Ultra-Fluffy Blueberry Yogurt Pancakes (Clean)

I’m in a bit of a dilemma.

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By the time I post this, my mock exams will probably be over, but right now, they haven’t happened yet and I don’t know what to expect. (Yep. Mocks ended today and I’m just posting this now.)

See, I had a week-long break recently, and I spent the whole time watching movies and sleeping because senioritis hit and I just couldn’t be bothered to do anything. Not to mention, I kept reminding myself that mock tests don’t matter, because they just count towards Semester 2 grades and nobody ever sees those. But now, just a night’s sleep away from my first exam, I’m starting to question that philosophy. I’m starting to wonder, what actually matters??

If you think of it in the perspective that everything contributes towards university, then wow – that changes things. When I was in middle school or when I just started high school, upperclassmen would always say “ah, don’t worry, none of that actually matters”. If I ever complained about how much homework I had, upperclassmen would always say, “that doesn’t matter, and that’s nothing in comparison to what’ll come later”. As we get older, we tend to play down the things that happened in the past. I think it’s because, once things are over, we realize how insignificant each thing was because we already know how it turned out.

Let me explain that. Say you have an essay due. It stresses you – of course it does. But once you find out what your grade was, and you did alright, it becomes something of the past. The grades go by and because nothing devastating or life-changing happened, it becomes relatively insignificant. What we don’t understand is that, for the people who are experiencing what we’ve already experienced, it’s all that matters.

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I think I’m starting to understand my thoughts now. I think my point is that all that matters, for anyone, is now. The simple concept of what is happening in the present, or in the recent past/near future. It all matters.

Okay, I’ve finished that thought. Now I’m going back to the concepts about how we learn. Technically speaking, mock exam grades don’t “matter” in terms of university applications, since those have already been sent. But, they do quite accurately predict how you’ll do on your final exams, and are also a good way to refresh what you’ve learned in the past two years of IB.

All those tests you take in middle school are “useless” and “pointless” in terms of college applications, but really, they’re not. The numbers themselves will never be seen, but grades are a representation of what you learn. Thus, if you don’t give a damn in middle school, your grades will tell you that you’re not learning, and you won’t do well in high school or university. If you do well in middle school, you will build the core skills you need to become a good learner and a good student. It all matters. Think about it. The kids who didn’t learn well in middle school usually don’t change much in high school, and the kids who worked hard continued to do so through all their years of education. It matters. It’s not all about grades and university applications and Ivy Leagues, it’s about learning. That’s it.

In conclusion, don’t look back at a younger kid who’s determined to do well and tell him/her that “it won’t matter”, because it does. That determination will grow with them and become a part of their personality, which is a wonderful thing. Each step of life has its significance, but it’s not always shown through numbers and letters and quantity – it just becomes a part of who we are. Everything matters.

Okay so none of that made any sense, but I’ll keep that there because I’ll probably enjoy rereading that when I’m like, 30 years old.

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Well, then. My mock exams are now over so all of that^ is now irrelevant. Now, it’s time to talk about these pancakes! *insert heart-eye emoji here*

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Okay, these pancakes are really special. They’re asiudhjnk ridiculously fluffy!!! I mean, if they weren’t super duper fluffy I wouldn’t have added the word “fluffy” to the title, right? So, I think my point has already been proven.

These pancakes are honestly just a dream. They’re full of that classic pancake flavor. You know the one I’m talking about – the sweet sweet scent of pancakes that just reminds you of fluffy little patties drenched in syrup. That’s the one.

The added yogurt makes them super moist without much oil, and the blueberries are just sweet little blobs of goodness that provide wonderful flavor and happiness 🙂

Because I didn’t manage to finish all of the pancakes in one sitting (despite my best efforts), I stored the leftovers in the fridge or freezer, and they were just as perfect when I heated them up in the microwave. They make the perfect 2-minute breakfasts. Just plop a few on a plate, microwave them, cover in honey and fruit and you’re good to go!

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Ultra-Fluffy Blueberry Yogurt Pancakes

Ingredients

  • 2 1/3 cups flour
  • 1 tablespoon coconut sugar (optional)*
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vanilla Greek yogurt
  • 1 cup almond milk
  • 4 tablespoons coconut oil, melted and cooled
  • 2 large eggs
  • 1 cup blueberries
  • Toppings of your choice (blueberries, honey, maple syrup, yogurt, banana…)

*If you want to eat the pancakes plain, then I’d recommend adding a little sweetener, but if you plan on eating them with maple syrup or honey, then it’s fine to omit as well

