Beef Stroganoff

This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta. For those days when you’re craving a cozy and comforting bowl of beef and noodles… …this classic beef […]

This easy beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! Feel free to serve over any kind of noodles, rice, or polenta.

Easy Beef Stroganoff with Noodles

For those days when you’re craving a cozy and comforting bowl of beef and noodles…

…this classic beef stroganoff recipe is here for you, friends. ♡

It’s made with a quick sauté of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that I’ve lightened up a bit and made without heavy cream).  And when served warm over a big bowl of noodles, rice or polenta, get ready for a delicious burst of nostalgia.  Because this retro recipe is total comfort food and always so satisfying and delicious.

The other bonus with this particular beef stroganoff recipe is that it’s actually incredibly quick and easy to make in just about 30 minutes.  So the next time you need a quick weeknight meal that’s sure to please a crowd, bring out the beef and mushrooms and let’s sauté up some stroganoff together!

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Cinnamon Apple Smoothie

This cinnamon-spiced apple smoothie is creamy and irresistibly tasty! It’s full of natural sweetness and packed with protein. Here’s a smoothie that’s full of cozy spiced, naturally sweet flavor: the perfect Apple Smoothie! This one works anytime and in any season. But of course it’s perfect for fall when you’ve got mounds of apples to use up. In fact, it’s a healthy way to enjoy the flavors of apple pie or apple crumble! Cinnamon and vanilla are just the right compliment to the sweet tart fruit. It’s also loaded with protein from Greek yogurt, which gives it just the right creamy texture. You’ll almost feel like you’re drinking an apple pie milkshake…but a wholesome version! Let’s go. Ingredients in this apple smoothie The great thing about this apple smoothie? You might already have the ingredients on hand. If you stock bananas and Greek yogurt like we do, you’ll be able to whip up this smoothie in no time. Here’s what you’ll need: Apples: You can use any variety! For the best flavor, use sweet tart apples like Honey Crisp or Granny Smith (stay away from Red Delicious here). Banana: No need to freeze it: you can use a room temperature […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This cinnamon-spiced apple smoothie is creamy and irresistibly tasty! It’s full of natural sweetness and packed with protein.

Apple smoothie

Here’s a smoothie that’s full of cozy spiced, naturally sweet flavor: the perfect Apple Smoothie! This one works anytime and in any season. But of course it’s perfect for fall when you’ve got mounds of apples to use up. In fact, it’s a healthy way to enjoy the flavors of apple pie or apple crumble! Cinnamon and vanilla are just the right compliment to the sweet tart fruit. It’s also loaded with protein from Greek yogurt, which gives it just the right creamy texture. You’ll almost feel like you’re drinking an apple pie milkshake…but a wholesome version! Let’s go.

Ingredients in this apple smoothie

The great thing about this apple smoothie? You might already have the ingredients on hand. If you stock bananas and Greek yogurt like we do, you’ll be able to whip up this smoothie in no time. Here’s what you’ll need:

  • Apples: You can use any variety! For the best flavor, use sweet tart apples like Honey Crisp or Granny Smith (stay away from Red Delicious here).
  • Banana: No need to freeze it: you can use a room temperature banana! If you do have one frozen, that will work too.
  • Greek yogurt: Greek yogurt adds lots of protein to this smoothie, and live probiotics which help gut health.
  • Milk: Use any type of milk, including non-dairy milk
  • Ice: Ice helps to get just the right texture. Note that this smoothie is more creamy than icy.
  • Vanilla and cinnamon: These bring in that apple pie flavor!
Apple smoothie

It’s great naturally sweet, or add a bit of maple syrup

This apple smoothie tastes fantastic with no added sweetener: it’s perfectly sweet tart! However, the flavor can depend on the ripeness of the fruit and your personal tastes. Take a taste, and if you’d like it sweeter, add a bit of maple syrup or honey. This is a nice option if you’re looking for a sweet treat to take the place of a dessert.

Start with 1/2 tablespoon in the blender, and increase if you need more. You may want to stir it in instead of blend, because if you over-blend the texture can get too liquid.

Vegan variation

Want to make this apple smoothie vegan? Try our Green Apple Smoothie recipe! It pairs green apple and cashews to make a beautifully sweet tart vegan smoothie. The cashews add plant-based protein to help it stay satiating and keep you full.

Apple smoothie

More flavor variations!

This apple smoothie tastes amazing as is. But if you’d like it mix it up even more, we’ve got answers! Here are some ideas for fun variations on the theme:

  • Ginger: Add 1/2 teaspoon grated ginger to the mix for a spicy brightness.
  • Spices: Add 1/8 teaspoon allspice or nutmeg. Even better, replace the cinnamon with equal parts Pumpkin Pie Spice or Chai Spices.
  • Oats: Add whole grains by throwing in 1/2 cup rolled oats.
  • Pecans, cashews or almonds: Throw in 1/4 cup nuts to add a nutty undertone and even more plant-based protein.
  • Nut butter: Or add 1 to 2 tablespoons almond butter, peanut butter or cashew butter.
Apple smoothie

Apples nutrition

Apples are very good for you and full of nutrients! Here’s a little breakdown on some of the top benefits (Source: Healthline).

  • Apples are a good source of vitamin C: 1 apple contains 14% of your daily needs
  • They are full of fiber and water: 1 apple has 4 grams fiber or about 15% of your daily needs
  • Apples contain pectin, a type of fiber that acts as a prebiotic and helps with gut health
  • Most of the nutrients in apples are in the skin, so you should eat the skin as much as possible. That’s why we included the skin in this apple smoothie.

This apple smoothie is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, see the variation above.

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Apple smoothie

Cinnamon Apple Smoothie


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 small smoothies
  • Diet: Vegetarian

Description

This cinnamon-spiced apple smoothie is creamy and irresistibly tasty! It’s full of natural sweetness and packed with protein.


