Zonestyleflourlesspancakes Recipes

Steps:

• Mix all ingredients in blender until thick batter. For your fat count, either add peanut/cashew/mac butter to your batter or top with sliced/slivered almonds.
• Cook on griddle just like pancakes with butter flavored non-stick cooking spray until done, approx 3 mins per side on med heat. Add syrup and enjoy!
• Scale as necessary. For a 3 block meal, eat only 3 pancakes.
• I personally add 1 tsp of cinnamon & nutmeg and a Tbsp of vanilla, but I like those spices in my pancakes to come loud and strong.

Steps:

• Combine all ingredients in a blender and blend well.
• Pour into a hot, no-stick pan and cook like a regular pancake.
• Turn pancakes when bubbles form on uncooked top.

Steps:

• Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes.
• Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.

Steps:

• Beat egg.
• Stir in butter and milk.
• Combine flour, salt, sugar, and baking powder.
• Stir into egg mixture.
• Lightly grease a griddle.
• Heat griddle and drop about 1/4 cup batter onto griddle.
• Spread lightly with a spoon.
• When bubbles begin to appear around outside edge and break, turn with a spatula and cook on other side.
• (I also lift edge a little with the spatula and peek under it to see how it's doing.) You will need to adjust your heat so they do not cook too fast and burn.
• For me, the temperature usually ends up somewhere between medium and medium-high.

Steps:

• Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally.
• Make the pancakes: Preheat the oven to 200˚ F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners' sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter.
• Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly.
• Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners' sugar and top with the syrup.

Steps:

• Mix the ingredients together with a fork.
• Spray a pan with cooking spray and warm up.
• Pour dollar size pancakes and cook for a few minutes each side.
• Top with favorite pancake topping.
• Enjoy!

Steps:

• To make the whipped blueberry butter: Chop the blueberries up into small pieces. Add the blueberries and the room temperature butter to a bowl. Use a hand blender to whip the butter until the blueberries are thoroughly combined and the butter becomes fluffy, about 4-5 minutes. The mixture will at first seem like the blueberries won't incorporate into the butter but keep whipping, it will become a fluffy butter. It is best if you hold the butter at room temperature while you make your pancakes and then serve immediately. If you refrigerate the butter, make sure to bring it back to room temperature and then whip it again to fully incorporate the blueberries again.
• To make the diner style pancakes: In a large bowl whisk together the almond flour, cream of tartar, stevia extract, baking soda, salt and ground nutmeg. Set aside.
• In a medium bowl whisk together the eggs, melted butter, and vanilla bean seeds. Whisk the wet ingredients into the dry until just combined.
• Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan and let melt completely.
• Add 1/4 cup of batter to the preheated pan and cook for 2 minutes until the bottom is light golden brown and bubbles are just coming to the surface of the pancake. Sprinkle a quarter of the blueberries onto the pancake and cook an addition 1-2 minutes. Flip the pancake and cook an additional 2-3 minutes or until golden brown on the other side and cooked through. Repeat with the remaining batter. Serve immediately with the whipped blueberry butter.
• Nutrition Info Per Serving.
• Calories: 528.
• Total Fat: 50 grams.
• Saturated Fat: 24 grams.
• Total Carbohydrate: 13 grams.
• Sugars: 6 grams.
• Protein: 12 grams.
• Sodium: 800 milligrams.
• Cholesterol: 277 milligrams.
• Fiber: 4 gram.
• Net Carbs: 9 grams.

Steps:

• Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
• Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.