Method

  1. In a large bowl, mix together the flour, coconut sugar, baking powder, baking soda and salt.
  2. In another bowl, whisk together the yogurt, milk, oil and eggs.
  3. Add the wet ingredients into the dry ingredients and stir together until just combined
  4. Fold in the blueberries
  5. On Working in batches, scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
  6. Serve immediately with maple syrup.
  7. Lightly grease a skillet and heat over medium heat. Add in a 1/3 cup of batter and cook until bubbles appear and the bottom is golden brown. Flip over until cooked. Repeat with the rest of the batter.
  8. Serve with your desired toppings!
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Pumpkin Banana Spiced Pancakes with Pumpkin Fro-Yo (Clean)

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This one day during September, my inbox began filling up with pumpkin recipes from all the blogs that I follow, and that’s when I realised that I should probably get started on these pumpkin recipes, so today I’m giving you not one, but two pumpkin recipes!

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Here in Beijing, the temperatures are still in the high 20s, so part of this recipe is a Summer-Fall hybrid. Pumpkin Fro-Yo. All the flavours of Fall, but still keeping the temperature cool for Summer. If you’re not really up for cold food, don’t worry! The pancakes are hot and full of cozy spices, and of course, you can (should) top the whole stack off with a warm chocolate drizzle. Chocolate is great. It’s available year-round and it makes everything better.

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Also – did I mention that the frozen yogurt is only 4 ingredients? Yaaay!

Pancakes are my go-to breakfast these days. I like to make a large batch of them over the weekend and keep them in my fridge or freezer. They’re a perfect grab-and-go breakfast, which is essential now that swim training has started. Having breakfast ready everyday is the ultimate time-saver to maximise my much-needed sleep.

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Pumpkin Banana Spiced Pancakes with Pumpkin Fro-Yo 

Ingredients

For the pancakes:

  • 1 1/4 cups white whole wheat flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup soy milk
  • 1/2 teaspoon apple cider vinegar
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1 ripe banana, mashed
  • 1 tablespoon melted coconut oil

For the frozen yogurt:

  • 1 cup vanilla greek yogurt
  • 1 cup pumpkin puree
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin pie spice
  • Melted chocolate, optional but recommended
Method
  1. For the fro-yo, mix everything together in a large mixing bowl until completely combined
  2. *Churn the mixture in an ice cream maker until it is a smooth and has thickened. Store in freezer.
  3. For the pancakes, in a mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon
  4. In another bowl, whisk together the soy milk, vinegar, egg, pumpkin puree, banana, and melted coconut oil
  5. Pour the wet mixture into the dry mixture and fold until just combined
  6. Heat a pan over medium-high heat and scoop on 1/4-1/3 cup of batter
  7. Cook until bubbles appear and the sides start to dry before flipping. Cook another minute or so
  8. Repeat with the remaining batter.
  9. To assemble, stack the pancakes and top with a scoop of the fro-yo and a generous drizzle of melted chocolate. Enjoy!

*If you don’t have an ice cream maker, place the bowl in the freezer and stir the mixture every half hour until it reaches desired consistency

Red Velvet Beetroot Pancakes (Clean)

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A few weeks ago in mid-January, I was scrolling through Foodgawker as I always do, and I noticed that people had already started posting Valentine’s Day recipes, and I was pretty confused – it wasn’t even February yet! Well, now that it’s actually February, here’s a “Valentine’s Day”-inspired recipe, because you can’t go wrong with pink food on Valentine’s! Not to mention – gluten-free, sugar-free, and oil-free pink!

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Might I add that you don’t need to have a significant other or a Valentine to make these? Yeah, yeah, Valentine’s is usually about those you love romantically, but that doesn’t mean that love stops there. Make these to show your appreciation for your mother, your father, your brother, or even for yourself, because you should love yourself no matter what. There will always be times where you get down and feel like you aren’t worthy and capable of achieving the expectations that society throws at you, and your mind may automatically begin to close out all the things you love about yourself until you feel worthless. Times like that, take a break from the world and recall all the amazing things you’ve achieved in life and kind things you’ve done, no matter whether it was winning a race or taking the time to donate a little to a charity you support. All of those moments, added up, will be infinite. Thus, your love for yourself should be just that – infinite.

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With all that deep life talk aside, let’s just appreciate these pancakes.

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These pancakes are quite fluffy and the beetroot flavor isn’t evident at all (good for those who don’t like beetroot – if you do, I guess you could add in double the amount of beetroot and see how that goes…). If you have a heart-shaped cookie cutter or egg-shaper, that would just bring these to the next level and make them look so gorgeous. Plus, I wouldn’t omit the melted chocolate, because that just contributes so much to the appearance, flavor, and Valentine-feel. As for fruit, chocolate-dipped strawberries or raspberries would be beautiful as well if you’re short on cherries!

