Pancakes


Good Friends, Good Food – together but separate. How can that be?
Peggy, Kayte, and I baked with Tuesdays with Dorie for several years. And in some other groups as well. Some well established, some we created ourselves. Then several years ago we all just quit blogging. We tried with some groups but it just wasn’t the same.


Now it’s time to dust off the blogs and try something new. Healthy cooking, and eating, in our kitchens and sharing our recipes.


Twice a month we choose an ingredient and make something special or try something new with it. Or maybe try a recipe together.


This week we are using squash. In two weeks (9/25) our ingredient is green beans. It won’t always be veggies but this is how it worked out this time.


Peggy and Kayte used delicata. I wasn’t able to find one so I went with acorn squash.


And if you have read my blog before you know I like to try new and different things. Nothing has changed. Instead of roasting the squash or aaking it or stuffing it I decided to make Squash Pancakes for breakfast.



1/2 medium acorn squash cooked, peeled, and pureed.
1 egg
3 Tbl canned full fat coconut milk
1 Tbl pure maple syrup (I did not use)
1 tsp pure vanilla extract
3 Tbl coconut flour
3 Tbl almond flour
1/4 tsp baking soda
1/4 tsp sea salt
Coconut oil or ghee for cooking

I baked the squash in the air fryer the night before. After peeling it I pureed the squash and added it to my KETO pancake batter.
Mix squash puree, egg, syrup (if using) coconut milk, vanilla and whisk until smooth.
In a separate bowl mix flours, soda and salt.
Stir the flour mix into the squash mixture and combine well.
Preheat the skillet to hot and pour in the ghee or oil. Add the batter to form pancakes that are 2″ – 3″ in diameter. Flatten to about 1/2 inch thickness. When bubbles form on top flip over.
Adjust heat if browning too quickly or not browning.
When done add more oil/ghee for cook the next batch. (This recipe was adapted from Paleo Running.)
These were not that good. In fact they were rather bland. I think mixing in some cinnamon would have helped a lot.

Here are Kayte’s and Peggy ‘s post.

Add we already know we have three more past TWD members joining in the long distance cooking!

Stay tuned for Green Beans September 25th.

This month we said good-bye to Curtis Stone and Hello to Heidi Swanson.  Heidi is a vegetarian chef with several cookbooks with  lots of tasty recipes  as well as her blog with even more.  This will be a fun 6 month!

Besides saying Hello to Heidi I am also saying good morning as the first recipe of hers I used was for …

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Coconut Macaroon Pancakes

This is probably the first time I have every made pancakes with so little flour (1/4 cup) and so much coconut (3 cups!) along with 14 oz of coconut milk.  They were nicely sweet without having to use sugar {altho’ Heidi does sprinkle a little brown sugar on the top of the pancakes while cooking}.

These came out a little browner than I would have liked.  I blame it entirely on they griddle having a bad morning.  No matter how much I sprayed the pan they stuck.  And browned!  Lord KNOWS I would never  burn over brown anything!  Brown or not they were tasty.  I drizzled with a little honey and didn’t, and this is unusual for me, use ANY butter on my pancakes.  But then why ruin a good vegan pancake!  These were like eating coconut macaroon cookies.  Who says you cannot eat cookies for Breakfast??

I found the recipe at Heidi’s blog 101 Cookbooks.

For more welcoming recipes from Heidi Swanson visit I Heart Cooking Clubs!

It’s going to be a fun 6 months – especially for someone who is NOT a big veggie fan!

This week is Gaye’s Birthday and we are celebrating with panacakes!

When you think of pancakes what do you think of?  Sweet pancakes with butter and syrup? Savory with zucchini and spices?  Thin like crepes?  Layered with frosting as in a Dobash?

YES!  All of them.  

But I went with the basics…

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with some Huckleberry Syrup and chopped pecans.

For the mix: 

2 cups whole wheat pastry flour, or regular whole wheat flour
1½ cups all-purpose flour
1 cup low-fat dry buttermilk (buttermilk powder)
½ cup cornmeal
¼ cup toasted wheat germ
2 tablespoon granulated sugar (optional)
1 tablespoon plus 1 teaspoon baking power
2 teaspoons baking soda
½ teaspoon salt (optional)

Whisk all the mix ingredients together in a large bowl until combined. Store in the refrigerator in an airtight container for up to 3 months. Makes about 5 1/3 cups of mix.

Visit with Ellie to find out how to put the pancakes together.

This is a perfect mix to keep in the fridge.  Pancakes quickly that are healthy.

Happy Birthday, Gaye, from my Kitchen to Yours!

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For more Pancake fun – Pancake Pandemonium!

Do you have moments you savor? I do. A particular time with My Babies. A weekend away with The Man. Fishing with Dad. Yep! All important moments to keep in the memory for later.

Well, this month I found something else to savor. A new blog to read and cook from thanks to The Secret Recipe ClubSavory Moments.  This blog is run by Amy and covers

“My journey to learn more and more about food and cooking..”

And she has done a great job.  She has a wonderful collection of recipes that she is keeping for her family and her recipes focus on fresh, local, and healthy.  I was excited to find so many delicious recipes that were also easy to make:  Cheddar ham and broccoli quinoa casserole, Peanut butter cup bars, Creole chicken with cheddar and scallion grits,  and Tomato-basil soup are all saved for later.  So if I’m making those later, what did I make this time for SRC?

Lt’s start with breakfast.  Pancakes.  Pumpkin Pancakes.  With Maple syrup and toasted pecans  I love pancakes.  They are probably my favorite breakfast.  More than waffles.  More than eggs and bacon. m So when I saw these Pumpkin oatmeal pancakes {for two} I knew I had to try them.  It was the right thing to do.

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They reminded me of pumpkin bread.  Full of cinnamon, cloves, nutmeg, and brown sugar.  I made just a couple of changes.  I increased the pumpkin to 3/4 cup rather than 1/2 and I added some cooked 7-Grain cereal to the mix.  I figured a little more fiber wouldn’t hurt  Then instead of toasted walnuts, I used toasted pecans.  I do enjoy pecans in or on my pancakes.  Perfect.  Amy said these were for two and I ended up with 8 medium sized pancakes.Perfect!  I think these would make good waffles as well.

 Next on the list I found several muffin recipes.   I love making muffins.  No frosting. No papers to peel off.  Just out of the oven and eat. Sweet?  Not Sweet?  How about some delicious healthy muffins?

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Whole Wheat Muffins to be exact.  With a little brown sugar to bring out the sweetness of the bananas.  Amy suggested folding in some walnuts, cranberries, or chocolate chips but I opted for some big sweet blueberries instead.  Blueberries are so good for you so adding them to the whole wheat muffins makes them almost guilt free.  And delicious.

That’s what I made to have around for a snack.

For supper we had…

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Bacon Cheeseburger Pie.  This is not your usual hamburger pie.  Instead of adding some veggies and covering with mashed potatoes this pie is baked in a pie crust with all the ingredients of a bacon cheeseburger – thus the name!  There’s bacon, Worcestershire sauce, ketchup, and yellow mustard. And of course, lots of cheese.  Amy used  Yancey’s Fancy Grilled Bacon Cheeseburger cheese but I could not find that here in South Podunk so I followed her suggestion and used a sharp cheddar mixed with some crumbled bacon. YUM!!

I have the ingredients for her Cheddar Broccoli soup and the Cheddar ham and broccoli quinoa casserole waiting in the wings.  Looking forward to making them real soon.

Thanks for some great healthy recipes,  Amy.  I enjoyed my visit.  I’ll be back!

For more recipes from the Secret Recipe Club just follow the Frog.

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