pancakes Archives - Teri-Ann Carty

High Protein Pumpkin Walnut Pancakes

Teri-Ann Carty — Sun, 26 Oct 2025 08:00:43 +0000

Home » pancakes

High Protein Pumpkin Walnut Pancakes

Created by: Teri-Ann Carty

Looking for a cozy fall breakfast? These High Protein Pumpkin Pancakes are fluffy, warmly spiced, and naturally sweetened. No protein powder needed for this recipe; the protein content comes from a special ingredient that you won't expect! Perfect for a chilly weekend brunch or a make-ahead breakfast.

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High Protein Pumpkin Walnut Pancakes (No Protein Powder!)

Would fall be complete without pumpkin pancakes? In my opinion, that’s a big fat no, which is why I am so excited about this recipe! It’s the season for pumpkin spice and everything nice, and these High Protein Pumpkin Pancakes are delivering on all fronts. If you’ve been following me for long enough (or even just this month), you’ll know that I absolutely adore all things autumn. Chunky sweaters, pumpkin spice everything, and cozy, warm meals, breakfast included!

I’ve been eating a ton of savoury breakfasts lately, but there is absolutely nothing better than a fluffy stack of pancakes, and these are it. I’m so pleased, like absolutely giddy, to share these because they are the best pancakes I’ve ever made. If you have a good scroll through my breakfast recipes, you will see I have a thing for pancakes, but there has never been a time when I’ve loved them more than right now. These babies are high in protein, fluffy and have all the cozy pumpkin flavours you want in a stack. You need them in your life and can’t wait to read your comments after making them.

Did I mention that they are also refined sugar free? I added 1-2 tbsp of maple syrup to the batter, and honestly, you could omit it if you want to. Add a drizzle of maple on top and a sprinkle of my Cranberry Pumpkin Granola, and you’ve got yourself a breakfast fit for the gods! I have made these more times than I’d like to admit, but honestly, it was worth it to get the recipe exactly where I wanted it to be! Let’s get into them. By the way, if you’re wondering where these incredible plates came from, check out Melanie Lamers website!

Ingredients for Pumpkin Protein Pancakes

This simple recipe comes together with pantry staples and fresh, whole-food ingredients. Here’s what you’ll need:

Cottage cheese: Don’t skip this! It adds serious protein and moisture, making your pancakes rich and fluffy without overpowering flavour.
Eggs: Help bind everything together while adding extra protein and fluff.
Pumpkin purée: Use pure canned pumpkin, not pie filling. It adds moisture, natural sweetness, and a big dose of beta-carotene.
Maple syrup: Just a touch to sweeten the batter. You can add more on top after cooking if desired.
Pumpkin spice: A warm blend of cinnamon, ginger, nutmeg, and cloves that turns these into true pumpkin spice pancakes. Get my pumpkin blend here.
All-purpose flour: You can use regular or gluten-free AP flour here for structure and texture.
Baking powder: For lift! Helps your pancakes fluff up perfectly.
Salt: Just a little to enhance all the other flavours.
Milk: Thins out the batter just enough to keep it pourable.
Walnuts: Add crunch, heart-healthy fats, and an earthy balance to the pumpkin.
Butter: For greasing the pan and creating those beautiful golden edges.

How To Make Healthy Pumpkin Protein Pancakes

These pancakes are as easy as whisk, rest, and cook!

Whisk the Wet Ingredients

In a large bowl, whisk together the cottage cheese, pumpkin purée, eggs, maple syrup, and pumpkin spice until the mixture is smooth and creamy. This forms the base of your batter and helps create rich, fluffy pancakes.

Add the Dry Ingredients

Add the flour, baking powder, and salt to the wet mixture. Stir gently until the ingredients are almost combined, then pour in the milk and mix until smooth. Be careful not to overmix; this keeps the pancakes light and tender.

Fold, Rest, and Cook

Fold in the chopped walnuts and let the batter rest for 5–10 minutes to thicken. Heat a nonstick skillet over medium heat, melt a little butter, and ladle out the batter. Cook until golden on both sides, then serve warm with maple syrup, Greek yogurt, or a sprinkle of granola.

How to Keep Pancakes Warm

If you’re cooking in batches, keep your pancakes warm by placing them on a baking sheet in a 200°F oven while you finish cooking the rest.

What to Serve with Pumpkin Pancakes

These protein pumpkin pancakes are satisfying on their own, but they’re even better with a few simple toppings. A drizzle of maple syrup or honey for extra sweetness, or a sprinkle of granola or crushed nuts for texture. You can also top them with sautéed apples or banana slices for a fruity touch. They pair beautifully with a warm mug of chai or a spiced coffee for the ultimate cozy breakfast.