Ingredients

  • 2 cups fresh apple chunks (skin on, about 1 large or 2 small apples)
  • 1 ripe banana (room temperature)
  • 1/2 cup Greek yogurt
  • 1/4 cup milk (or almond milk or oat milk)
  • 8 ice cubes
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Optional: 1/2 tablespoon maple syrup or honey (we liked ours without sweetener)

Instructions

  1. Chop the apple. Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy and frothy, stopping and scraping down the sides as necessary. If desired, garnish with an apple slice. Serve immediately or store in a covered jar in the refrigerator for 1 day.

  • Category: Drink
  • Method: Blended
  • Cuisine: Smoothies

Keywords: Apple smoothie

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Chipotle Burgers

Chipotle Burgers are served on a toasty bun and topped with avocado, Pepper Jack cheese, and a special chipotle sauce. Guaranteed to be everyone’s new favorite grilled burger. Chipotle Burgers take your regular hamburgers and add adobo sauce and chipot…

Chipotle Burgers are served on a toasty bun and topped with avocado, Pepper Jack cheese, and a special chipotle sauce. Guaranteed to be everyone’s new favorite grilled burger. Chipotle Burgers take your regular hamburgers and add adobo sauce and chipotle peppers for an incredible, smoky flavor that’s made even better by some time on the…

The post Chipotle Burgers appeared first on Two Peas & Their Pod.

Apple Cinnamon Pancakes

These cozy-spiced apple cinnamon pancakes are a healthy way to start the day! They’re deliciously wholesome, made with oats and maple syrup. Here’s a recipe for cozy mornings that’s got a secret…it’s a healthy breakfast idea, too. Meet these Apple Cinnamon Pancakes! They’re fluffy, cinnamon-spiced, and guess what? They’re made of 100% oats, no flour! Using oats lends a warm, homey flavor and makes them more filling and nutrient-dense than the traditional pancake.This type of oatmeal pancake is our favorite…so we were thrilled to see this recipe in our friend Erin’s new cookbook, The Well Plated Cookbook! From the first bite, you’ll be sold. (We were!) Keep reading for the preview recipe and more about this beautiful cookbook. Ingredients in these apple cinnamon pancakes Yes, you heard right. There’s no flour in these apple pancakes: just wholesome, hearty rolled oats. How is this possible? Whiz the batter in a blender: it breaks down the oats into a flour-like texture. You’ll be amazed at how fluffy these come out with no flour. You get all the nutrients of eating a bowl of oatmeal, not a stack of flapjacks! Here are some notes on the main ingredients in Erin’s apple cinnamon pancakes: […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These cozy-spiced apple cinnamon pancakes are a healthy way to start the day! They’re deliciously wholesome, made with oats and maple syrup.

Apple cinnamon pancakes

Here’s a recipe for cozy mornings that’s got a secret…it’s a healthy breakfast idea, too. Meet these Apple Cinnamon Pancakes! They’re fluffy, cinnamon-spiced, and guess what? They’re made of 100% oats, no flour! Using oats lends a warm, homey flavor and makes them more filling and nutrient-dense than the traditional pancake.This type of oatmeal pancake is our favorite…so we were thrilled to see this recipe in our friend Erin’s new cookbook, The Well Plated Cookbook! From the first bite, you’ll be sold. (We were!) Keep reading for the preview recipe and more about this beautiful cookbook.

Ingredients in these apple cinnamon pancakes

Yes, you heard right. There’s no flour in these apple pancakes: just wholesome, hearty rolled oats. How is this possible? Whiz the batter in a blender: it breaks down the oats into a flour-like texture. You’ll be amazed at how fluffy these come out with no flour. You get all the nutrients of eating a bowl of oatmeal, not a stack of flapjacks! Here are some notes on the main ingredients in Erin’s apple cinnamon pancakes:

  • Old-fashioned oats: Look for rolled oats or old-fashioned oats. Do not substitute steel cut! Steel cut oats have a hard texture like rice and do not work here.
  • Greek yogurt: Brings a rich and moist texture to these pancakes.
  • Apple: You can use any variety, but Erin recommends crisp-tart like Honeycrisp or Fuji.
  • Maple syrup: Make sure it is pure maple syrup!
  • Butter, milk, and eggs
  • Cinnamon
  • Vanilla, baking powder, and salt
Well Plated Cookbook

Blend ’em right up!

These apple cinnamon pancakes use rolled oats only, so the trick is: the blender! We have a few blender muffins and blender pancakes recipes that we can’t get enough of. So we were thrilled to see Erin use this technique in her recipe. Here are a few notes on blending the batter:

  • A high quality or high speed blender makes quick work. We have a high speed blender, and these took just a few second to blend into a smooth batter.
  • Other blenders can take a few minutes. If you’ve got a less powerful blender, it may take a few minutes of stopping and scraping down the bowl with a spatula. Just keep blending until a smooth batter forms!

Trick to cooking apple cinnamon pancakes: low and slow

Pancakes might sound like something you can do in your sleep. But we actually get a lot of questions about cooking them! The biggest mistake people make: cooking them on too high heat. They’ll turn out dark on the outside and uncooked on the inside. Here’s how to cook these apple cinnamon pancakes to perfection:

  • Low and slow is the key! Use medium low heat so the pancake cooks through evenly. We cannot say this enough!
  • Adjust the heat while cooking. It’s easy to get a perfect first batch of apple pancakes, then burn the second batch because the skillet is already blazing hot. Stay vigilant! We always turn down the heat after the first batch to make sure the next batch doesn’t burn.
Apple cinnamon pancakes

Pancake topping ideas

Once you’ve got a towering stack of apple cinnamon pancakes, it’s all about the toppings! Here are a few notes about what Erin suggests and what we personally enjoy:

  • Peanut butter or almond butter: Adding plant-based protein helps to make them even more filling! Our biggest pet peeve about standard pancakes is that they leave us hungry hours later. Combining oatmeal pancakes with nut butter makes a seriously filling breakfast.
  • Fresh apples or sauteed apples: We used fresh apples to top and loved the crisp pop of flavor and texture. In Erin’s cookbook, she also has a great recipe for sauteed apples to use as a topping.
  • Chopped pecans or walnuts: Chopped nuts add even more plant-based protein and a nice crunch.
  • Greek yogurt: Swirl Greek yogurt with a little maple syrup as healthy topping, or use it plain. Another idea is the Greek yogurt “cream cheese” topping from our Carrot Cake Pancakes.
Apple cinnamon pancakes

About the book: The Well Plated Cookbook

This apple cinnamon pancakes recipe is from our friend Erin Clarke’s book, The Well Plated Cookbook. WOW, is this book a stunner. We could not recommend it more: not just because we are lucky enough to know Erin personally. This book is everything we love about her food: fresh, healthy recipes that taste incredible and are full of wholesome ingredients. Every page you turn to, you’ll immediately want to make the recipe.

