Pumpkin Pancakes

 https://cookieandkate.com/pumpkin-pancakes-recipe/

Pumpkin Pancakes

I doubled this recipe for Ila's birthday breakfast and it was a perfect amount.

Apple Pancakes

 https://lilluna.com/apple-pancakes/

Shredded Apple pancakes on halloween

We used halloween cookie cutter shapes (ghost, pumpkin, bat) to cut shapes in these pancakes on halloween for fun. The kids liked them.

Apple Steel Cut Oatmeal

 https://www.allrecipes.com/recipe/265168/instant-pot-apple-pie-steel-cut-oats/

Apple Steel Cut Oatmeal

1.5 times this recipe. Use dried apples, added extra 1 cup liquid (or 1/2 cup for 1x recipe). Did part milk, let sit overnight on delayed start mode. 

Brown Sugar Granola

1/2 cup oil
1 cup brown sugar
3 T butter
1/2 tsp cinnamon
1 tsp vanilla extract

5 cups old fashioned oats
2 cups raw almonds


Mix oil and brown sugar in heavy saucepan. Heat at #6 (just above medium) until brown sugar starts to flow within the oil and bubble. (it will not dissolve). Separately microwave the butter, and mix in the cinnamon and vanilla.

Pour butter mixture over oats/almonds in very large bowl, mixing it well thoughout with rubber spatula. Then pour oil/sugar into bowl and stir quickly, taking care of the heat. Distribute into oats as well as possible.

Prepare two half sheet pans with parchment paper (both need to have paper. Do not use silicone for one as they will cook unevenly.)  Spread half the granola mixture onto each pan.

Put into oven, one on each side on different shelves. Bake at 325 for no more than 25 minutes. Stir granola every ten minutes, and rotate pans from upper to lower shelf. Do not let it burn. Let fully cool before transferring to storage.

Note: At 28 minutes one pan was getting quite dark so was too long.

Based on this recipe https://www.kitchentreaty.com/how-to-make-granola/. Using all brown sugar is much cheaper than honey or maple syrup. It might be easier to use white sugar and molasses, might experiment with that another time.

Notes: 6/7/2020 I tried half honey half brown sugar. I also realized that the black cookie sheet cooks the granola faster than the light cookie sheet. So I baked the granola in the black cookie sheet 20 minutes and the light cookie sheet was 30 minutes.

Low Carb Waffles

http://www.tryketowith.me/2015/08/01/the-only-keto-pancakewaffle-recipe-i-need/

This was a good low carb waffle. It was not enough for my family of 4, so i disagree with the "4 servings" thing. I served it with bacon and eggs also, but my kids wanted more. I would definitely double this next time and serve with bacon and/or eggs. I used swerve for the sweetener and put plain greek yogurt and a couple sliced strawberries on top. It was good when I needed a change.

Oatmeal Pancakes

http://www.food.com/recipe/family-favorite-oatmeal-pancakes-52999
Oatmeal Pancakes

My new favorite pancake. I used 2 cups of oats and soaked them for 2 hours in the milk. These were really great. Not exactly the same as the oatcakes at Manna cafe, but close enough to make me happy. I didn't measure the flour but used 90 grams.

This is just barely enough for our family right now.
Try using quick oats next time.
Note: quick oats were inferior. Regular oats are best!

Note 5/11/2020: Extra delicious using buttermilk.

Protein Waffles

http://damndelicious.net/2016/07/15/healthy-protein-waffles
Protein Waffles

I also made this to go with it: https://lrhrecipes.blogspot.com/2015/11/blueberry-syrup-unsweetened.html and it didn't use an entire 12 oz bag. so 10 oz seems about right. It made about a cup. I did add a little bit of stevia (one 1/16 tsp scoop) to the syrup. The syrup made about 1 cup total.

These definitely seemed more filling than usual waffles. I did 1.5x the recipe and it made 8 waffles with my waffle maker (the first one was pretty small though). If I'd measured it right from the beginning and used nearly 3/4 cup batter per waffles, it would probably have been more like 7 full circular waffles. Cottage cheese and eggs really make it super filling.

I also served it with trader joes bacon...my favorite...but totally unnecessary with this recipe since it is already high in protein. Based on the original recipe, the 1.5x version should make 9 waffles with 240 calories each. So if it only makes ~7 then the calories are 308 per waffle if 2% cottage cheese is used.

Ila and Clyde both asked for waffles for the next two days so they really loved waffles. I need to make these regularly.

Almond flour and oatmeal Banana Muffins

http://www.fortheloveofbasil.com/healthy-almond-flower-banana-muffins/
Almond flour and oatmeal Banana Muffins

These were very good. I used brown sugar instead of honey and added a little bit of chopped 85% dark choc to the batter, and some shredded coconut. I also used cashew butter only because i'm trying to use up the last bit.

Soaked Flour Free oatmeal pancakes

https://www.nourishingdays.com/2010/06/soaked-flour-free-oatmeal-pancakes/
Soaked Flour Free oatmeal pancakes

These were fine. Nothing amazing. Technically flourless. It took extra time to spread each pancake out. So these may not be as fast to make.