How to Freeze Pumpkin Protein Pancakes

Make a double batch; future you will thank you! Let the pancakes cool completely, then layer them with parchment paper and freeze in an airtight container or freezer bag. Reheat in a toaster, skillet, or microwave for an easy breakfast on the go.

Tips For Making Protein Pumpkin Pancakes

Rest your batter: Letting it sit for 5–10 minutes before cooking gives you fluffier pancakes.
Don’t overmix: Once the flour is in, stir just until combined to avoid dense cakes.
Grease the pan well: Use a touch of butter or coconut oil for crispy golden edges.
Use a nonstick skillet: This makes flipping easier and cleanup faster. (I love my Circulon pan for this!)

Why You’ll Love This High-Protein Pumpkin Pancake Recipe

There is so much to love about these delicious pancakes! They are high protein and packed with whole ingredients. You don’t need to add protein powder (which so many of you ask about), and they are totally on theme for the season. Making a double or triple batch to share with loved ones is also a breeze. Naturally sweetened, full of warm pumpkin spice, and incredibly fluffy! Each serving packs over 20 grams of protein, keeping you full and energized all morning long.

Protein Pancakes FAQs

What can you make with leftover pumpkin purée? Use it in muffins, oatmeal, smoothies, or try my Clumpy Pumpkin Granola, Pumpkin Bread, or Tahini Pumpkin Brownies!

Can I make these pumpkin pancakes in the blender? Yes! Blend all the ingredients except walnuts, then stir them in by hand. This makes cleanup even easier.

Can I make this a vegan pumpkin pancake recipe? I haven’t tested a vegan version yet, but you could try using a plant-based yogurt in place of cottage cheese and flax eggs instead of eggs. Let me know how it turns out!

Are these pancakes sweet? They’re mildly sweet from the pumpkin and maple syrup, but you can increase the sweetness by adding more syrup on top or serving with fruit.

Did you make these healthy pancakes?

Let me know how you liked these pancakes by leaving a rating and comment below! Try these other perfectly October breakfasts next:

Blender Protein Pancakes

Apple Cinnamon Fritter Pancakes

Buckwheat Oat Pancakes with Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

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High Protein Pumpkin Walnut Pancakes (no protein powder!)

Course Breakfast

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 624kcal

Author Teri-Ann Carty

Equipment

whisk, stove, nonstick pan

Ingredients

½ cup cottage cheese
2 eggs
½ cup pumpkin puree
1-2 tbsp maple syrup
1 tsp pumpkin spice
1 cup all purpose flour*
1 tbsp baking powder
½ tsp salt
½ cup milk
½ cup walnuts roughly chopped
butter for frying pancakes

US Customary - Metric

Instructions

To a large glass measuring cup or bowl, whisk together cottage cheese, pumpkin puree, eggs, maple syrup and pumpkin spice.
Add in dry ingredients, stir until almost fully combined.
Pour in milk and stir until smooth.
Add chopped walnuts and stir until just combined.
Let batter rest for 5-10 minutes.
Heat a nonstick skillet over medium high heat.
Add 1/2 tsp of butter to the hot pan.
Use a ladle to measure out pancakes. Don't overcrowd your pan.
Flip when you see bubbles start to appear. Cook until brown on both sides.
Serve with butter, granola and maple syrup.*

Notes

You can use all purpose gluten free flour for this recipe too!

You could skip the maple syrup at the end and serve these with high protein Greek yogurt instead.

Nutrition

The post High Protein Pumpkin Walnut Pancakes appeared first on Teri-Ann Carty.

Blender Protein Pancakes

Teri-Ann Carty — Wed, 27 Aug 2025 08:00:36 +0000

Home » pancakes

Blender Protein Pancakes

Created by: Teri-Ann Carty

Blender Protein Pancakes are here—and they might just be your new favourite breakfast. High in protein, easy to make, and endlessly customizable, they’re everything you want in a weekday pancake. Bonus: they’re blender-friendly for quick cleanup.

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Blender Protein Pancakes

It’s been a minute since I’ve made pancakes. I have been a pancake girly forever, but over the past few years, I have been trying to up the protein, and often, pancakes don’t make the cut; that is, until now! This brand new recipe combines protein from several different sources, and while none of these elements on their own are necessarily high in protein, once combined, they are!

I think we all know how cottage cheese has taken the internet by storm, and if you’ve spent any length of time on my site, you will see that I’ve got a few high protein cottage cheese recipes! I have been tinkering with this recipe to get the exact texture I wanted and have firmly nailed it. The best part of the recipe is that you make it in a blender and can pour straight into the pan, unless you prefer to use a ladle. These pancakes are easy, delicious and bound to become a repeat in your home if you love high protein recipes!