Of special note: the recipes are very easy to follow so that they come out perfectly every time. Alex and I are obsessed with well-tested and well-written recipes, and we think Erin’s are top notch. You’ll feel comfortable cooking with the book because there’s no guesswork! It’s got recipes for eaters of all kinds (meat and seafood), but as mostly vegetarians we found there were plenty of options. Her cookbook is one of our favorites this year. Congratulations, Erin on a fabulous book!

This apple cinnamon pancakes recipe is…

Vegetarian and gluten-free.

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Apple cinnamon pancakes

Apple Cinnamon Pancakes


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 4-inch pancakes
  • Diet: Vegetarian

Description

These cozy-spiced apple cinnamon pancakes are a healthy way to start the day! They’re deliciously wholesome, made with oats and maple syrup.


Ingredients

  • 2 tablespoons unsalted butter
  • 3/4 cup plain Greek yogurt
  • 1/2 cup milk
  • 1 3/4 cups old-fashioned oats
  • 2 large eggs
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup shredded crisp-tart apple, such as Honeycrisp or Fuji (1 large or 2 small)
  • For serving: pure maple syrup, chopped pecans, peanut butter or almond butter, sauteed apples

Instructions

  1. If you’d like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees Fahrenheit.
  2. In a small microwave-safe bowl, microwave the butter for 15 seconds. Continue to microwave in 15-second bursts, just until melted. Set aside and let cool to room temperature.
  3. Place the Greek yogurt, milk, oats, eggs, maple syrup, vanilla, cinnamon, baking powder, salt, and melted, cooled butter in a blender. Blend until the batter is very smooth, stopping to scrape down the sides of your blender a few times. Depending on your blender, this will take a few minutes. Continue blending until you don’t see any remaining bits of oats, and the batter is creamy.
  4. Stop the blender. Peel and grate the apple, then stir it into the blender. Do not blend again.
  5. Heat a large nonstick skillet or griddle over medium-low heat. Unless the manufacturer of your pan directs otherwise, lightly coat the surface of the pan with nonstick spray (some nonstick pans and griddles may not need it).
  6. Once the skillet is heated, drop the batter by 1/4 cupfuls onto the pan and, with the flat bottom of your measuring cup or the back of a spoon, spread the pancakes to be 1/2 inch thick. Let cook slowly for 3 to 4 minutes on the first side, until the edges look dry and small bubbles appear on top. Gently flip (the underside should be golden) and continue cooking on the other side for 1 to 2 additional minutes, until golden. Adjust the heat as needed between batches. If you pancakes are turning golden before they are cooked through, reduce the heat of your skillet accordingly; if they don’t seem to be cooking through at all and you’ve gone a few minutes over the cook time, increase the temperature a little. Repeat with the remaining batter.
  7. Serve the pancakes immediately or place on a baking sheet and keep warm in the oven. Add your favorite toppings and enjoy.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Apple cinnamon pancakes, Apple pancakes

More oatmeal pancakes and muffins

We’ve got lots of recipes for oatmeal pancakes and muffins that use 100% oats to make a delightfully fluffy, gluten free muffin! Here are a few more recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Egg Salad Sandwich

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor. Everyone needs solid basic recipes for kitchen standards. And here’s one we think will become part of your repertoire: the perfect Egg Salad Sandwich! It’s the best kind of basic. This is a sandwich you can sink your teeth into, that tastes like an elevated version of what you’re used to. It’s fresh and healthy, not the mayo-laden kind you can find at the store. Another secret? It’s stuffed with fresh herbs, to give you a beautiful pop of flavor. The moment we tried the first bite, looked at each other and said, “Wow!” You’re going to want to try this: stat. Ingredients for the best egg salad sandwich There are lots of spins on ye old egg salad sandwich. Your grandma probably has her own family favorite recipe! This one is new and improved, with a few little tricks to modernize it and infuse the freshest of flavors. Over here we tinkered with this recipe quite a while to get it just right. The ingredients for an egg salad sandwich are: Eggs Greek yogurt […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.

Egg salad

Everyone needs solid basic recipes for kitchen standards. And here’s one we think will become part of your repertoire: the perfect Egg Salad Sandwich! It’s the best kind of basic. This is a sandwich you can sink your teeth into, that tastes like an elevated version of what you’re used to. It’s fresh and healthy, not the mayo-laden kind you can find at the store. Another secret? It’s stuffed with fresh herbs, to give you a beautiful pop of flavor. The moment we tried the first bite, looked at each other and said, “Wow!” You’re going to want to try this: stat.

Ingredients for the best egg salad sandwich

There are lots of spins on ye old egg salad sandwich. Your grandma probably has her own family favorite recipe! This one is new and improved, with a few little tricks to modernize it and infuse the freshest of flavors. Over here we tinkered with this recipe quite a while to get it just right. The ingredients for an egg salad sandwich are:

  • Eggs
  • Greek yogurt
  • Mayonnaise
  • Dijon mustard
  • Green onion
  • Fresh dill or basil

Here’s a little more about why this combo works…

Egg salad

Yogurt + mayo makes it light and fresh!

Here’s a trick we use in traditionally mayo-based recipes from the 1950’s to lighten them up. Instead of straight mayo, we use mayo and Greek yogurt! Here’s why it works:

  • Mayo lends a savory richness, but using all mayo can feel too heavy.
  • Greek yogurt cuts back the calories and keeps it light and healthy, while adding a tangy flavor and a creaminess.

This winning combination is the secret behind our Ultimate Tuna Salad Sandwich! It also works great in creamy dressings: try our Homemade Ranch Dressing or Caesar Dressing.