Overnight Oats + whey powder oatmeal test

I recently purchased some unflavored whey protein powder by Jarrow hoping it could mix into oatmeal and be undetectable. This is what works and what doesn't.

Oatmeal tests:
Add whey powder before microwaving oats/water: FAIL. The cooked whey absorbed water and was chunky and strange texture. It tasted ok, but texture is too big a turn off.

Add whey powder to hot cooked steel cut full liquid oatmeal: WORKED. The addition was undetectable to finished steel cut oats. I think I tried adding half a scoop, but I think a whole scoop would be fine too. Make sure to stir in quick. Only add it to oatmeal that has all the liquid needed.

I tried adding it to hot cooked old fashioned oats with only half the liquid (a microwave trick I do in order to add milk later) and sort of had to mash it in, then I added milk after. This had strange texture again. FAIL.

If I stir it into hot cooked old fashioned oats with full liquid, then x.

Overnight oats:
I like them. This is what I do:

1/2 cup old fashioned oats (the package says this is 40 grams, but 40 grams is actually more like a scant 1/2 cup. I usually do the scant or measure it by weight.)
3/4 scoop unflavored whey powder
1 tbsp chia seeds
1 cup 2% milk
1 tbsp maple syrup
fruit mix in, chopped strawberries are great or half banana.

Shake up first 3 ingredients in wide mouth pint canning jar, then add milk and let sit overnight. Add syrup and fruit before eating.

I'm sure I'll try more variations over time. The strawberry version has 30/13/54g p/f/c. 433 calories.

Another high protein breakfast to do is http://damndelicious.net/2016/07/15/healthy-protein-waffles/

Sourdough Pancakes or Waffles

Sourdough Pancakes or Waffles

This recipe is great. It feeds our family of 4 (plus infant) and there were a few extra too. I use whole wheat for the additional cup of flour.

Instructions from Leann about her 40 year old starter:

Put your sourdough starter in a Tupperware that will be its new home. 

Directions for today and after use:  Add flour and cool water to make about 1 1/2 cups of starter that is the consistency of thick pancake batter.  Let it sit on the counter with lid off for a few hours until you start to see bubbles on top.  Put the lid on and put it in the fridge. 

 Directions for before use:  About one hour (or as soon as you remember:)) before use, bring starter out of fridge. Add enough flour ( I usually do two or three spoonfuls) and water to make sure you have enough starter for your recipe with a couple of TBSP leftover as culture. Let sit on the counter until you are ready to make your recipe;  hopefully you will start to see some bubbles at that time.  After you use your starter, you should have a couple of tablespoons left over in your Tupperware.  Follow the "after use" directions. 

 Ideally use the starter every two weeks, but I usually do it once every month or two.

Laura's modifications for the starter and this recipe:
I have been maintaining the starter at 100% hydration (equal parts weight flour and water). 1 cup of starter weighs 250g.

Night before Instant Pot Oatmeal

Using rolled oats:
2 cups old fashioned oats, 2.5 cups water. Use pot in a pot method--I used 1.5 quart souffle dish. Add dried fruit/nuts/seasonings etc.
Put 2 cups water into instant pot, then put in trivet that came with it. Place souffle dish on top of trivet and put on lid.
Set to steam for 13 minutes, then put delay timer so that it will start around 6 am.

Notes:
This worked. But I think the oats were overcooked, and there were too many leftovers and kids didn't want them. Only do 1 cup oats next time, which is enough for 3 people. Try 10 minutes pressure time. Soaking the oats overnight reduce the cooking time needed.

French Toast Casserole

http://fantasticfamilyfavorites.blogspot.com/2010/05/brazos-bakes-french-toast.html

French Toast Casserole

This was terrific. Leann made this for me post baby, and I liked it so much I made it tonight. I have been enjoying more bread lately, and made some this week. I used 3/4 loaf (but should have used a whole one) of this bread. (Because it was only 3/4 of a loaf I left out 2 of the eggs, but with a whole loaf I would use all 10.)

It is not clear from the directions, but this should be baked uncovered. You may need to cover near the end if it is getting too brown (I did not need to).

Alterations:
Instead of half and half I used 1/2 cup milk and 1 cup lowfat cottage cheese blended up. It was thick and worked well (also boosting protein in the dish, and much less fat). It would have been fine to do equal parts milk and cottage cheese also.
I also only put 4 oz cream cheese
and 4 T butter.

I think the butter is totally unnoticeable, I will leave it out next time.

David liked this dish. He usually does not like "soggy bread" dishes so I am glad he likes this.

Gluten Free German Pancakes

http://www.eco-novice.com/2016/02/gluten-free-german-pancakes.html

These were great! I doubled it and we still had some left. Whip in the blender.

Notes: The second time I used millet flour (130 grams) and whisked it into the other ingredients. It did not puff up at all and the consistency was not uniform. I believe I made this in the blender the first time (in order to turn oats to flour), so I think that should be done in the blender no matter the type of flour in order to whip the eggs better.

