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Not your ordinary pancake recipes

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

Unique pancakes fit for breakfast or dinner

These are not your ordinary IHOP pancakes, friends. You won't find any buttermilk in these babies. Instead, you'll find chia seeds, avocados, kale and even hazelnuts.

Don't get me wrong, I love simple pancakes on a lazy Sunday morning. As a foodie though, the same ol' thing isn't exactly what gets my engines going. So to celebrate all of those very rare lazy Sundays, I made four unique pancakes that will excite and entice you, no matter what your day looks like.

1

Hazelnut and granola pancakes

Hazelnut and granola pancakes

Serves about 4

Ingredients:

  • 2 cups Bisquick
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 3 tablespoons brown sugar
  • 2/3 cup granola
  • 1/3 cup chopped hazelnuts
  • 1/4 cup freshly whipped cream
  • Syrup

Directions:

  1. Spray a large skillet with nonstick cooking spray. In a large bowl, mix the Bisquick, baking powder, eggs, vanilla, milk, vegetable oil and brown sugar. Stir until all of the lumps are gone. Carefully mix in the hazelnuts and granola.
  2. Scoop about 1/4 cup of batter into the skillet. Cook until one side starts to bubble and then flip. Cook another 4-5 minutes or until golden brown. Let cool.
  3. Top the pancakes with whipped cream, additional granola and syrup.
2

Avocado, almond meal and lemon pancakes

Avocado, almond meal and lemon pancakes

Slightly adapted from Food52

Serves about 4 (2 pancakes each)

Ingredients:

  • 1 large egg
  • 1/3 cup plus 1 tablespoon milk
  • 1/2 avocado, cut into pieces
  • 1 tablespoon vegetable oil
  • 1/2 cup almond meal
  • 1/4 cup flour
  • 3/4 teaspoon baking powder
  • About 1-1/2 cups packed fresh kale
  • Juice from 1/2 lemon
  • 4 strawberries sliced for garnish
  • 1/2 teaspoon sugar
  • Sour cream for garnish

Directions:

  1. First, make kale puree by bringing a pot of water to a rapid boil. Add the kale and cook for about 2 minutes, or until wilted. Rinse and place over an ice bath (to keep it green). Put into a blender with 1-2 tablespoons of water and puree until smooth. Keep 2 tablespoons for the pancakes and store the rest for later.
  2. In a large bowl, whisk the almond meal, flour, baking powder and sugar. In another bowl, whisk the milk, vegetable oil, kale puree, 1/4 of the lemon juice and egg. Make a well into the center of the flour mixture and pour in the milk mixture. Stir to combine.
  3. Carefully mix in the avocado. Pour the mixture into a blender and blend until smooth.
  4. Heat a large skillet over medium heat with nonstick cooking spray. Use a large spoon and pour the batter into the prepared skillet. Once the top starts to bubble, flip and then cook another 4-5 minutes, or until golden brown on top. Let cool completely.
  5. Soak strawberries into remaining lemon juice. Add a few dollops of sour cream on top (or between) the pancakes. Top with sliced avocados and strawberries for added sweetness.
3

Strawberry, chia seed and cashew butter pancakes

Strawberry, chia seed and cashew butter pancakes

Serves about 4

Ingredients:

  • 1-1/4 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup plus 1 tablespoon chia seeds
  • Dash salt
  • 1-1/4 cups low-fat milk
  • 1/4 cup strawberry jam
  • 1 large egg
  • 2 tablespoons cashew butter
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • About 1/2 cup chopped strawberries
  • Dash oil for cooking
  • Strawberry yogurt for garnish

Directions:

  1. In a large mixing bowl, whisk the flour, chia seeds, sugar, baking powder, cinnamon, salt and baking soda together. Set aside. In another bowl, whisk the milk, cashew butter, strawberry jam, vanilla and egg together. Carefully add the wet ingredients to the dry ingredients with a whisk (this will make the pancakes fluffy, do not stir with a spoon).
  2. Mixture will be chunky.
  3. Heat about 1 teaspoon oil in a large nonstick pan over medium heat. Add about 1/4 cup of batter into the pan. Cook pancake on one side until the batter starts to bubble. Then, using a nonstick spatula, flip the pancake. Cook another 3-4 minutes, or until both sides are golden brown.
  4. Top the pancakes with yogurt and freshly sliced strawberries.
4

Red quinoa and coconut pancakes

Red quinoa and coconut pancakes

Ingredients:

  • 1-1/4 cups red quinoa, cooked
  • 1-1/2 teaspoons baking powder
  • 1/2 cup coconut milk
  • 2 eggs
  • 1/2 tablespoon honey
  • 1 tablespoon vegetable oil
  • 3/4 cups blueberries
  • Cooking spray

Directions:

  1. Blend the quinoa, honey, oil, eggs and milk. Add in baking powder and blend until smooth.
  2. Heat a griddle or pan with cooking spray. Pour 1/4 cup of batter on hot griddle or pan. Sprinkle a few blueberries on top and cook until it bubbles up. Flip and cook until golden brown on both sides, about 4 minutes.

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