Egg salad

Fresh herbs are key

The other trick to the best egg salad sandwich is using fresh herbs! If you know us, you know our mantra: Fresh herbs are the best way to infuse flavor into your cooking without adding calories. Herbs bring the best nuance and pop of flavor! Here’s a bit about what herbs go well in egg salad:

  • Dill: Use fresh dill for a classic flavor. Dill is often used in egg salad and it brings a delicate herby flavor.
  • Basil: This is our favorite unique variation! Basil egg salad has the best fresh flavor with the peppery pop of bright green basil.
  • Chives: Chives are another natural pair with egg salad. Because this recipe also uses green onion, they’re not as necessary: but they also bring great flavor if you have them on hand.
Hard boiled eggs

Master method: how to hard boil eggs

This egg salad sandwich requires a kitchen mastery skill: how to hard boil eggs! This is a skill that we didn’t learn until later in life. So we know not everyone knows how to do it like the back of their hand! Here’s the method we used:

  • Bring water to a boil: Cover the eggs with 1 inch water in a saucepan and bring the water to a boil.
  • Turn off and stand for 15 minutes. Right when it comes to a boil, turn off the water and let the eggs sit in the water for 15 minutes.
  • Remove to a bowl of ice water and cool. Then immediately transfer the eggs to a bath of ice water. Wait until they’re cool enough to peel.

You can make up a large batch of hard boiled eggs and store them for 1 week refrigerated. It’s best to keep the eggs still in their shell, which keeps them the freshest. We’d suggest boiling them in advance and then making the egg salad right before you make it, because…

Egg salad sandwich

How long can you store egg salad?

Here’s the thing: egg salad tastes best when it’s made fresh. But you can store it: egg salad lasts for 3 to 5 days in the refrigerator. The flavors can dull after refrigeration, so when you serve leftovers, let it come to room temperature and take a taste. Add a pinch of salt and another squeeze of Dijon mustard to taste to revive the flavors.

Make an egg salad sandwich into a healthy meal!

This egg salad sandwich is clutch for a fast and easy dinner recipe or a healthy lunch! Especially if you boil up the eggs in advance, this sandwich comes together in a snap. How to make this into a healthy meal in a rush? Here are some of our favorite non-recipe sides that take no time at all:

Egg salad sandwich

What can I use instead of bread for egg salad?

There are lots of options instead of bread for egg salad! If you eat a gluten free diet or are just looking to mix things up, here are some options:

  • Lettuce wrap: Serve it rolled up into butter lettuce leaves.
  • Stuff in an avocado: A ripe avocado makes for an out-of the box serving vessel.
  • Crackers: Gluten free crackers work well for serving: use your favorite brand or homemade almond crackers.

Variations on egg salad sandwich

There are lots of variations on egg salad! Here are some of our favorites, including a vegan variation:

  • Easy Chickpea Salad Sandwich A fan favorite! This chickpea salad sandwich is a plant based way to get your egg salad fix.
  • Tuna Salad with Egg Combine egg salad with tuna salad in this ultra-filling, protein packed creamy sandwich.
  • Curry Egg Salad Add 1 teaspoon curry powder for a flavorful variation.

This egg salad sandwich recipe is…

Vegetarian. For gluten-free, use the gluten-free serving options listed above.

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Egg salad

Ultimate Egg Salad Sandwich


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches
  • Diet: Vegetarian

Description

This really is the best egg salad sandwich! The basic recipe is creamy, savory, and full of fresh herbs for an insane amount of flavor.


Ingredients

  • 8 eggs
  • 1 green onion
  • 2 tablespoons chopped fresh dill (or basil)
  • 1/4 cup Greek yogurt*
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 8 slices of bread
  • For the toppings: lettuce, red onion, tomato, etc

Instructions

  1. Hard boil the eggs, according to Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs.
  2. When the eggs are cooked and cooled, peel them and chop them roughly.
  3. Thinly slice the green onions. Chop the fresh dill or basil.
  4. In a bowl, stir together all ingredients. Taste and adjust seasonings as desired. (Tastes best freshly made. You can also refrigerate for up to 3 to 5 days; after refrigerating taste and add a little salt and/or mustard to refresh the flavors.)
  5. If desired, toast the bread. Place the egg salad on the bread and top with lettuce, red onion, and any other toppings desired.

  • Category: Main Dish
  • Method: Boiled
  • Cuisine: American

Keywords: Egg salad sandwich

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Lemon Blueberry Pancakes

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote. Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do! Ingredients for the best lemon blueberry pancakes This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes: All purpose flour: you can also use half and […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.

Lemon blueberry pancakes

Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). This recipe was inspired by a haul of blueberries we picked in Michigan, and it’s every bit as good as it looks. You can also use frozen berries if you don’t have a fresh stash. Here’s what to do!

Ingredients for the best lemon blueberry pancakes

This lemon blueberry pancakes recipe is based on our fluffy Greek yogurt pancakes. Because who needs buttermilk! We always have Greek yogurt in the refrigerator, so prefer using that to buttermilk. Greek yogurt pancakes get just as tangy and creamy! There’s enough lemon to peak through with a tangy citrus zing. Here’s what you’ll need for these pancakes:

  • All purpose flour: you can also use half and half all purpose and whole wheat flour: you may need a splash of extra milk
  • Baking powder, sugar and salt
  • Egg
  • Milk
  • Greek yogurt
  • Lemon juice and zest
  • Neutral oil like grapeseed, organic canola oil, or organic vegetable oil
  • Blueberries: fresh or frozen
Lemon blueberry pancakes

How to add berries to pancakes: the secret!

Here’s the biggest mistake people make with blueberry pancakes: they add the blueberries to the pancake batter. What’s wrong with that? Well, there’s a better way to add berries to pancakes. How should you add berries to pancakes?

  • Pour the batter onto the griddle, then place the blueberries on top of each pancake. Why?
  • This makes for even blueberry distribution! Place the berries in the batter itself and it makes lumpy pancakes and uneven distribution. You’ll thank us later.
Blueberry compote

Use fresh or frozen berries: you don’t even need to thaw

Got loads of fresh blueberries for these lemon blueberry pancakes? Perfect! Fresh berries are our favorite for adding to blueberry pancakes. But guess what? Frozen are just as good!

