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 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 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!
A nice jar of All Purpose Pancake and Waffle Mix comes in handy when first thing in the morning you want a fresh batch of pancakes without too much fussing. Just add the egg and liquid and anything else you might fancy. The dry ingredients are premeasured, mixed and ready to go. You’ll just have to decide whether to make waffles or pancakes (or even a fruit crumble). Continue reading
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
These potato pancakes are not like “latkes” which require grating or shredding. All the ingredients go into the blender which does all the work! Continue reading
Recently we had these delicious crunchy potato latkes (pancakes) at the beautiful Liepkalni Bakery and restaurant, halfway between Riga and Rezekne on the banks of the beautiful Daugava river. The delicate marinated salmon and sour cream transformed these latkes into a complete and memorable meal. Truly scrumptious! Continue reading
These barely sweet rice and cranberry fritters are ideal for breakfast. The cranberries add a tangy contrast to the delicate flavor of the basmati rice. Great way to use that leftover cooked basmati rice too. Continue reading