Coconut Blueberry Pancakes with Orange-Maple-Ginger Syrup

pancakesby Karen Frazier

Pancakes are a sometimes treat for us. I don’t do a lot of low-carb and paleo baking because I don’t want to get in the habit of eating baked goods. I prefer to stay pretty basic. However, from time to time, I get bit by the baking bug. While pancakes aren’t quite baking, they have a lot of similarities. In fact, with a few modifications this recipe also makes tasty muffins.

Coconut Blueberry Pancakes

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, beaten
  • 1/4 cup melted coconut oil, plus more for cooking
  • A few drops liquid stevia
  • 1 teaspoon vanilla
  • 1 cup coconut milk
  • Organic blueberries
  1. In a medium bowl, whisk together the coconut flour, baking powder, and salt.
  2. In another medium bowl, whisk together the eggs, coconut oil, stevia, vanilla, and coconut milk.
  3. Carefully fold the wet ingredients into the dry, stirring until just combined.
  4. Heat a skillet on medium-high. Grease it with the coconut oil.
  5. Ladle the pancakes onto the skillet, dropping blueberries on each pancake.
  6. Cook until the pancakes bubble, about four minutes. Flip and cook a few more minutes on the other side. Serve with the syrup.

Orange-Maple-Ginger Syrup

  • 1 cup Truvia (not the baking blend, which has sugar – the stuff in the green jar), Swerve sweetener, or granulated erythritol
  • 1 cup hot water
  • Zest of 1 orange
  • 3-4 slices ginger root
  • 1/2 teaspoon maple extract
  1. In a small saucepan, bring all ingredients to a simmer on medium-high heat, stirring occasionally. Simmer for five minutes.
  2. Turn off heat and allow the syrup to steep for one hour.
  3. Strain out solids.

The syrup won’t be thick like you’re used to, but it will add wonderful flavor to your pancakes.
photo credit: Blueberry & Ricotta Pancakes via photopin (license)

Pancakes around the World

Dutch baby

One spring break when the boys were young, we had a “Pancakes around the World” week. Every morning, I made a new kind of pancake for breakfast. It was a huge hit – and one that the kids asked to have repeated a few times as they were growing up.

While the kids are now less prone to exciting food gimmicks, they still like a good pancake now and then.

Here are my recipes for some of my pancakes around the world.

Dutch Babies

  • 3 tablespoons butter
  • 2 whole eggs
  • 1/2 cup milk
  • 1/2 cup sifted flour
  • Pinch salt
  • Pinch fresh grated nutmeg
  1. Preheat your oven to 425 degrees.
  2. Place a 9×9 square pan or cast iron skillet in the oven with butter in the pan. Allow butter to melt as oven preheats.
  3. Meanwhile, whirl eggs  in a blender until well light and fluffy.
  4. Leaving the blender running, add milk through the lid slowly.
  5. Whisk together flour, salt, and nutmeg and add in two to three additions to running blender until combined.
  6. When oven is preheated, swirl melted butter all around the bottom of the pan to completely coat.
  7. Carefully pour batter in pan on top of butter.
  8. Bake until puffy and brown, about 12 minutes.
  9. Serve immediately.

Topping Suggestions

When I was growing up, my favorite topping for Dutch babies was a dusting of powdered sugar and a little lemon juice, but you can also top with fruit compote, warm fruit, or syrup.

German Apple Pancake

This is a long-time family favorite. Follow the link above!

Swedish Pancakes

With a Swedish grandma, this is a family favorite. Really, it’s crepes but no one needs to know.

  • 4 tablespoons of butter, melted – plus extra for cooking.
  • 1 cup flour
  • 1-3/4 cup milk
  • 3 eggs
  • 1/2 teaspoon vanilla
  • Dash salt
  1. Preheat your oven to 200 degrees.
  2. Combine butter, flour, milk, eggs, vanilla, and salt in a blender and process until well combined.
  3. In a non-stick, flat-bottomed skilled, melt about 1 teaspoon of butter.
  4. Pour 1/4 cup of batter in pan and whirl around the pan until it forms a very thin layer on the bottom.
  5. Cook until the pancake is set.
  6. Carefully flip pancake and cook a minute on other side.
  7. Roll pancake and place on a plate in the oven to keep warm until the batch is done.
  8. Serve filled with a little powdered sugar or jam and top with syrup or fruit.

Buttermilk Pancakes

Sure, you can use a mix but nothing beats the flavor of old-fashioned buttermilk pancakes.

  • 1 cup flour
  • 3 tablespoons sugar
  • 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup buttermilk
  • 1/4 cup milk
  • 1 large separated egg
  • 2 tablespoons melted butter
  1. In a bowl, whisk together dry ingredients.
  2. In a large liquid measure, add milk and buttermilk. Stir to combine.
  3. Whisk in egg white.
  4. Whisk egg yolk with melted butter, and then whisk into milk mixture.
  5. Pour wet ingredients into dry ingredients and whisk together until just combined. Don’t over mix.
  6. Heat a griddle and brush lightly with butter.
  7. Cook pancakes on both sides until browed and set.

Add your own family favorites to the rotation and IHOP won’t have anything on you!

German Apple Pancake

pancakeI grew up with an apple tree in my backyard. That may explain, at least in part, why I get so excited this time of year when the farmer’s markets are filled with bins of bright, colorful apples in a dizzying array of varieties. I am drawn to the rosy orbs as a moth to a flame, and I frequently arrive home from my farmer’s market Saturday with bags of the beautiful fruit.

I love to cook with apples. So far, I’ve gotten no objections from my family. I love their firm feel in my hand as I peel them, and the tart scent that arises when I slice them. I love their crisp snap, and the scents of complimentary spices, reminding me of fall. Apple season is here, and dang it, I couldn’t be more excited!

When I cook with apples, my dogs line up in the kitchen to “help.” As I prepare my apples, I cut them tiny, crisp slices. I have an insanely crazy affection for the sound of my dogs chewing on crispy apples.

While many varieties exist, I have a few favorites for cooking. Usually, I mix up a few varieties in any recipes in order to obtain variations in texture and sweetness that adds a delicious complexity. Some of the varieties I particularly enjoy include:

  • Pink Lady
  • Honeycrisp
  • Lady Alice
  • Braeburn

Over the next several weeks, I’m guessing you will be seeing some apple recipes appearing in this blog. I hope you’ll indulge me and pardon my enthusiasm. I hope you’ll even venture out to a farmer’s market to take advantage of fall’s bounty and then try some of the recipes I offer. Today, I’m going to start with a favorite that I share with my kids when I get on one of my several weeks’ long “pancakes from around the world” kicks where every weekend I make pancakes ostensibly from another country.
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German Apple Pancake
 
Ingredients

  • 4 eggs, beaten
  • 1/2 cup flour
  • 1/2 tsp. baking powder
  • 1 tbsp. white sugar
  • 1/4 tsp fresh grated nutmeg
  • Dash salt
  • 1 cup whole milk
  • 2 tsp. vanilla extract
  • 2 tbsp. melted unsalted butter
  • 3 tbsp. unsalted butter
  • 1/4 to 1/2 c. sugar
  • 1 large apple, sliced (I like honeycrisp for this, though any apple will do)

Method

  1. Preheat the oven to 425 degrees.
  2. In a blender or food processor, beat eggs.
  3. Add flour, baking powder, sugar, nutmeg, and salt and process to combine. Leave blender running.
  4. Combine wet ingredients (milk, vanilla, 2 tbsp. unsalted butter), and pour slowly into running blender or food processor until ingredients are well combined. Set aside.
  5. In a 12″ skillet you can put in the oven, heat 3 tbsp unsalted butter to bubbling.
  6. Sprinkle part of the sugar in the butter and arrange apple slices over the top. Sprinkle the remaining sugar on top of apple slices.
  7. Saute over medium high heat for a few moments, until apples begin to soften.
  8. Carefully pour the batter over the top of the apples and move the pan to the oven.
  9. Bake for 15 minutes at 425 degrees. Reduce heat to 375 and bake an additional ten minutes.
  10. Slice into wedges and serve, sprinkled with powdered sugar.