Here’s a question: do you need to thaw frozen blueberries for pancakes? Good news: no! There’s no need to thaw frozen berries because they defrost as part of the cooking process. Defrosting blueberries can be a messy business, and once they’re thawed they can make purple streaks in baked goods and pancakes. So just pop them in frozen: it works like a charm!

Variations on lemon blueberry pancakes

Want a vegan variation on these lemon blueberry pancakes recipe? Here’s what to do to make it plant-based:

  • Substitute almond milk for the milk AND Greek yogurt. Use 1 cup almond milk total, then add a few more splashes to get to a pourable consistency.
  • Use a flax egg for the egg. A flax egg is simply flax seed plus water, combined to form a gel that’s used in vegan baking. It acts as a binder just like a real egg.

Or, go to Vegan Blueberry Pancakes and add 2 tablespoons lemon juice and 2 teaspoons lemon zest.

How to make lemon blueberry pancakes

Topping ideas for lemon blueberry pancakes

These lemon blueberry pancakes are stunners! Of all of our pancake recipes, they’re one of our favorites because they’re so unique and fresh. Step them up by topping them with even more incredible flavors. Here are some of our favorite topping ideas:

  • Maple syrup: The easiest basic topping is maple syrup: and it’s oh so good.
  • Compote (highly recommended!): This Blueberry Compote we made to go especially with these pancakes! It’s lightly sweetened with maple syrup and full of berry flavor.
  • Sauce: Or try this Blueberry Sauce: it’s even sweeter and thicker!
  • Nut butter: Nut butter is great for pancakes because it makes a filling breakfast by adding a hit of plant-based protein. Try Almond Butter, Cashew Butter, Peanut Butter
  • Toasted nuts: These add a great crunch! Try Toasted Almonds, Toasted Pecans or Toasted Walnuts.
  • Whipped cream: If you like a decadent pancake, top with Homemade Whipped Cream.
  • Sweetened Greek yogurt: For a healthier spin, mix a little maple syrup with Greek yogurt for a creamy topping.
Lemon blueberry pancakes

This lemon blueberry pancakes recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the notes in the section above. For a gluten free pancake, go to Gluten Free Pancakes.

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Lemon blueberry pancakes

Easy Lemon Blueberry Pancakes


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 medium pancakes
  • Diet: Vegetarian

Description

These lemon blueberry pancakes are light and fluffy, with just the right citrus zing and sweet bursts of berries! Serve with blueberry compote.


Ingredients

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup full fat Greek yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons neutral oil (vegetable or grapeseed)
  • 1 cup blueberries, fresh or frozen
  • For serving: Blueberry Compote or maple syrup

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, lemon juice, lemon zest, and neutral oil.
  3. Stir the wet ingredients into the dry ingredients. If the batter is too thick, stir in another splash of milk (the consistency of each yogurt brand varies).
  4. Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles, then place blueberries into the top of each pancake. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
  5. Serve immediately with blueberry compote or maple syrup.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Lemon blueberry pancakes

More pancake recipes

Love pancakes? We’ve got lots of ideas for you! Here are some of our favorites:

  • Greek Yogurt Pancakes Light, fluffy, and full of flavor! No buttermilk needed.
  • Sour Cream Pancakes The perfect pancake: ultra fluffy, lightly tangy, and so delicious!
  • Blueberry Buttermilk Pancakes These are the easiest, fluffiest, tangiest, most tender blueberry buttermilk pancakes. You need them in your life—stat.
  • Banana Oatmeal Pancakes These deliciously pancakes are made in a blender using oats and bananas: no flour! They’re gluten-free and delicious.
  • Carrot Cake Pancakes Moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Raspberry Smoothie

Here’s how to make the perfect raspberry smoothie! It’s got the best sweet tart flavor, frosty texture, and vibrant color. Here’s one of the very best smoothie recipes out there…this perfect raspberry smoothie! This beautiful puree has it all: the best sweet tart flavor, creamy frosty texture, and stunning brilliant color. This one was an instant favorite in our house! It’s one of the most refreshing smoothies you’ll find. It doubles as a treat: like our creamy peach smoothie, it’s the perfect ending to a summer meal. Here’s how to make it: with a few variations! Ingredients in this raspberry smoothie Sure, you can throw raspberries in a blender with milk and ice. But want the perfect raspberry smoothie? Each one of these components are optimized to perfection. Here’s what you need: Frozen raspberries: For the best icy texture, we recommend using frozen raspberries. If you’ve got fresh berries from the farmers market, consider freezing them (this is also a great way to preserve them). Or, see our variation below with fresh berries. Banana: A banana amps up the sweetness and adds a beautiful creaminess. Greek yogurt: Yogurt adds creaminess and a bit of protein. (For plant-based, see below.) Water […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the perfect raspberry smoothie! It’s got the best sweet tart flavor, frosty texture, and vibrant color.

Raspberry smoothie

Here’s one of the very best smoothie recipes out there…this perfect raspberry smoothie! This beautiful puree has it all: the best sweet tart flavor, creamy frosty texture, and stunning brilliant color. This one was an instant favorite in our house! It’s one of the most refreshing smoothies you’ll find. It doubles as a treat: like our creamy peach smoothie, it’s the perfect ending to a summer meal. Here’s how to make it: with a few variations!

Ingredients in this raspberry smoothie

Sure, you can throw raspberries in a blender with milk and ice. But want the perfect raspberry smoothie? Each one of these components are optimized to perfection. Here’s what you need:

  • Frozen raspberries: For the best icy texture, we recommend using frozen raspberries. If you’ve got fresh berries from the farmers market, consider freezing them (this is also a great way to preserve them). Or, see our variation below with fresh berries.
  • Banana: A banana amps up the sweetness and adds a beautiful creaminess.
  • Greek yogurt: Yogurt adds creaminess and a bit of protein. (For plant-based, see below.)
  • Water and milk: Using part water helps to intensify the pink flavor.
  • Maple syrup or honey: Add a little sweetener for just the right pop.
  • Ice: Ice adds the final frothy texture.
Raspberry smoothie

Variations: vegan or fresh berries

Want a vegan smoothie? We’ve got a few variations on this recipe. This one uses fresh berries and a frozen banana, so you can use all the beauty of fresh berries. Here’s what to do to make a vegan version of this smoothie:

  • Option 1: Substitute 1/2 banana for the Greek yogurt, or use vegan yogurt.
  • Option 2: Use fresh berries! Blend together 2 cups fresh raspberries, 1 frozen banana, 1/2 cup oat milk, 1 tablespoon maple syrup, and 1 cup ice.