Ingredients for Blender Protein Pancakes

Here’s what you’ll need to whip up a batch of these fluffy protein pancakes:

Egg: Helps bind the batter together and adds structure, moisture, and protein to each pancake.
Soy Milk: A dairy-free alternative that adds moisture and plant-based protein while keeping the batter smooth and blendable.
Cottage Cheese: Adds creaminess and a boost of protein, making these pancakes fluffy and filling.
Tahini: A rich, nutty seed butter that contributes healthy fats and a subtle earthy flavor. Great for balancing the sweetness and adding depth.
Vanilla: Enhances the overall flavor of the pancakes and complements the warm notes of cinnamon and tahini.
All-Purpose Flour: Provides the base structure for the batter, giving the pancakes a tender, soft crumb.
Baking Powder: A leavening agent that helps the pancakes rise and stay light and fluffy.
Cinnamon: Adds a warm, cozy spice that makes the pancakes feel like a comforting breakfast treat.
Hemp Seeds: Rich in omega-3s and protein, these add a subtle nutty flavor and extra nutrients.
Botanica Healthy Protein Powder: Boosts the protein content without overpowering the taste—use code TERIANN15 for 15% off.
Salt: Balances the sweetness and enhances all the other flavors.
Butter (for cooking and topping): Adds richness and crisp edges to the pancakes when cooking, and a touch of indulgence when serving.

How to Make Blender Protein Pancakes

Blend the Wet Ingredients

Add the egg, milk, cottage cheese, tahini, and vanilla to your blender. Blend for about 30 seconds until smooth.

Add the Dry Ingredients

Add flour, baking powder, cinnamon, hemp seeds, protein powder, and salt to the blender. Blend just until combined, don’t overmix. Scrape down the sides of the blender if needed.

Cook the Pancakes

Let the batter rest while you heat a non-stick pan or skillet over medium heat. Add a small amount of butter to the pan and let it melt. Use a ladle or measuring cup to pour the batter into the pan (I usually fit three pancakes at a time). When bubbles start to form on the surface, flip and cook the other side until golden brown.

How to Keep Pancakes Warm

This is always the dilemma with pancakes when feeding a crowd! Keep pancakes warm by placing them on a baking sheet in a 200°F oven until you’re ready to serve. This helps maintain texture without drying them out.

Why You’ll Love These High Protein Pancakes

These are not your average pancakes. They’re thick, fluffy, and perfectly golden with crispy edges when cooked just right in a buttery pan. Every bite has that tender, satisfying chew that makes you pause and say, “Yes, I nailed breakfast.” The base is naturally high in protein, thanks to a powerhouse trio of cottage cheese, hemp seeds, and Botanica’s Protein Powder. That means you’ll stay full for hours, without any mid-morning crashes.

The best part? Everything comes together in a blender! There is minimal cleanup, and they are super easy to customize. Make them your own with any nut or seed butter (I’ve tried peanut butter, almond butter, and tahini, and loved every version).

Benefits of Protein for Breakfast

Starting your morning with a balanced meal rich in protein is a game-changer. Not only does it keep you full longer (bye-bye, 10 a.m. hanger), but it also helps stabilize your blood sugar and gives your brain and body the steady fuel it needs. When you eat high protein pancakes for breakfast, you’re not only enjoying something that feels like a treat, you’re also treating your body well and setting the tone for a better day.

Toppings for Protein Pancakes

Now let’s talk toppings because half the fun of pancakes is dressing them up. You can go fresh and bright with a handful of berries or banana slices, or keep it cozy with a dollop of Greek yogurt or your favourite plant-based alternative. If you want a little more protein, swirl on some nut butter (almond, peanut, cashew—you can’t go wrong) and finish with a sprinkle of chopped nuts or hemp seeds.

Can You Freeze Pancakes?

Yes! These pancakes freeze beautifully. Let them cool completely, then store in a single layer in an airtight container or freezer bag. You can reheat in a toaster, toaster oven, or microwave.

How to Store Leftover Protein Pancakes

Store leftover pancakes in an airtight container in the fridge for up to 4 days. To reheat, pop them in the toaster or warm them in a skillet over low heat.

The Best Protein Pancakes FAQs

Can I use another protein powder? Yes, any plant-based or whey protein powder should work. If using a different brand, make sure it’s not overly sweetened or flavoured.

How much protein do they contain? Each serving has approximately 12–15g of protein, not including the protein powder (this depends on what protein powder you use).

Can I make them gluten-free? Yes. Just swap the all-purpose flour for a 1:1 gluten-free baking flour.

Can I double the batch? Definitely! Just make sure your blender can handle the volume, or blend in two batches.

Can I make these protein pancakes in advance? Yes, they hold up well in the fridge and freezer for meal prep.

