How To make Wake Up Pancakes
1 1/2 cups homemade basic pancake mix
1 egg -- slightly beaten
1 cup milk, 1% lowfat
3 tablespoons vegetable oil
Place the pancake mix in a mixing bowl. Add egg, milk and oil; mix until well blended. (For a thinner mixture, add more milk.) Let stand for 5 minutes.
Pour batter (about 1/4 cup) onto heated griddle to make a 4-inch pancake. Cook until top of pancake is bubbly and edges are dry. Flip pancake over and cook until golden, about 3 to 4 minutes. Continue process until all the batter is used.
Serving suggestions: top with fresh fruit, preserves or your favorite syrup
Makes 10 to 12 pancakes.
How To make Wake Up Pancakes's Videos
BEST Pancakes I've Ever Had - Pai's Lockdown Kitchen!
For many of you, you no longer have to get up early to go to work/school because of lockdown/social distancing, so you might have more time to make a pancake breakfast. (I am not so lucky, with a baby at home and no more childcare help...I'm busier than ever before!) But I wanted to share my ultimate, best pancake recipe for those who DO have time for a more leisurely breakfast. This is the best pancake recipe I've ever tried. So good I've been making it for over 10 years and still haven't had any better ones! So light, super fluffy, just perfect.
PS. These freeze REALLY well. You can put finished pancakes in the freezer, and to reheat, microwave them for 20-30 seconds so they are no longer frozen, then pop them in the toaster to crisp up the exterior. It's just as good as fresh!
WRITTEN RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
The Fluffiest Pancakes You'll Ever Eat
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How to make Pancakes at home... Like a Chef | Sorted Food
In this series our chefs show you their methods and cheats for cooking some of the internet’s most requested dishes at home. Today it’s PANCAKES!
Ben shows us how to make incredible Crepes and big old fluffy American Style Pancakes and shares a pro-tip so you’ll never need follow a pancake recipe again!
We know that times for all of us are a bit tight right now, so we want to share creative ways to cook at home with leftovers and staple cupboard ingredients.
FLUFFY PANCAKES RATIO:
1: Part Eggs
1: Part Milk (g and ml pretty much weigh the same)
1: Part Flour (plain/all purpose)
Salt (+ Pepper if you're going savoury)
Pinch of Baking power
1 Tbsp butter for lacing or frying
CREPES RATIO:
1: Part Eggs
1: Part Milk (again, g and ml weigh pretty much the same here)
0.5: Parts Flour (plain/all purpose)
Salt (+ Pepper if you're going savoury)
1 Tbsp butter for lacing or frying
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4 Ingredient Healthy Banana Pancakes ????
✨You can find the full printable recipe with tips and directions on my website which is linked here:
????
Healthy Banana Pancakes that are only a few ingredients, dairy-free and gluten-free too. They are so easy to make and absolutely delicious. I am sure you have been seeing me enjoy them on my stories so I wanted to make a recipe video for you all. I nailed this version out of the few I tried and personally liked it the most. This recipe makes 7 mini pancakes or one portion so feel free to double or triple it. You will need:
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 ripe banana
1 large egg
pinch of salt
dash of pure vanilla bean paste or vanilla extract
1/3 cup oat flour — see notes below
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Please note: If you don’t have oat flour you can simply add some rolled oats to a blender and blend until you get a flower like consistency. I did use rolled oats the other day and I personally like this texture way more as it’s definitely more fluffy and less mushy.
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In a bowl mix the first four ingredients and make sure your banana is nice and mashed. Add the oat flour and incorporate until you have a thick batter. In a pan on medium heat add some cooking spray and let it heat up a bit. I made mini pancakes because the smaller they are the better they will cook. Cook them on each side for 2-3 minutes or until golden. Enjoy with any toppings you love and follow for more.
-HAPPY EATING-
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OATMEAL PANCAKES | healthy recipe without banana
Learn how to make healthy Oatmeal Pancakes without banana or (wheat) flour! This pancake recipe uses a combination of rolled oats and oat flour to create light, tender, hearty pancakes that can easily be made vegan as well.
This is an easy gluten-free and dairy-free pancake recipe that also works really well for meal prep.
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RECIPES MENTIONED
Banana Oatmeal Pancakes:
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TIMESTAMPS
0:00 Intro
0:32 Getting Started
0:58 Keys to Eating Better
1:48 Adding Ingredients
2:44 What Is Oat Flour
3:55 Making Pancakes
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OATMEAL PANCAKES
1 cup rolled oats
1 cup unsweetened almond milk
2 eggs
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon maple syrup
2/3 cup oat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon of cinnamon
1/3 cup chopped pecans
INSTRUCTIONS
Combine rolled oats and almond milk together in a large bowl. Let stand for 10 minutes for the oats to soften.
Add the coconut oil, eggs, and maple syrup to the oats, and stir to combine. Add oat flour, baking powder, and cinnamon and stir until just combined; do not over-mix. Gently fold in pecans.
Heat a nonstick skillet over medium-high heat and grease with some extra coconut oil (or whatever you prefer). Scoop 1/4 cup of batter and drop into the pan to make small-sized pancakes (I like to cook 3-4 at a time).
Cook until you see tiny bubbles appear on the surface of the pancakes and the bottoms are golden brown, about 2 to 3 minutes. Flip the pancakes and cook until the other side is golden brown, 2 to 3 minutes more.
Transfer pancakes to a warm oven or late and repeat until you have used all the batter. Serve and enjoy!
NOTES
Want to make this recipe 100% plant-based and vegan? Swap in one flax or chia egg in place of the eggs.
Have some fun with the stir-ins! Try mini chocolate chips, walnuts, diced apples, and pears, or blueberries. Make it your own.
Want to make this recipe for meal prep? Easy-peasy! Simply store the pancakes in an airtight container and pop them in the fridge for up to five days. You can also freeze them for up to 3 months.
NUTRITIONAL ANALYSIS
Serving: 3pancakes | Calories: 412kcal | Carbohydrates: 44g | Protein: 13g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 547mg | Potassium: 573mg | Fiber: 6g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 3mg
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