Add protein to this raspberry smoothie

Want to add even more protein to this raspberry smoothie? Here are a few ideas:

  • Use more Greek yogurt: Yogurt adds quite a bit of protein. Use 1/2 cup instead of 1/4 cup Greek yogurt. Note that the color will be lighter and less vibrant.
  • Add cashew butter or almond butter. A cashew flavor or almond flavor goes well with raspberries. Use about 1 tablespoon, 2 for a stronger flavor. This addition also dulls the flavor a bit.
Raspberry smoothie
The vegan variation with fresh berries

Flavor variations!

This raspberry smoothie tastes amazing as is. But if you’d like it mix it up even more, we’ve got answers! Here are some ideas for ways to make it even tastier:

  • Mint or basil. Add a few fresh mint or basil leaves for an herbaceous spin.
  • Coconut. Throw in a handful of coconut to the mix (or toasted coconut).
  • Ginger. Add 1/2 teaspoon grated ginger to the mix for a spicy brightness.
  • Mango or pineapple. Substitute 1 cup of the frozen raspberries for 1 cup frozen mango or pineapple. This will vary the color a bit as well.
Raspberry smoothie

Smoothie storage

Smoothies are best eaten immediately. But this raspberry smoothie can last for 1 day refrigerated, stored in a sealed container or a mason jar with the lid on. If it starts to separate, simply shake it up before drinking!

This raspberry smoothie recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Raspberry smoothie

Perfect Raspberry Smoothie


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 small smoothies
  • Diet: Vegetarian

Description

Here’s how to make the perfect raspberry smoothie! It’s got the best sweet tart flavor, frosty texture, and vibrant color. 


Ingredients

  • 2 cups frozen raspberries
  • 1 banana (room temperature)
  • 1/4 cup Greek yogurt*
  • 1/2 cup water
  • 1/2 cup milk (or almond milk or oat milk)
  • 1 tablespoon maple syrup or honey
  • 1/2 cup ice
  • For the garnish: Frozen raspberry, mint leaf

Instructions

  1. Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy, stopping and scraping down the sides as necessary. If desired, garnish with a frozen raspberry and mint leaf. Serve immediately or store in a covered jar in the refrigerator for 1 day.

Notes

*Vegan Variation with fresh berries: Blend 2 cups fresh raspberries, 1 frozen banana, 1/2 cup oat milk, 1 tablespoon maple syrup, and 1 cup ice.

  • Category: Drink
  • Method: Blended
  • Cuisine: American

Keywords: Raspberry smoothie

More smoothie recipes

Want more healthy smoothie recipes? There are so many to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Perfect Caesar Salad

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce. Some foods are classic for a reason. Like frosty vanilla bean ice cream or hot crispy French fries, this classic salad is basic but truly irresistible. Meet the perfect Caesar salad! Yes, you can buy a packaged storebought version with sub-par dressing and soggy croutons. But make all the components at home and it’s a knock out stunner. We’ve perfected all the elements so that you can make them at home. The savory, creamy dressing will instantly become a household favorite. And the crunchy garlicky croutons…well, you’ll be eating them off the baking sheet. How to make the best Caesar salad This homemade Caesar salad is absolutely magnificent. From the first bite, you’ll be singing its praises. (Promise.) Here are the ingredients to make an absolutely perfect version of this classic: Homemade croutons: Don’t even think about purchasing a box! Tear the bread into uneven pieces to make fluffy, crunchy orbs. Best Caesar dressing: Our recipe is so good, you won’t want to buy it again. Romaine hearts: We like the romaine hearts, the sweet and crunchy portion of […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce.

Caesar salad

Some foods are classic for a reason. Like frosty vanilla bean ice cream or hot crispy French fries, this classic salad is basic but truly irresistible. Meet the perfect Caesar salad! Yes, you can buy a packaged storebought version with sub-par dressing and soggy croutons. But make all the components at home and it’s a knock out stunner. We’ve perfected all the elements so that you can make them at home. The savory, creamy dressing will instantly become a household favorite. And the crunchy garlicky croutons…well, you’ll be eating them off the baking sheet.

How to make the best Caesar salad

This homemade Caesar salad is absolutely magnificent. From the first bite, you’ll be singing its praises. (Promise.) Here are the ingredients to make an absolutely perfect version of this classic:

  • Homemade croutons: Don’t even think about purchasing a box! Tear the bread into uneven pieces to make fluffy, crunchy orbs.
  • Best Caesar dressing: Our recipe is so good, you won’t want to buy it again.
  • Romaine hearts: We like the romaine hearts, the sweet and crunchy portion of a head of romaine. These are sold usually in packs of 3 in the grocery. You can also use a large head of romaine lettuce.
  • Parmesan cheese shavings: You need grated for the dressing, so grab yourself a block of the stuff.
Best Caesar salad

Tips for Caesar salad croutons

You’ll start with the croutons for this Caesar salad. All they need is 15 minutes in a hot oven! You can prep the rest of the salad while they bake. Here are our tips for the best homemade croutons:

  • Use great bread: The better the bread, the better the crouton! Use artisan bread, French bread or sourdough bread from the store, or leftover homemade bread.
  • Tear the bread into pieces: Tearing the bread into small pieces makes for crispier croutons with crevices that catch the dressing!
  • Add garlic powder. Our croutons recipe is for garlic croutons, which have the perfect savory flavor.
  • Bake until crispy (about 15 minutes). You’ll use a low temperature, 300 degrees, and bake until just crispy. The croutons crisp up after baking .
Best Caesar salad