Are protein pancakes healthy? Absolutely, they’re high in protein, lower in sugar, and keep you full longer than traditional pancakes.

Can I skip the tahini? You can swap in another nut or seed butter like almond, peanut, or sunflower.

How do I make them fluffier? Don’t overblend the batter and make sure your baking powder is fresh!

Other High Protein Breakfast Recipes

Don’t forget to leave a rating and review below to let me know how you liked these pancakes! Try these recipes next:

High Protein Tortilla Quiche

High Protein Cottage Cheese Crepes

Blueberry Croissant Baked Protein Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Blender Protein Pancakes

Course Breakfast

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 232kcal

Author Teri-Ann Carty

Equipment

blender (or food processor)
stove
pans (I love my new Circulon!

Ingredients

1 egg
1 cup soy milk
½ cup cottage cheese I used 2%
½ cup tahini*
1 tsp vanilla
1 cup all purpose flour
1 tbsp baking powder
1 tbsp cinnamon
¼ cup hemp seeds
¼ cup Botanica Health Protein Powder
¼ tsp salt
butter for the pan and to top your pancakes

US Customary - Metric

Instructions

To a blender, add egg, milk, cottage cheese, tahini, and vanilla. Blend for 30 seconds or so.
Add dry ingredients and blend until just incorporated. Scrape down sides of blender if needed.
Let the batter rest while you heat your pan.
Add 1 tsp butter into the hot pan (non-stick spray also works). Let the butter melt before ladling pancake batter into the pan. I fit 3 pancakes in my pan.
Wait for bubbles to appear, then flip your pancakes and cook until golden brown on both sides.
Serve your pancakes with your favourite toppings!

Notes

I have used smooth and crunchy peanut butter for this recipe and loved it! Use any nut or seed butter you like!

Nutrition

The post Blender Protein Pancakes appeared first on Teri-Ann Carty.

Apple Cinnamon Fritter Pancakes

Teri-Ann Carty — Fri, 27 Sep 2024 08:00:44 +0000

Home » pancakes

Apple Cinnamon Fritter Pancakes

Created by: Teri-Ann Carty

These fluffy Apple Cinnamon Fritter Pancakes are ready in less than 20 minutes and will have you singing and dancing for days because they freeze well making them ideal for meal prep! I topped these off with a delicious homemade cinnamon butter that is hard to keep your hands off! They are gluten-free, easily made vegan and so very tasty, ideal for slow Sunday mornings or anytime you're craving fall-inspired pancakes.

This post may contain affiliate links

The Best Apple Cinnamon Fritter Pancakes

If you’re a fan of fluffy gluten-free apple pancakes, you’re in the right place! With apple season in full swing, I’ve created the easiest Apple Cinnamon Fritter Pancakes recipe packed with cozy spices and good feels. They have all the flavours of an apple fritter without all the fuss. These pancakes are perfect for a cozy weekend breakfast or meal prep for the week, and they pair beautifully with my homemade cinnamon butter. It’s so easy and comes together in a matter of minutes. This simple recipe will transform your pancakes, waffles, toast and hey, I’d even slather my sweet potatoes with it!

The homemade Cinnamon Butter will take your pancakes to the next level. Inspired by the butter genius Thomas Straker. He’s the guy that turns butter into all sorts of amazing things and while I have yet to see him do a cinnamon butter I am quite sure I could take a deeper dive. This version is simple, using just butter, honey, and cinnamon (no powdered sugar here!). It’s the perfect addition to your pancake stack, adding warmth and sweetness to every bite. The cinnamon butter comes together in a bowl with an electric hand mixer but feel free to double the batch and bust out your standing mixer or food processor. I use unsalted butter for this recipe and add salt to taste after. If you are using salted butter, make sure you taste it before adding more salt!

I love me a stack of pancakes. It’s most definitely a love language of mine. If you are in my close circle, I have made you pancakes. If not, you need to come over on a Sunday morning so I can rectify that. These pancakes were made several times before finding the right blend and ratios of flours. I love the IDEA of almond flour pancakes but the truth is I find them mushy. I’ll keep working on them because I KNOW I can nail it but until then THIS will be my ultimate pancake recipe. Gluten-free flour isn’t created equal across the board. Some gluten free flours have guar gum, and xanthan gum and some do not. I tried BOTH for this recipe and found that the Bobs 1:1 worked best. It already has xanthan gum in it so no need to add that. If you aren’t gf then please use your favourite all-purpose flour! If you have a fave gf flour, use that! All floors will create a slightly different texture.

