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Showing posts with label Pancakes. Show all posts
Showing posts with label Pancakes. Show all posts

Monday, March 1, 2010

Chocolate Crepes with Chocolate Sauce and Strawberries

February 2010 (Winter 2010 Semeseter) 028

Just pretend I posted these for Valentine’s Day ok? This is what I had intended too….shhh…I’m a little behind….. :)

Whether for Valentine’s Day or for any occasion, especially those special ones….this makes a delightful breakfast or dessert.  Top with whip cream if you have it on hand and can eat it. :)

The crepe recipe was altered from this recipe. The rich, dark chocolate syrup is my own creation.

Ingredients (crepe):

  • 1 cup flour (whole wheat or GF mix)
  • 2-4 tbsp  unsweetened cocoa powder (depending on how strong of a chocolate taste you desire-start with 2)
  • 1 tbsp honey/sweetener
  • 1 1/2 cups  milk
  • 2 eggs
  • 1 t. oil

Heat a pan on medium heat.   Mix wet ingredients. Then add dry ingredients. Grease pan. Pour scant 1/4 c. batter into pan and lift the pan off the burner, moving the batter around until you have a thin crepe.

Top and fill with strawberries and

Rich Dark Chocolate Syrup

  • 3 T soft butter
  • 1/2 c. cocoa
  • 4 T. agave/honey
  • 6-8 T. water (to your desired thickness.

Combine all ingredients and serve over crepes. Use leftovers for chocolate milk or ice-cream (cow, almond, soy, etc).

Friday, July 24, 2009

My verison of Healthy Indulgences Low Carb GF Fluffy Pancakes

pancakes

The first time I tried these pancakes I found I wasn’t able to get them to be puffy, taste right, or the right consistency. I learned the hard way, that you definitely need the coconut milk and for me some other alterations. :) Anyway, after some experimentation, this is what worked for me. I’ve made a few slight changes from Lauren’s recipe here.

Healthy, Low-Carb, Gluten-Free, Sugar-Free, Dairy-Free Pancakes :)

Serves 1, makes about 2 pancakes

Ingredients:
1 tablespoon coconut milk
1 large egg
4-5 tablespoons water
1/4 cup sifted oat flour (made from GF oats)
2 tablespoons sifted coconut flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
1/8 teaspoon stevia powder

Directions:
Heat a nonstick pan. If you don’t have one, grease a pan well. Whisk together the egg, coconut milk, and water. Measure out the amount of flours you need and and sift them. If you don’t have a sifter, you can get one pretty cheap at your local Wal-mart, or just use a whisk and get all the lumps out. Add the rest of the dry ingredients. Whisk together until there are no lumps. The batter should be almost like regular pancake batter, thick but pourable. Add the extra tablespoon of water if it’s still too think. Whisk batter again until there are no longer lumps. Pour about half the batter on top the pan at a time, and cook until bubbles appear on surface of pancake. This may take a few minutes longer than normal. Flip and cook other side for about 30-60 seconds. Serve with Earth Balance, peanut butter, almond butter, or whatever you desire!

Note: I am experimenting with making a chocolate verision of this pancake (hense the darker pancake on the bottom of this pile) but didn’t get it quite right when I made it, it only had a hint of cocoa flavor. I’ll let you know if I figure out how to make a healthy chocolate pancake :) .