The secrets to homemade Caesar dressing

This Caesar dressing recipe is our favorite that we’ve been making for years! It’s a healthy spin on the standard but it tastes just as good. It’s also easily made vegetarian. Here are a few notes on this Caesar dressing:

  • Greek yogurt gives it a healthy spin. Instead of going all mayo and oil, we’ve added a little Greek yogurt too. This keeps it creamy but cuts a few of the calories. We use this philosophy in our Ranch Dressing recipe too.
  • Use anchovy paste, or don’t: it’s optional! Traditional Caesar dressing gets its savory flavor from anchovies, so we’ve used it here. It adds a huge amount of flavor! But this dressing tastes just as good without it. Feel free to make a vegetarian Caesar dressing and it’s just as good.
  • There’s no raw egg. Standard Caesar dressing uses raw egg yolks (like a homemade mayo). But this recipe is so full of flavor, it doesn’t need it.
How to make Caesar salad

Make ahead instructions for Caesar salad

Once you’ve got your creamy dressing and crunchy croutons, all you need is romaine hearts and Parmesan cheese shavings to bring together that perfect Caesar salad. Want a few time savers for putting it together? Here’s how to make it ahead:

  • Make the dressing up to 1 week in advance. Make it and refrigerate up to 1 week: the flavor tastes just as good!
  • Make the croutons 2 days in advance. Make the croutons and let them cool completely. Then store in a sealed container for up to 2 days. The flavor gets gradually staler over time, so the closer to fresh they are, the better.

Variations: make it a main dish!

If you take all this time to make Caesar salad…why not turn it into a main dish meal? If you serve it topped with protein, it makes about 4 servings. Here are a few ideas:

Caesar salad

More variations: grilled, kale, and more

Here are a few more variations on Caesar salad that put a fun spin on this classic salad:

This Caesar salad recipe is…

Vegetarian without anchovy paste. For gluten free, use gluten-free bread for the croutons.

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Caesar salad

Perfect Caesar Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Diet: Vegetarian

Description

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce.


Ingredients

For the Caesar dressing (makes 1 cup)

  • 1 medium clove garlic
  • 1/4 cup Parmesan cheese, finely grated
  • 2 tablespoons lemon juice (1/2 lemon)
  • 1/4 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon anchovy paste (optional)
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For the Caesar salad

  • 1 recipe Homemade Croutons
  • 3 romaine hearts* (or 1 large head romaine)
  • 1/2 cup Parmesan cheese shavings

Instructions

  1. For the croutons: Make the Homemade Croutons, but tear the bread into pieces instead of slicing it into cubes.
  2. For the dressing: While the croutons bake, make the dressing. Grate the garlic, or finely mince it. Grate the Parmesan cheese as finely as possible (it’s helpful to use a microplane or the fine holes on a grater). Juice the lemon. Whisk together all the ingredients in a bowl. Store refrigerated (keeps at least 1 week).
  3. For the salad: Tear the romaine leaves into pieces (or chop them). Top each salad with Parmesan cheese shavings, croutons, and dressing.

Notes

*Romaine hearts are easy to find packaged separately in the produce aisle.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Caesar salad

More great salad recipes

We love salads! If you do too, here are a few more great salad recipes to try:

  • Broccoli Salad Crunchy and savory sweet, it stars broccoli, raisins, and a flavor-popping dressing.
  • Perfect Italian Salad Crisp veggies, crunchy croutons, tangy pepperoncini, and a punchy homemade dressing.
  • Antipasto Salad Hearty and full of zingy flavor, with lots of crunchy veggies, olives, artichokes, cheese, and Italian herbs.
  • Classic Corn Salad Fresh and full of tangy flavor, with bursts of bright tomato and basil!
  • Caprese Salad Pair perfectly ripe, juicy tomatoes with fresh mozzarella and peppery basil.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Greek Yogurt Coffee Cake

This old-fashioned cinnamon swirl coffee cake is made with Greek yogurt instead of sour cream for a lightened-up twist, and topped with a crackly layer of cinnamon sugar and chopped pecans. There are few things as satisfying as a perfect coffee cake, and this one is no exception: with Greek yogurt for moistness, and cinnamon, […]

This old-fashioned cinnamon swirl coffee cake is made with Greek yogurt instead of sour cream for a lightened-up twist, and topped with a crackly layer of cinnamon sugar and chopped pecans.

There are few things as satisfying as a perfect coffee cake, and this one is no exception: with Greek yogurt for moistness, and cinnamon, sugar and pecans swirled in and sprinkled on top.

Lifting a slice of Greek Yogurt Coffee Cake showing the texture inside

I just realized that 3 out of the the last 4 recipes I’ve posted have been for breakfast bready things. Sourdough muffins and boozy banana bread and now, this Greek yogurt coffee cake.

And actually, with strawberries and matcha and eggs you could probably justify eating this tart for breakfast too (I knew I liked you).

I have no idea why I’ve been craving breakfast bakes rather than my usual chocolate-heavy dessert recipes, but I’m just going to roll with it (though I do have a cookie recipe or two up my sleeve, so you have that to look forward to, too).

Greek Yogurt Coffee Cake on a ceramic plate with coffee cups and sugar cubes in the background.

This recipe is based on my grandmother’s sour cream coffee cake, of which I’ve made both apple and chocolate chip variations.

The recipe itself is virtually identical, just made with Greek yogurt instead of sour cream (I also scaled down the recipe, a half-sized version essentially, since I feel like a lot of us are making smaller batches of things these days since excess baked goods aren’t quite as easy to share).

While sour cream and Greek yogurt are usually interchangeable in most situations, the lower fat content in the yogurt makes this version not quite as rich and ever so slightly drier (fat being one of the elements that keeps cakes moist), although I feel like you’d really only be able to tell this subtle difference if you tasted two versions side by side.

I do recommend using whole milk Greek yogurt, as the higher protein content in lower fat versions may make for a tougher, less tender texture (also be sure you buy plain yogurt, flavored ones would just be… weird).