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Oh, and may I also add that these photos were taken nearly a year ago? Obviously, my photography and editing have come a long way, but this recipe is too good not to share. Plus, I’m quite happy with this gif:

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Red Velvet Beetroot Pancakes

Adapted from Dessert With Benefits

Makes 6-10, depending on size

Ingredients

  • 1/3 cup coconut flour
  • 1 tablespoon raw cacao powder
  • 2 teaspoons powdered stevia
  • 1 teaspoon baking powder
  • Pinch of salt
  • 3/4 cup beetroot purée*
  • 2 large eggs
  • 3/4 cup milk of choice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • Melted chocolate/fresh fruit, for serving (optional, but recommended)

*To make the beetroot purée, stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. Use leftovers for any of these recipes calling for beetroot purée.

Method

  1. In a small bowl, whisk together the coconut flour, cocoa powder, stevia, baking powder, and salt
  2. In a large mixing bowl, whisk together the beetroot purée and eggs, before whisking in the milk of choice, vanilla extract, and vinegar
  3. Heat a pancake pan or a relatively flat saucepan over medium heat. Spray with oil and spoon about 1/4-1/3 cup of mixture onto the pan, spreading them into circles. Cook until the edges are dry and the surface is slightly dry. The pancakes take longer to cook than regular pancakes, so about 3-5 minutes.
  4. Flip and cook for about a minute on the other side, before flipping out onto a plate. Continue to cook the batter until all of it is used up.
  5. Stack them up, top with melted chocolate and fresh fruit, and serve!

 

Coconut Flour Black Forest Pancakes (Clean)

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Despite their name, pancakes don’t actually taste like cake…right?

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WRONG.

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So so so so so wrong. This pancake stack tastes like cake. It tastes like a six-layer black forest cake, and it’s absolutely d-e-l-i-c-i-o-u-s.

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Oh, and did I mention that these pancakes are gluten free? And oil free? And super healthy? And there’s a vegan option too?

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The pancake stack has chocolate pancakes. I separated the egg white from the egg yolk, and whipped the egg white until it could hold stiff peaks, and it made a pretty huge difference. I watched the pancakes cook, and was fascinated at how many bubbles popped up. The more bubbles -> the fluffier the pancake. Essentially, you could substitute in a chia egg or flax egg, but if you’re not a vegan, I would recommend using the egg white method.

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The chocolate pancakes are layered with sweetened coconut cream. If you’re a pro at pancake stacking, I would recommend layering in pitted, halved cherries, or chopped cherries. I started too, but I knew that if I added cherries to every layer, the stack would probably topple over. If you’re like me, then just add the cherries on while you’re eating the stack, or make two smaller stacks.

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Told you they were fluffy.

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Notes: The recipe can be made vegan by using a chia or flax egg, though if you’re not a vegan, I would recommend following the recipe as it is. Also, if you can’t get coconut cream, just place a can of coconut milk in the fridge overnight and use the creamy, white part that separates from the watery part

Coconut Flour Black Forest Pancakes

Makes 6 pancakes, one stack (one large serving)

Ingredients:

Pancakes:

  • 1/2 cup coconut flour
  • 2 tbsp cacao powder
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tbsp honey (or other sweetener)
  • 1/2 cup milk of choice
  • 1 egg, separated

Coconut “frosting”

  • 1 can of coconut cream (mine was 146ml)
  • 2-4 tsp honey (or sweetener of choice), to taste
  • Cherries (approx 10)
  • Chocolate shavings (to garnish)

Method:

Pancakes

  1. In a medium sized bowl, combine the coconut flour, cacao powder, sea salt, and baking powder
  2. Stir in the honey, milk, and egg yolk (or flax/chia egg) until just combined
  3. In a separate bowl, whisk the egg white until stiff peaks form
  4. Gently fold the egg white into the mixture
  5. Heat a non-stick pan over medium-low heat
  6. Spoon about 2-3 tbsp of the pancake batter onto the pan and cook for 1-2 minutes, until the bottom is cooked
  7. Flip the pancake over and cook for an additional minute or so
  8. Transfer the pancake onto a plate and repeat steps 6-7 until you’ve cooked all the pancakes

Coconut “frosting”

  1. In a medium sized bowl, use a balloon whisk or a hand mixer to whisk the coconut cream with the honey until fully combined

To assemble:

  1. Place a pancake on a plate, and spoon a tablespoon or so of the coconut frosting over the pancake. Spread it out evenly
  2. Place another pancake on top of the frosting, and continue layering, finishing with the coconut cream
  3. Top with fresh cherries and chocolate shavings
  4. Serve!