Ingredients for Apple Cinnamon Fritter Pancakes

Buckwheat Flour: Despite its name, buckwheat is naturally gluten-free, making it a great alternative to traditional wheat flour. It’s also rich in fibre, antioxidants, and essential minerals like magnesium, adding a nutritional boost to the pancakes. Buckwheat flour has a denser texture, which pairs beautifully with the lightness of the apples and cinnamon, providing a hearty, wholesome bite.
Gluten-Free Flour Blend (Bob’s Red Mill): I used Bob’s Red Mill Gluten-Free Flour Blend for this recipe because it delivers consistent results, ensuring the pancakes are light and fluffy without any gluten. This flour blend is made from a mix of gluten-free grains, such as rice flour, potato starch, and sorghum flour, providing a good structure for the pancakes without compromising on texture.
Vanilla Extract: Vanilla extract plays an important role in elevating the flavour of the pancakes by adding a sweet, aromatic note. It balances the earthy flavours of the buckwheat flour and spices like cinnamon while complementing the sweetness of the apples. Even though it’s a small addition, vanilla brings warmth and richness to the recipe, making every bite more flavorful and satisfying.
Baking Powder: This ingredient is essential for creating fluffy pancakes. Baking powder causes the batter to rise, making the pancakes light and airy. Without it, your pancakes would turn out dense and flat. Make sure your baking powder is fresh for the best results, as it ensures the right amount of rise during cooking.
Cinnamon, Nutmeg, Ginger: This trio of spices gives the pancakes their cozy, warming fall vibes. Cinnamon offers a sweet, earthy depth, while nutmeg and ginger add a touch of warmth and spice. These spices are what make these pancakes feel like a hug on a chilly morning! You can adjust the levels of each spice to suit your taste, but together, they create the perfect balance.

Eggs: Eggs provide structure to the pancakes, helping them hold together and stay fluffy as they cook. If you’re making these pancakes vegan, you can substitute the eggs with flax eggs (1 tablespoon of ground flax mixed with 3 tablespoons of water for each egg).
Milk of Choice: Whether you choose almond, oat, or regular milk, this liquid helps bind the dry ingredients. You can even use coconut milk for a richer, creamier texture.
Coconut Sugar or Brown Sugar: Both of these sugars add a subtle sweetness to the batter, enhancing the flavour of the apples and spices without making the pancakes overly sweet. Coconut sugar has a caramel-like flavour and a lower glycemic index than refined sugar, making it a great choice for healthier baking. Brown sugar, on the other hand, adds more moisture and depth of flavour. You can omit sugar if you’re looking to make these pancakes only sweetened naturally.
Olive Oil: Olive oil keeps the pancakes tender and adds a subtle richness. It’s a healthier alternative to butter and adds healthy fats to the mix. You can swap it for coconut oil if you prefer a more tropical flavour, or use melted butter for a more traditional pancake texture.
Apple: These apple cinnamon fritter pancakes would not be complete without diced apple! The addition of apple brings a fresh, juicy burst of sweetness and texture to every bite. Choose a firm apple variety, like Honeycrisp or Granny Smith, for the best flavour and texture. The apples cook slightly as the pancakes cook, releasing their natural sugars into the batter.

Don’t Forget the Cinnamon Butter!

Soft Butter: If you’re making the homemade cinnamon butter you’ll want to ensure your butter is warmed and softened (not melted) so that you can mix it with the other ingredients.
Honey: Instead of powdered sugar, honey adds natural sweetness to the cinnamon butter. It blends seamlessly into the butter, creating a smooth and luscious spread that’s perfect for melting over warm pancakes.
Cinnamon: This spice is key to giving the butter that warm, cozy flavour that complements the apple cinnamon fritter pancakes perfectly. It’s sweet, slightly spicy, and aromatic—everything you want in a fall breakfast.
Sea Salt: A pinch of sea salt balances out the sweetness and enhances the flavour of the cinnamon butter. It adds just the right amount of contrast to make every bite more flavorful. You can skip the additional salt if you are using salted butter or want to keep things low in sodium.

How to Make Apple Cinnamon Fritter Pancakes

Prepare the Batter

Start by whisking together the dry ingredients; flours, ground flax, baking powder, and spices in a bowl. In a separate bowl, mash the banana, then whisk in eggs, milk, oil, sugar, and vanilla. Combine the dry ingredients with the wet ingredients and fold in the diced apple. Let the batter rest for 5 minutes.

Cook the Pancakes

Preheat your nonstick skillet over medium heat. Grease the skillet with nonstick spray, butter, or oil, and ladle out the batter. Cook over medium heat until golden brown on both sides, flipping halfway through. These pancakes will puff up nicely and develop a gorgeous golden colour.

Make the Cinnamon Butter

In a medium bowl, combine soft butter, honey, cinnamon, and sea salt. Use an electric hand mixer to beat the butter until it’s smooth and fluffy. Transfer to a small jar and store in the fridge until ready to use.