(more…)

Carrot Cake Pancakes

These carrot cake pancakes are moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top. Looking for tasty pancakes that won’t leave you with a sugar crash? Try these Carrot Cake Pancakes! Most carrot cake pancakes make you feel like you just ate dessert. But these are perfect: sweet enough with a healthy spin! They’re lightly sweetened with maple syrup, tender and moist from the carrots, and perfectly spiced with cinnamon, ginger and nutmeg. Even better, top them with maple Greek yogurt and the sweet tang is magic. It’s like eating a piece of carrot cake…that’s suitable for breakfast. What’s in these carrot cake pancakes? These carrot cake pancakes are full of ingredients that were already in Alex and my pantry and fridge: we didn’t have to make a special trip to make them! We hope the same will be true for you, assuming you stock carrots, Greek yogurt, and maple syrup like we do. This recipe is a spin on our Greek Yogurt Pancakes recipe: the perfect spring breakfast or Easter brunch (we created these for our son Larson for Easter!). Here’s what you’ll need: Flour: you can use […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These carrot cake pancakes are moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.

Carrot cake pancakes

Looking for tasty pancakes that won’t leave you with a sugar crash? Try these Carrot Cake Pancakes! Most carrot cake pancakes make you feel like you just ate dessert. But these are perfect: sweet enough with a healthy spin! They’re lightly sweetened with maple syrup, tender and moist from the carrots, and perfectly spiced with cinnamon, ginger and nutmeg. Even better, top them with maple Greek yogurt and the sweet tang is magic. It’s like eating a piece of carrot cake…that’s suitable for breakfast.

What’s in these carrot cake pancakes?

These carrot cake pancakes are full of ingredients that were already in Alex and my pantry and fridge: we didn’t have to make a special trip to make them! We hope the same will be true for you, assuming you stock carrots, Greek yogurt, and maple syrup like we do. This recipe is a spin on our Greek Yogurt Pancakes recipe: the perfect spring breakfast or Easter brunch (we created these for our son Larson for Easter!). Here’s what you’ll need:

  • Flour: you can use 100% all purpose, or a mix of all purpose and whole wheat or oat flour
  • Spices: you’ll use cinnamon, ginger, and nutmeg for that carrot cake vibe
  • Greek yogurt: we like using yogurt in our pancakes to make them perfectly moist
  • Maple syrup: for a subtle sweetness: no refined sugar!
  • Milk, egg, baking powder, and oil: to round out the standard pancake ingredients
  • Carrots: finely grated with a shredder — this is what takes the most time!
Carrot cake pancakes

Maple Greek yogurt: a healthy spin on cream cheese frosting!

The maple Greek yogurt topping is what puts these carrot cake pancakes over the top! Alex and I don’t usually buy cream cheese, and it can make a rich-tasting topping. For a healthy spin, we used Greek yogurt to create a sort of cream cheese frosting! The tang of the yogurt is exactly what you need to accessorize the spice of the pancakes. Here’s what you’ll do:

  • Let the Greek yogurt sit in a strainer to thicken while you make the pancakes. This gets it to more of a cream cheese consistency. You can skip this step if you’d like, but the topping will be a little more runny, because you’ll be adding…
  • Add maple syrup & vanilla. Once the Greek yogurt is thickened a little, add the maple syrup and vanilla. Taste, and you’ve got instant healthy cream cheese “frosting”!

Flour types to use in carrot cake pancakes

Alex and I love pancakes that are a little heartier than the typical all purpose flour pancake. We like to use a 50/50 ratio of all purpose flour with oat flour or whole wheat flour (like our sour cream pancakes). The oat flour in particular makes it heartier and more filling than a traditional pancake would be. It also gives you the nutrients of oats, like fiber and vitamins. (Want a 100% oat pancake? Head to Banana Oatmeal Pancakes.)

Either way, the mix of flours also adds complexity in flavor and helps the texture a bit. But if all you have is all purpose flour, that’s ok too! It’s a customizable recipe and works with what you have on hand.

Carrot cake pancakes

How to make oat flour

Did you know you can make your own oat flour? If you’ve got rolled oats, you can make oat flour at home! Simply whiz rolled oats in a blender or food processor until they are ground as fine as possible, taking on the consistency of flour. Alex and I do this all the time. Go to our Oat Flour Recipes for more.

More carrot cake recipes!

Are you a carrot cake flavor fan? Here are a few more recipes that play on the magic of carrot cake:

Carrot cake pancakes

This carrot cake pancakes recipe is…

Vegetarian. For gluten-free, use 50% oat flour and 50% 1-for-1 gluten-free flour. For vegan, use a flax egg and a non-dairy milk.

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Carrot cake pancakes

Carrot Cake Pancakes


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 9 to 12 medium to large pancakes
  • Diet: Vegetarian

Description

These carrot cake pancakes are moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.


Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat or oat flour (or more all purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup full fat Greek yogurt
  • 1 tablespoon maple syrup
  • 2 tablespoons neutral oil
  • 1 1/4 cups finely shredded carrots (about 5 large carrots)
  • Maple yogurt topping*: 1 cup Greek yogurt, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract

Instructions

  1. Optional: If making the maple yogurt topping: place 1 cup Greek yogurt in a fine mesh strainer over a bowl and let it drain while making the pancakes (this makes it thicker, getting it to a cream cheese consistency).
  2. In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder, cinnamon, ginger, nutmeg and kosher salt.
  3. In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, maple syrup, and oil. Then whisk in the grated carrot.
  4. Add the dry ingredients and stir until combined. If the batter is too thick, stir in a small splash of milk (the consistency of each yogurt brand varies).
  5. Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. If the batter has gotten thicker after sitting, add a splash of milk (don’t add too much or the pancakes will get too flat). Use a 1/4 cup measuring cup to pour the batter into small circles and use the bottom to flatten out the shape if necessary (the carrots can make it harder to spread). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
  6. If making the maple yogurt topping, mix together the thickened Greek yogurt, maple syrup and vanilla extract. Serve the pancakes topped with maple yogurt and a drizzle of maple syrup. (If you’d like, add chopped pecans.)


Notes

*The maple yogurt topping is reminiscent of cream cheese toppings but a little less rich. The tang with the carrot cake pancake is totally worth making!

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Carrot Cake Pancakes

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes