Crepes, Pancakes, Tortillas, Wraps & Waffles, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes


Easy Scallion Pancakes,


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Crepes, Pancakes, Tortillas, Wraps & Waffles, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

How to make vegan pancakes 🥞 By Jamie Olivier


1 tablespoon ground flaxseed

1 tablespoon coconut oil

250 ml unsweetened organic soya milk , or almond milk

1 teaspoon cider vinegar

125 g wholemeal flour

1 teaspoon golden caster sugar

1 teaspoon baking powder

¼ teaspoon bicarbonate of soda

1 pinch of sea salt

50 g blueberries , plus extra to serve

vegetable oil

organic soya yoghurt , to serve

maple syrup , to serve

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Watch how-to-video 👇🏻 By Tim Shieff

Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Dill Pancakes with Smoked Salmon and Everything Bagel Spice By William Mickelsen, Fine Cooking


2 Tbs. toasted sesame seeds

2 Tbs. poppy seeds

1 Tbs. dried minced onion

2 tsp. dried minced garlic

Flaky sea salt

4-1/2 oz. (1 scant cup) whole-wheat flour

1-1/4 tsp. baking powder

1/4 tsp. baking soda

Kosher salt and freshly ground black pepper

1 large egg

1 cup sour cream

3/4 cup whole milk

4 Tbs. unsalted butter, melted

1/3 cup coarsely chopped fresh dill

2 Tbs. extra-virgin olive oil; more for the griddle

4 oz. thinly sliced cold-smoked salmon

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Crepes, Pancakes, Tortillas, Wraps & Waffles, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Strawberry buckwheat pancakes By Jamie Olivier


300ml almond milk
1 teaspoon vanilla extract
75 g blanched almonds
100 g buckwheat flour
100 g rice flour
2 level teaspoons baking powder
1 ripe banana
olive oil
350 g seasonal berries , such as strawberries, blackberries, raspberries, blueberries
1 sprig of fresh rosemary
maple syrup
4 tablespoons Greek yoghurt

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Crepes, Pancakes, Tortillas, Wraps & Waffles, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries By Half Baked Harvest



Ending the week with a stack of fluffy buttermilk pancakes just feels good. The post Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries. appeared first on Half Baked Harvest.

via Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries. — Half Baked Harvest

Crepes, Pancakes, Tortillas, Wraps & Waffles, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Bobby Flay’s Double-Chocolate Pancakes By NYT Cooking

Author: Sam Sifton

Time: 45 minutes
Yield: 4 servings

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2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 ¼ to 1 ¾ cups buttermilk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon instant espresso or coffee powder
2 teaspoons baking powder
½ teaspoon kosher salt
3 ½ ounces semisweet chocolate, finely chopped
1 tablespoon or so neutral oil, like canola
Raspberries, for serving
Salted caramel sauce, warmed, for serving

Korean Cuisine, Desserts & Sweets, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Shrimp Pancakes (Saeujeon: 새우전) By Maangchi

Ingredients (serves 4)

16 jumbo size shrimp (or 1 pound shelled and heads off shrimp)

½ teaspoon ground white pepper (or black pepper)

¼ cup all purpose flour

2 eggs

cooking oil (grape seed, corn, or vegetable oil)


For mustard paste:

2 teaspoons Korean mustard powder (gyeoja-garu)

2 teaspoons cold water

For dipping sauce:

1 tablespoon soy sauce

2 teaspoons white vinegar

1 tablespoon chopped green onion

1 teaspoon sesame seeds

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Korean Cuisine, Desserts & Sweets, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Simple potato pancake (Gamjajeon: 감자전) By Maangchi


  • 1 large potato (8 ounces), peeled and grated

  • ¼ cup grated onion

  • ¼ teaspoon salt

  • ¼ cup potato starch

  • ¼ cup grape seed oil (or vegetable oil)

For dipping sauce:

  • 2 tablespoons soy sauce

  • 1 tablespoon freshly squeezed lime juice (or vinegar)

  • 1 green onion, chopped

  • ¼ cup thinly sliced onion

  • 1 jalapeno pepper, chopped

  • ½ teaspoon sugar

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Crepes, Pancakes, Tortillas, Wraps & Waffles, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Pumpkin Pie Pancakes

Recipe from


1/2 cup All purpose flour

1/2 cup Flour, whole wheat

1 tablespoon Brown sugar; packed

1 1/2 teaspoons Baking Powder

1/2 teaspoon Pumpkin pie spice

1/4 teaspoon Salt

1 Egg

1 cup Milk

1/2 cup Pumpkin

1 tablespoon Vegetable Oil

Oil; for frying

Original recipe makes 4 Servings


Put the flours, brown sugar, baking powder, spice, and salt into a medium bowl and mix thoroughly.

Crack the egg into a small bowl and beat with a whisk or mixer until yolk and white are mixed. Add the milk, pumpkin, and oil to this and beat again until ingredients are well mixed.

Prepare a griddle for cooking with oil, allowing it to get hot enough for the pancakes. Sprinkle a few drops of water on the surface; if the water dances across the surface, the griddle is hot enough.

Pour about 1/4 cup for each pancake onto the griddle and use a spatula to spread it into a circle. Cook over medium heat until pancakes have a slightly bubbly appearance to them; this will take about two minutes. Then turn the pancakes with a spatula and continue to cook for about another two minutes until the bottoms are golden brown. Repeat this until all the batter is used.


Be creative with toppings! Plain yogurt mixed with pumpkin butter complements this recipe wonderfully.

Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Perfect Vegan Pancakes

Recipe @

3 Tbs Tapioca starch

2 tsp aluminum-free baking powder

1 1/2 cups (200 g) buckwheat flour

1 1/2 cups (360 ml) oat or almond milk

3 Tbs maple syrup

1 Tbs organic vanilla

1 Tbs coconut oil, melted + more for the pan

Hint: If you like your pancakes a bit richer, just substitute the 1/2 cup oat or almond milk with full fat coconut milk, but I find no need for extra coconut milk.


To make the dough, combine all the ingredients in a large bowl and whisk together. Let rest for 15 minutes, covered at room temperature.

Heat coconut oil in a pan. Use pancake molds or a cookie cutter to bake lovely looking round pancakes. Make sure you heat and oil the molds/cutter before you add the batter. Cook it for a couple of minutes until it starts to bubble. Then remove the molds and flip. Cook through for another 2-3 minutes. Repeat until all the batter is used.


Crepes, Pancakes, Tortillas, Wraps & Waffles, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Silver Dollar Pumpkin Pancakes


Prep: 10 Minutes Level: Easy

Cook: 10 Minutes Serves: 6


3 cups Cake Flour

1 teaspoon Salt

2 Tablespoons Baking Powder

3 Tablespoons Sugar

2 cups Canned Pumpkin Puree

2 whole Eggs

3 teaspoons Vanilla

2-1/2 cups Milk

1/4 teaspoon Pumpkin Pie Spice

1/2 cup Heavy Cream

3 Tablespoons Maple Syrup

Butter, For Serving

Maple Syrup, Warmed, For Serving

Finely Chopped Pecans, For Serving

Caramel Sauce, For Drizzling (optional)


(Note: Recipe can easily be halved.)

In a large bowl, combine cake flour, salt, baking powder, and sugar. Stir together and set aside.

In a separate bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable.

Heat large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes.) Wait a minute or so, then flip to the other side. Pancakes should be light golden brown and set in the middle.

Whip cream with maple syrup (optional) until light and fluffy. Set aside.

Serve silver dollar pancakes in a circular pattern on a large plate, ending with one in the center. Top with butter, sprinkle with chopped nuts, and drizzle with warm syrup. Top the whole thing with the maple whipped cream and serve immediately! (Note: you can drizzle with a little caramel sauce, too!).