Serve

Top your pancakes with a generous spread of cinnamon butter and drizzle with maple syrup for the ultimate fall breakfast! Add fresh fruits, and a dollop of yogurt or granola on top if you’re looking to make a decadent stack of pancakes!

Tips for Making the Best Pancakes

Let the Batter Rest: Allowing the batter to sit for a few minutes ensures the baking powder activates, giving your pancakes that perfect fluffy texture.
Grease the Pan Well: Whether you use butter, oil, or nonstick spray, make sure your skillet is well-greased for easy flipping and golden-brown pancakes.
Use Fresh Spices: Fresh cinnamon, nutmeg, and ginger will give your pancakes the best flavour. If your spices have been sitting in the pantry for a while, consider replacing them for the best results.

Apple Cinnamon Pancakes FAQs

How do you keep pancakes warm? To keep pancakes warm while cooking multiple batches, place them on a sheet pan in a preheated oven at 200°F. This will ensure they stay warm without drying out.

How do you make mini pancakes? To make mini pancakes, simply use a smaller ladle or spoon to drop the batter into the pan. Adjust the cooking time, as smaller pancakes will cook faster.

Can you make this recipe vegan? Yes! To make these apple cinnamon fritter pancakes vegan, swap the eggs for flax eggs (1 tbsp ground flax mixed with 3 tbsp water per egg) and use plant-based milk and butter. The pancakes will still turn out fluffy and delicious!

Did you make these healthy apple pancakes? Leave a rating and review below to let me know how yours turned out!

Try These Pancakes You’ll Also Love:

Gingerbread Buckwheat Pancakes

Banana Cassava Oat Pancakes

Chai Apple Spiced Pancakes

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Apple Cinnamon Fritter Pancakes with Homemade Cinnamon Butter (Gluten-Free)

Course Breakfast

Cuisine Canadian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 763kcal

Author Teri-Ann Carty

Equipment

nonstick pan
large bowl
cutting board
measuring cups and spoons
spatula

Ingredients

Pancake Ingredients

1 cup light buckwheat flour
½ cup gluten-free flour blend
1 tbsp baking powder
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 egg
1¼-½ cup milk of choice
2 tbsp olive oil
1 tsp apple cider vinegar
1 tbsp coconut sugar
1 tsp vanilla
1 apple small dice

Cinnamon Butter Ingredients

½ cup soft butter
¼ cup honey
1 tsp cinnamon
Pinch sea salt

US Customary - Metric

Instructions

Whisk dry ingredients and set aside.
In a separate bowl whisk together egg, milk, olive oil, apple cider vinegar, sugar and vanilla until fully combined.
Add dry to wet and stir until just combined.
Add chopped apple and fold together until combined. Let the batter rest for 5 minutes.
Heat a nonstick pan over medium high heat. Use butter, oil or nonstick spray to lightly grease pan.
Use a ladle or ice cream scoop to measure out pancakes. Cook until brown on both sides.
Smear cinnamon butter onto pancakes and top with granola and maple syrup.
Add softened butter, honey, cinnamon and salt to a medium sized bowl. Use an electric hand mixer to whip the butter until light and fluffy. Transfer to a jar with a lid and place in the fridge until you are ready to use. Remove from the fridge before using to allow it to soften slightly.

Notes

If the cinnamon butter separates, do not be concerned. You can re-whip it using your hand mixer.

Nutrition

The post Apple Cinnamon Fritter Pancakes appeared first on Teri-Ann Carty.

Gingerbread Buckwheat Pancakes

Teri-Ann Carty — Fri, 02 Dec 2022 19:25:42 +0000

Home » pancakes

Gingerbread Buckwheat Pancakes

Created by: Teri-Ann Carty

Who said healthy and decadent couldn't land in the form of a pancake? Introducing my deliciously vegan and gluten free Gingerbread Buckwheat Pancakes!

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Good morning my fine feathered friends! I am writing to you on the eve of the first weekend of December. I hope you all survived your week and have some scheduled time for rest this weekend.

Decembers are BUSY to say the least but please do make time for you. Perhaps that comes in the form of yoga, a run/walk or maybe you enjoy cooking? Pancakes can be very meditative to make so maybe this will be your weekend stack?

This recipe can feed 3-4 or 2 VERY hungry people. I use a 1/4c ice cream scoop to measure out the batter for perfectly sized pancakes. The buckwheat in the batter makes these cakes denser and therefore more stick to your ribs. They also don’t have very much sugar, 1 DATE SYRUP only to help brown and crisp them up.

I have made several variations of these pancakes so how will you know which ones you will like best? My guess is you have to try them all! Just kidding, start with these ones as they are fluffy, and perfectly sweet and spiced. I added gingerbread spice as it’s the holidays after all!

