The Pancake Series #2: Healthy Turmeric & Apple Pancakes

Turmeric is one of my favourite spices. I always have some powdered turmeric stored in my cupboard. It is so incredibly versatile: I use it in lovely Indian curry dishes, but I also like to use it in sweet cooking. Although more unconventional, as turmeric is more often used savoury because of its slightly bitter, earthy aroma, I think turmeric goes wonderfully with something sweet! No wonder the “turmeric latte” is very popular, appearing on more and more menus in London coffee shops.

The turmeric latte is actually what inspired me to make this dish for lunch today. My mum came home from the hairdresser this morning, proclaiming she wanted to stop drinking as much coffee. So I asked her if she maybe wanted to have a turmeric latte instead. She replied: “Why would I want that? Putting turmeric in it doesn’t mean it’s not coffee anymore, and that’s exactly what I’m trying to avoid!” I laughed, because this is exactly the same mistake I made the first time I ordered a turmeric latte in a cafe. Baffled, I asked the waitress: “Uhm, maybe I’m being really weird, but are you sure there’s coffee in this?” She looked at me funnily and said: “I sure hope not, ’cause it’s supposed to be without any coffee!”. So there I had it: a latte without coffee. And then I realized, of course “latte” does not mean COFFEE WITH MILK. It just means: MILK. It’s just that we are so used to ordering a “latte” that we tend to forget that it’s basically an abbreviation of caffè latte. So I made my mum and myself a turmeric latte (real easy: heat up 400 ml soy milk, or any other milk, in a small saucepan add 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1 tsp honey, 1 tsp vanilla extract & whisk til the top becomes frothy, and serve in a glass!). My mum absolutely loved it. And I said to her: could you put this in a pancake?

The answer is Hell. Yes. You can definitely put turmeric in a pancake. One trip to Google.com and I would’ve had the answer, but instead I just went for it. And boy, was I happy I did. I decided to pair the turmeric with some grated apple and it just works. You have to try it for yourself, because my descriptions wouldn’t really do it justice. These pancakes are super healthy: I had these for lunch after my 6k run today and felt re-energized immediately! There is no butter or artificial sugar in these, just one egg, one apple, wholemeal spelt flour, oat flour and soy milk. The topping is quark (a really thick sort of yoghurt with a high protein and low fat content that is very common in The Netherlands), some roughly chopped hazelnuts and some left-over grated apple. And of course, there is turmeric in these pancakes. Turmeric contains curcumin, which has antioxidant and anti-inflammatory properties*. Not only is inflammation bad for your bodily health, there is new evidence suggesting that depression can be caused by inflammation levels too. I just started reading a book about it and I find it very interesting, it’s called The Inflamed Mind by Edward Bullmore. Further research should elucidate this more, but for now I’ll happily put a teaspoon of turmeric in my pancakes! Turmeric’s yellow colour makes me happy already so even if that’s all driving the effect, that’s fine by me. Let’s get to that recipe now.

Turmeric & Apple Wholemeal Pancakes

Ingredients (for 1 portion)

  • 1 medium egg
  • 1 large apple (I used Jonagold)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 40 gr wholemeal spelt flour
  • 10 gr wholemeal fine oats
  • 1 tsp baking powder
  • 80 ml light soy milk (or any other milk)
  • 2 tbsp quark (or a low-fat, high-protein yoghurt)
  • 1 tbsp hazelnuts
  • some oil for frying

Method

Peel and grate the apple coarsely (if you do it too finely, it is a bit too wet). Place the grated apple in a bowl, reserving just a teaspoon or so for decorating. Add the egg, turmeric, cinnamon and vanilla and whisk to combine everything. Then, add the spelt flour, the oats (you can use these in any ratio you like, as long as you add 50 grams in total) and the baking powder. Whisk again and then add your milk. I like to use light soy milk, because it adds sweetness without the cals. 😉 You might not need all of the milk: keep adding and whisking until the batter is the thickness you desire. I like mine thick but still pourable. Bake the pancakes in a little bit of oil of your choice. I used sunflower oil because it has a neutral flavour, it can resist high temperatures and it contains mostly unsaturated fats (the healthy kinda fat). Bake on low-medium heat til browned on both sides and stack the pancakes. Top with two tablespoons of quark, the left-over grated apple, some hazelnuts (just smash them a bit with a pestle & mortar or chop them) and a tiny sprinkle of ground turmeric. Enjoy!

I hope you enjoyed the story about how today’s bake came about. Do let me know when you try these. I love seeing your results! Feel free to share on Instagram and tag me @bakingstori. Until next time! X

*Source: https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric#section7

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The Pancake Series #1: Blueberry Pancakes

Hello lovely people,

I hope you all had a lovely first month of 2019. My January was all about indulging in extravagant breakfasts: homemade breads, scones, richly topped oatmeals… but mostly: PANCAKES! Those of you who know me a bit and follow me on instagram, have seen me eat looooads of pancakes this month. So it won’t come as a surprise that I have decided to start a Pancake Series on my blog. I really want to do one, for multiple reasons.

First of all, I think pancakes are my strong suit, as they are something I’ve been working on for ages. My baking obsession only started recently (Sept 2018 I guess), but even before that you could catch me baking pancakes at least biweekly. Second of all, I think pancakes are such versatile things and you can experiment with so many different flavour combinations, making it the perfect dish to do a series on. And last but not least, I have decided to bake more healthy things as I can feel my veins clogging more and more by the minute!! Lucky for me, pancakes are one of those dishes that you can easily adapt to something more healthy and nutritious.

Do not despair, however, cause the first recipe of this series will be extremely indulgent and unhealthy and a true cheat meal, ’cause these babies were born before my recent aspirations of healthy baking!

My wish for this series is to post a new pancake recipe fortnightly. I should be able to manage that, as I eat pancakes at least once a week. I would LOVE to hear what kind of pancakes you want me to feature in this series, so be sure to contact me with your ideas. Either drop me a message via the “contact” page on my blog, or simply send me a message on Instagram, and I might feature your pancake idea!

Without further ado, let’s get to the recipe for these fluffy, milky, delicious blueberry pancakes.

American Blueberry Pancakes with White Chocolate Ganache Sauce

Ingredients (serves 3-4)

  • 1 egg
  • 1 egg white
  • 300 ml whole milk (dairy-free milks are also fine)
  • 1 tsp vanilla extract
  • 200 gr self-raising flour
  • 1 tsp baking powder
  • 150 gr fresh blueberries
  • 50 gr white chocolate
  • 25 ml double cream

Method

Start by preparing the pancake batter. Mix the whole egg and egg white with the milk and vanilla extract. Add the flour and baking powder, but save 1 tbsp of flour to coat 100 grams of the blueberries. The coating will prevent the blueberries from sinking to the bottom of the pancake. Gently fold in the 100 gr of blueberries, saving the other 50 grams for topping. Bake the pancakes on medium-high heat for 2 minutes on each side. I use a 1/4 cup measure spoon to scoop the batter into the pan to get pancakes that are roughly the same size. I bake 3 small pancakes at a time in one pan, but you can experiment with this depending on the size of your frying pan. When you are almost out of pancake batter, prepare the sauce. Heat the double cream either in a microwave in 20 second intervals or in a small saucepan on the stove until it is simmering. You don’t want it to boil. Meanwhile, finely chop the chocolate and pour the hot double cream on top. Cover the bowl with a plate and let it sit for 5 minutes. Then, remove the plate and whisk the chocolate & cream mixture to melt any chocolate chunks left. Stack the pancakes on a cute plate, top with fresh blueberries, and pour the lovely, rich white chocolate ganache sauce on top. Enjoy!

I hope you give these pancakes a go and be sure to let me know when you do! Be sure to follow my blog by email & follow me on instagram to be notified when my next pancake recipe is coming in hot. Next time will be more healthy, just so you know…

Love, Tori

Fluffy American Coconut Pancakes with Chunky Apple & Caramel Sauce

Hi guys!

I can’t believe it’s already Sunday. This week went so fast! What better way to relax than to have an amazing Sunday brunch? One of my favourite things to eat when I want to have something special, is pancakes. As a little kid, my mum would make Dutch pancakes sometimes for dinner. The best part was that we could eat the left-over pancakes for breakfast the next morning. 😉 Although I’m a big fan of the Dutch style really big but thin pancakes, I prefer the fluffy American pancakes for brunch. They just look so cute stacked on top of each other. I like mine even better with coconut flour because it adds so much flavour AND it’s a lot healthier than eating plain flour all the time!

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Now, I don’t want to brag, but let me tell you: these pancakes taste just as good as they look. And they’re so incredibly easy to make! Let’s get to the recipe shall we?

Coconut Pancakes topped with Apple & Caramel Sauce

Total prep. time: 20 minutes – Yield: 1 portion as shown on the picture – 500 kcal total

Ingredients

For the pancakes:

  • 1/4 cup coconut flour
  • 2 large eggs, separated
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon baking powder
  • 1 teaspoon coconut oil

For the sauce:

  • 1 apple
  • 20 grams of butter
  • 2 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon almond flakes

Instructions

Remove the skin of one apple and cut the apple into chunks. Set aside for later use.

Separate the egg white and yolk. Beat the egg white until firm. In a different bowl, mix the egg yolk with the almond milk and apple cider vinegar. Stir in the coconut flour and baking powder. Then, using a spatula, fold in the fluffy egg white. If your egg white has started to separate again, give it a few extra beats before mixing it in. This will make your pancakes extra fluffy!

Place a frying pan over medium-high heat and add 1 teaspoon of coconut oil to the pan. If you want to, you can also add 2 teaspoons of extra coconut oil to your pancake batter for extra moist, but if you don’t want the extra calories it works just fine without. When the oil is hot, bake 3 to 4 (depending on the size of your pan) small pancakes at a time. I use one 1 tablespoon of pancake batter for each pancake. Bake for 3 minutes on each side. You know the pancake is ready to flip when it starts to get bubbly on top. Transfer your pancakes to a plate and stack them on top of each other. Not only does this look pretty, it also helps to keep them warm.

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While your pancakes are baking, you can prepare your sauce. Melt the butter in a small saucepan over low heat; you don’t want the butter to turn brown. When it’s fully melted, add the chunks of apple. Then add the cinnamon and sugar and stir. Let the sauce boil for a few minutes while you keep stirring to make sure nothing burns at the bottom of your sauce pan. When the sauce comes together and it is a sticky caramel substance, it’s all done!

Pour the sauce on top of your pancakes and sprinkle some almond flakes on top for an extra crunch.

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Just look at that.

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You know why I love these pancakes, besides the fact that they’re obviously from heaven? You can top them with basically anything you like. The possibilities are endless, you will never be bored. A week or so ago I served these with some fresh berries and golden syrup. But you could even eat them just as they are as a snack. Anything will do! I am definitely doing a Pumpkin Version soon, because I saw the most delicious pumpkins at Borough Market last weekend. Be sure to keep an eye out for those on my Instagram!

Thanks for reading guys and I hope you all have a lovely Sunday!

Best, cheftori