Category Archives: breakfast

Carrot Cake Pancakes with Cream Cheese Topping


Whoever said you couldn’t have dessert for breakfast never ate these:

Who says you can't have dessert for breakfast? Carrot cake pancakes for breakfast make an excellent sweet treat that is sneakily healthy.

Carrot cake is one of my favorite desserts, which I don’t get to enjoy often for a multitude of reasons, the primary reason being that I’m diabetic and try to limit the quantity of sweets I eat.  The second reason is that there are only two of us here, and baking an entire cake doesn’t really make sense, as it would take a long time for us to finish it.  But I digress…

For this recipe, I adapted my other pancake recipe and added a bit more flour and milk and in place of the blueberries, added a cup of shredded cooked carrots that I put through the food processor for a few seconds to render them down into smaller pieces.  If you are a raisin fan, those would probably do well here too, since some carrot cakes have raisins in them.  Pineapple might also be good here if that’s your thing, but neither raisin nor pineapple are good additions to carrot cake in my opinion.  But hey, to each their own.

I served this alongside candied bacon strips, with a cream cheese topping which really sent these over the top.  They were outstanding, and I’ll definitely be making these again.

Here’s how I did it.  You will need:

  • 2 cups oat flour (just grind 2 cups oatmeal in the blender or food processor)
  • 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup shredded carrots, steam-cooked until soft
  • 1 teaspoon vanilla extract
  • 1 1/2 cups 2% milk
  • 2 tablespoons finely chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger

Add all the dry ingredients to a large mixing bowl and combine so that the baking powder, baking soda and spices are evenly distributed throughout.

Once you have steam-cooked the carrots (I did it in the microwave; 5 minutes on high in a covered bowl with a half-cup of water), pulse them in the food processor for about 5 or 6 seconds.  You don’t want to puree them, you just want them to be cut into smaller shreds so they don’t stick up out of the pancakes.  After this, heat up a nonstick pan or griddle to medium-high heat.

Add the carrots, vanilla and milk to the bowl with the flours and stir to combine.  Your mixture will be a bit thick.

Test your cooking surface to see if it is hot enough to cook on by sprinkling a few drops of water on it.  If the drops dance, the pan/griddle is ready.

Using a ladle (ours doled out 3/4 cup servings), drop a ladleful of the batter onto the hot cooking surface.  Cook on one side until you see the edges start to brown and bubbles rise, about 3 minutes.  Flip the cake over and cook the other side, about 2 minutes more.  This recipe made 8 pancakes that were about 5″ in diameter.

To top the pancakes, I whipped up a simple cream cheese frosting using the following ingredients:

  • 1/2 cup cream cheese spread, brought to room temperature
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

In a small bowl, combine the above ingredients and using an electric mixer, whip until smooth.  Serve on the hot pancakes.

These pancakes are very dense, flavorful and full of fiber.  Because they are full of fiber, they will fill you up quickly!  I was only able to eat two of the three I had served myself.

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Blueberry-Pecan Oatcakes


Today’s been a lazy sort of day–beginning with sleeping in way past my usual waking time during holidays and finishing up with breakfast for dinner.  I wanted to cook, but I just really didn’t feel like making dinner food.  Most traditional breakfast foods are out as they involve egg, and Sweet Baboo is allergic to yolks (I had no Egg Beaters in the house).  So I went in search of an eggless dinner we could eat that wouldn’t take too long to whip up and that would be relatively healthy.  Et voila:

Easy, healthy and tasty: yes, they can coexist in the same dish! These eggless pancakes are full of heart-healthy oatmeal, pecans, blueberries and YUM.

Here’s how I did it.  You will need:

  • 3/4 cup oats (I used the quick-cooking type)
  • 3/4 cup oat flour (just grind up a bunch of oats in the food processor to make this)
  • 1/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cake spice (or you can substitute cinnamon, allspice and nutmeg)
  • 1 teaspoon vanilla extract
  • 3 tablespoons Splenda brown sugar blend
  • 1 1/4 cups 2% milk
  • 2 tablespoons finely chopped pecans
  • 1 cup frozen blueberries, thawed and rinsed (or use fresh, whatever you have on hand)

Heat a griddle or nonstick skillet on medium high heat.  You may want to spray a bit of oil on the cooking surface if you are not using a nonstick pan.