Give them a go and as always, tag me if you make them!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

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Gingerbread Buckwheat Pancakes

Who doesn't love a gluten free pancake that's still fluffy, with whole ingredients and spiced to perfection! Ideal as the base layer to all the extra goodies that can go along with a pancake or deeply desirable on their own. These Vegan Gingerbread Buckwheat Pancakes are sure to be a favorite.

Course Breakfast

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 288kcal

Author Teri-Ann Carty

Equipment

nonstick skillet
stove

Ingredients

Dry Ingredients

1 cup buckwheat flour
½ cup gluten-free flour blend
1 tbsp baking powder
1 tsp gingerbread spice
½ tsp salt

Wet Ingredients

1½ cups non-dairy milk
2 tbsp olive oil
1 tbsp date syrup or maple syrup
1 flax egg (1 tbsp ground flax + 2 tbsp warm water)
1 tsp vanilla
1 tsp apple cider vinegar

US Customary - Metric

Instructions

Whisk dry ingredients together and set aside.
Whisk ground flax and water together and set aside.
In a large glass measuring cup add milk, vinegar, vanilla, syrup and oil. Whisk to combine and let it sit for 5 minutes.
Preheat a large nonstick skillet over medium-high heat. use coconut oil or nonstick spray to coat the pan. Turn on the oven to 200d and place a pan in the oven to store your pancakes until ready to serve.
Add wet to dry and combine thoroughly. If the mixture is too dry, add a splash of more milk or water.
Use an ice cream scoop to measure out batter. Coat the pan each time with coconut oil or spray to ensure a crispy exterior of the pancakes.
Drizzle with nut butter, maple syrup and add fruit, granola and hemp seeds.

Nutrition

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Fluffy Green Vegan Pancakes

Teri-Ann Carty — Sun, 13 Mar 2022 00:03:27 +0000

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Fluffy Green Vegan Pancakes

Created by: Teri-Ann Carty

What would St. Patrick's Day be if I didn't make Vegan Green Pancakes?! Try these dairy free, gluten free green pancakes asap!

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Perfect St. Patrick’s Day Pancakes!

St. Patrick’s Day is next week so I thought I would fire off a fail proof and FUN pancake recipe that would be perfect for the festivities. I have Irish roots but the only thing green I’ll be eating or drinking are these pancakes and a steaming vegan matcha latte. When I was drinking I never drank green beer and never saw the allure of standing in a ridiculous line up to get into a pub (even though I did, many, many times).

There are a lot of methods to turning your pancakes green; one being spinach. I will admit I have never tried spinach pancakes (I must rectify that) but they do look delicious! You could add matcha powder, green protein powder, chlorella powder, food colouring or my personal fave spirulina powder.

Spirulina is a green-blue algae that is known to have many powerful health benefits. It is high in antioxidants and has been known to reverse the aging process. I think we would have to eat a whole lot of it to see that happen but I am open to trying hahaha!

I sifted my dry ingredients to see if that would help me achieve light and fluffy pancakes. I am so pleased to announce, it DID!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Fluffy Green Vegan Pancakes

These fun nutritious Vegan Green Pancakes can be made any colour but GREEN is perfect for ST. PATTY'S DAY or Christmas!

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 101kcal

Author Teri-Ann Carty

Equipment

nonstick pan

Ingredients

Wet Ingredient

1 tbsp ground flax
3 tbsp warm water
1½ cups non-dairy milk
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp vanilla
1 tbsp spirulina

Dry Ingredients

1 cup gluten-free flour
½ cup sorghum flour
¼ cup buckwheat flour
1 tsp baking powder
1 tsp cinnamon
½ tsp fine salt

US Customary - Metric

Instructions

Preheat the oven to 250d and place a baking tray inside.
Prepare flax egg by whisking water and ground flax together. Set aside to gel.
In a large glass measuring cup mix milk and apple cider vinegar together. Allow it to sit for 5 minutes before adding vanilla, maple syrup and spirulina. Whisk mixture until spirulina is well mixed.
Add wet to dry and mix well. Set aside to rest while your pan or griddle heats up.
Spray or grease a non stick pan. Use an ice-cream scoop or ladle to measure out batter. Cook until bubbles start to appear. Flip and cook for 1-2 minutes more. Place cooked pancakes in a preheated oven until all pancakes are cooked.
Serve with maple syrup, fresh fruit and granola.

Nutrition

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Banana Cassava Oat Pancakes

Teri-Ann Carty — Mon, 01 Mar 2021 05:30:10 +0000

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Banana Cassava Oat Pancakes

Created by: Teri-Ann Carty

These vegan Banana Cassava Oat Pancakes scream Sunday morning. Enjoy these with fresh coffee and the birds chipping!