Also, we did not have any left this time, and we all had bacon on the side too. So it is not enough on its own for 2 adults and 2 kids.

More Notes 1/16/17:
This really should be tripled for us now. Use 195 grams oats and blend to flour in the blender, then add 9 eggs, 1.5 cups milk, 3/4 tsp salt and blend. Bake in the 5 quart glass casserole dish (biggest size, the size bigger than 9x13)
Note: Tripled it was too thick for the 5 qt casserole, so leave some out and put in a loaf pan or square pan and bake separately.

Gluten Free Oat Waffles

http://cookieandkate.com/2014/easy-gluten-free-oat-waffles/
Gluten Free Oat Waffles

These were great. I am glad to have a good waffle recipe finally. I doubled the recipe and that was a good amount for four. I may try leaving out the extra tablespoon of oil next time. I used coconut oil.

Alton Brown's Granola

http://www.foodnetwork.com/recipes/alton-brown/granola-recipe.html
Alton Brown's Granola

I made this recipe but used only 2 T brown sugar (less the 1/4 cup). David likes this amount of sweetness.
I used unsweetened coconut and browned it by itself while I mixed up the other ingredients, then added it at the end after the other stuff had baked. I didn't want it to burn, and one review implied that type of coconut would.

Cost:
1 cup cashews (assuming 3 c per lb of $5.50/lb raw cashew pieces from TJs): $1.83
1 cup slivered almonds (using Aldi package with 1.5 cups, 2.99): $2.00
3 oz maple syrup (using aldi maple syrup, 12.5 oz for 5.50?): $1.375
3 cups oats...
etc.

This is not cheap stuff.

Potato Pancakes

1 egg
1 med/small potato
1 tbsp almond butter
Salt

Put all in high speed blender. Or, grate potato and then use stick blender to make smooth with the rest of the ingredients.
Cook like regular pancakes and eat with applesauce on top.

Serves 1.

Update: this didn't cook all the way the second time I made it. Maybe it needs some flour after all. Try this next with a suitable Paleo flour. http://stephaniehenkel.hubpages.com/hub/Potato-Pancakes-Like-Mother-Used-to-Make-Only-Easier

Update 2: I followed the recipe linked in the previous update, and it didn't work any better. I used oat flour, and plenty of beef tallow for frying. It didn't cook the middle of the pancakes any better. I think I just have to grate the potato and squeeze it out like in standard recipes in order to have it cook well.

Green Plantain Pancakes

http://www.thepaleomom.com/2012/09/perfect-paleo-pancakes.html

I had some old green plantains that I'd put in the fridge at least 3 weeks back. They must have been a little riper than I thought, since these pancakes turned out sweeter than expected, but they were so fantastic. Now I know how to use up old plantains. This was barely enough for us (2 adults 1 little kids) with a vegetable and sausage patties on the side. They are light and fluffy, more so than other pancakes I make. They should be cooked at a little lower temp for longer time though, since the insides cook a little more slowly than regular pancakes.

German Apple Pancakes Grain free

http://www.riddlelove.com/2014/11/grain-free-german-apple-pancakes-recipe.html

German Apple Pancakes Grain free

These did not turn out well. It was mostly soggy and didn't puff or anything. The apples on top were good, but everything else was soggy. Nobody liked it except Clyde (my 1 year old). I used "So Delicious Coconut Beverage" as the milk for it.

update: these are much better as cold leftovers. The soggyness is much less pronounced. I'm interested in finding a coconut flour muffin recipe that is good for snacks, (i.e. unsweetened or with 1 T only)

Rice and Coconut Pancakes

https://web.archive.org/web/20140718235935/http://www.bobsredmill.com/recipes.php?recipe=1196
Rice and Coconut Pancakes

This was good. The recipe makes enough that it does not need to be doubled, at least for our family of four. These are lighter than the banana oat ones I have made a lot. David says he likes this recipe a bit more. I think this will be my new go-to pancake recipe for a while.

4/22/2015 note: I made this with soy milk (soured with 1 T lemon juice), brown rice flour, and added blueberries. David didn't like the flavor as much. I think that is most likely due to the brown rice flour, since it is a strong flavor, but the soy milk I used also had a strong soy flavor so I'm not totally sure.

BUTTERMILK PANCAKES WITH COCONUT FLOUR

• 2 Tbsp Oil
• 1-1/2 cups Buttermilk
• 2 Eggs
• 1 Tbsp Sugar
• 1 Tbsp Baking Powder
• 2 Tbsp Potato Starch
• 1/3 cup Organic Coconut Flour
• 1 cup White Rice Flour

Directions

Mix together dry ingredients in a medium bowl. Add oil, eggs and buttermilk, blending with a whip until just blended. Texture will be a little thicker than regular pancake batter, but cooks up fluffy. Pour batter onto medium hot griddle sprayed with cooking spray. Cook until underside is nicely brown, flip and brown other side. Makes 8 pancakes.