In a medium-sized bowl, use a whisk to blend all the dry ingredients together.  Once all the dry ingredients are combined and evenly distributed, whisk in the milk and vanilla.  Last, gently stir in the berries. Your batter will be a bit thick but this is okay as these are pretty dense pancakes.

Once your griddle/skillet is hot (a drop of water dances on the surface if it’s ready to cook on), use a ladle to pour the batter onto the pan.  Cook on one side until you see the edges start to brown and bubbles rise, about 3 minutes.  Flip the cake over and cook the other side, about 2 minutes more.  Serve while hot with butter and syrup, if you are so inclined.  A nice fruit syrup or applesauce would also make a good accompaniment.  This recipe makes 7-8 4″ pancakes.

These little guys were easy to whip up, and I am sure that they would freeze well.  I’m planning on making another batch and making my own version of McGriddles out of them with light breakfast sausage.  It should be noted that they are very dense and will fill you up pretty quickly due to their high fiber content.

Savory Breakfast Strata


It’s a snowy day here in the Metroplex, which is an event that is truly a rarity for us here in North Texas.  It began snowing this morning around 11, and hasn’t stopped yet.  The weathermen here are predicting we’ll get around 3 or 4 inches, but I’ll believe it when I see it.  When they cancel school tomorrow, THEN I’ll believe that we’ve had a real winter storm.  Until then…

The cold weather was a good excuse to whip up something warm and stick to your ribs delicious, so I decided to make a breakfast strata.  Strata are casseroles typically made with chunks of bread, an egg custard base, cheese and vegetables or meat (or both).  I decided to convert a series of recipes I’d seen for strata that used full-fat ingredients into one that was more on the healthy side, and that was egg allergy-friendly.  Here was the result:

Chock full o' whole grains, dairy and vegetables...can't go wrong with this one! And it's really easy to make too.

Here’s how I did it.  You will need:

  • 1 cup Egg Beaters (or your favorite egg substitute)
  • 2 cups 2% milk
  • 1/2 cup shredded cheddar cheese, divided
  • 1 cup frozen broccoli
  • 4-5 slices whole wheat bread (I used 2 large store-made whole wheat hamburger buns, which I think would equal this much bread)
  • 10 ounces cooked Jimmy Dean reduced fat pork sausage, crumbled
  • 1/2 teaspoon white pepper
  • cooking spray
  • optional:  paprika

In a skillet, cook the sausage and crumble it as you cook it.  You will notice that since it is super lean, it will render very little fat.  Also, cook your broccoli in a microwave-safe bowl covered with plastic wrap for 2 minutes.  When the broccoli has finished cooking, remove it from the microwave and remove the plastic wrap so that it cools quickly.

Slice your bread into smaller pieces and layer them in a 2-quart baking dish which you have sprayed with cooking spray.

In a medium-sized bowl, whisk together the Egg  Beaters, milk, pepper and 1/4 cup of the cheddar cheese.  Once these items have been thoroughly combined, pour them over the bread in the baking dish.  Distribute the cooled broccoli over the bread-egg base and allow this to sit for 20 minutes.  Preheat your oven to 350 degrees F.

Once the casserole has had an opportunity to rest a bit, sprinkle the sausage over top of the base, and then sprinkle the rest of the shredded cheese over this.  Cover the pan with foil and bake for 30 minutes.  After 30 minutes have passed, remove the foil and let the strata cook for 30 more minutes or until a knife inserted into the center comes out clean.  Allow the strata to sit for 10 minutes to firm up a bit before cutting into it and serving.

This recipe makes 6 pretty good sized servings.  We had enough for leftovers for tomorrow’s breakfast…hopefully we’ll be able to sleep in tomorrow if the roads are icy and school is cancelled!