make my own Oat Pancakes with Mulberry Sauce. Yesterday I saw mulberries for the first time at our local farmer’s market. I was reminded of the mulberry bush we have in our front yard back in Minnesota. Flocks of birds would always manage to devour all the berries before we could pick them. So here was my chance to make something out of them! Since they’re not easy to find, at least around here, you can substitute them with blueberries or any other berry you like.
These delicious spinach crepes are so easy to make in a blender and can turn into a special vegetarian meal without hardly any effort. Continue reading
This Ricotta Pear Bundle is an interesting and refreshing way to serve a cheese and pear filled crepe – which by the way is a great combination of flavors. You only have to fill the crepe and gather the edges, then tie it off like a bundle – hence where it gets its name! The delicate pear sauce surrounding it compliments it perfectly. Continue reading
These delicious pumpkin harvest pancakes are great for breakfast and are loaded with vitamins and protein. I used the “Andina flour” which is a mix of protein rich spelt, wholewheat and quinoa flours. If you can’t find this brand you could mix 60% all-purpose, 30 % spelt and about 10% quinoa flour. Or another good combination could be 1/2 all-purpose and 1/2 whole wheat flour. Anyway it’s the pumpkin puree that actually makes all the difference in this recipe imparting a special flavor and tenderness to this pancake. Continue reading
These healthy Blueberry Hot Cakes made with whole wheat flour and ricotta make them especially protein rich. A good stone ground flour also imparts a pleasant nutty taste. These hot cakes rise to greater thickness in comparison to traditional pancakes in that the batter is thicker and the final dash of apple cider vinegar gives them a boost in rising power. Continue reading
These Crispy Pumpkin Latkes are a nice change from the usual potato pancakes. There is also an extra bonus of valuable A vitamins and a lighter texture. They cook quicker too so there’s no risk of undercooked latkes. Continue reading
These spirulina pancakes are a healthy and delicious change from the traditional pancake. Spirulina is a very fine and bright green algae that contains important antioxidants, B vitamins and a good source of protein. The contrast with fresh raspberries makes them a real eyeopener – great for breakfast!
These pumpkin pancakes are as delicious as they are healthy. The pumpkin puree’ makes them extra light and they are perfect with maple syrup too. Continue reading
These blueberry Griddle Cakes are a cross between pancakes and crumpets. With a few healthy ingredients they are quick to make and even good warmed up the next day, if there are any left! Continue reading