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It is the last day of February! We’ve had a few warm days (I KNOW winter is far from over) but I do have hope that Spring is around the corner! YAY SPRING

I have been on a bit of a Cassava kick lately and I love using this grain free flour. Cassava flour blends really well with other flours and is a reason why I return to it time after time. With that being said; some of you out there might be thinking “WHY does it have to be so damn pricey?” and I know – that’s why I use it sparingly.

I’ve been thinking of different recipes for pancakes lately which brings me to today’s post. I’ve now eaten these pancakes more times than I want to admit JUST to make sure that the recipe is ready your enjoyment.

Let’s make some pancakes shall we?

P.S. IF you feel like getting fancy you can use a waffle iron for these babies as well. Same delicious result but in a waffle shape! FUN!!

I stacked these ones with cacao chia pudding in between them and drizzled them with PEANUT BUTTER. SO GOOD!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Banana Cassava Oat Pancakes

A delightful twist on your regular Banana Pancakes

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 560kcal

Author Teri-Ann Carty

Equipment

stove

Ingredients

1 mashed banana (the riper the better)
1 cup oat milk (any non dairy milk works fine)
½ tsp vanilla
1 flax egg (1 tbsp ground flax+2 1/2 tbsp warm water)
2 tbsp oil
¼ tsp salt
1 cup cassava flour
½ cup oats (gluten free if needed)
1 tbsp baking powder

US Customary - Metric

Instructions

Preheat the oven to 220 degrees.
Whisk flax and water together, set aside to gel for 10 minutes.
Place banana, oil, vanilla and milk in a blender and pulse to combine.
In a separate bowl, whisk dry ingredients together.
Add wet ingredients to dry ingredients and fold in a flax egg.
Let the batter sit while preheating the pan.
Coat pan (non-stick works best) with coconut oil.
Use a ladle to measure out pancakes. Wait for bubbles to appear, then flip and cook for 1 -2 more minutes. They should brown nicely for you.
Place pancakes in a preheated oven until all the pancakes are cooked.
Serve with your fave toppings!

Nutrition

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Pumpkin Spice Pancakes

Teri-Ann Carty — Sun, 25 Oct 2020 23:48:46 +0000

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Pumpkin Spice Pancakes

Created by: Teri-Ann Carty

What would October be without Pumpkin Spice?! Let's make some vegan Pumpkin Spice Pancakes and set things right!

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I love baking with pumpkin. I love making it sweet and I adore making it savoury. Pumpkin is one of the most versatile of the food kingdom and that’s why I think people go so crazy for it this time of year. I have made pumpkin pancakes in the past but yesterday’s stack was blog worthy so here you go!!!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Pumpkin Spice Pancakes

Classic October flavours but because we obviously LOVE them! Let's make some vegan Pumpkin Spice Pancakes!

Course Breakfast

Cuisine Canadian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 175kcal

Author Teri-Ann Carty

Equipment

oven
stove

Ingredients

1 ½ flax egg (1 tbsp ground flax + 2 1/2 tbsp water)
1 tbsp coconut kefir
1 tbsp apple cider vinegar
1½ cup cashew milk
1 tsp vanilla
¼ cup pumpkin purée
½ cup buckwheat flour
½ cup sorghum flour
3 tsp baking powder
1 tsp pumpkin spice
1 tsp cinnamon
pinch of salt

US Customary - Metric

Instructions

Preheat the oven to 250 degrees.
Make flax egg and set aside to gel. Approximately 10 minutes.
In a large measuring cup whisk together cashew milk, ACV, kefir, pumpkin purée and vanilla and set aside.
In a separate bowl, whisk together dry ingredients.
Add wet to dry and fold in flax egg. Allow batter to rest as the pan heats up.
I use a ladle to measure out pancakes but use whatever makes you comfortable.
I also use a nonstick pan for easier flipping.
Coat the pan with coconut oil or vegan butter and place in a preheated oven when they are done.

Nutrition

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Buckwheat Oat Pancakes with Chia Pudding

Teri-Ann Carty — Sat, 20 Jun 2020 18:18:51 +0000

Home » pancakes

Buckwheat Oat Pancakes with Chia Pudding

Created by: Teri-Ann Carty

Buckwheat Oat Pancakes stacked with chia pudding is just too good to be true! Try this decadent and nutritious breakfast this weekend! Gluten free, dairy free and ready in 30 minutes!

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I love a good stack. I’ve been stacking for quite some time now and when scrolling through my website I realized I don’t have a recipe here for you! OH FOR SHAME!

I have a variety of vegan pancake recipes and promise to get more of them up here on my site but the one I’m about to share got a huge amount of attention on Instagram thanks to BEST OF VEGAN and they sure are pretty so here you go….

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Buckwheat Oat Pancakes with Chia Pudding

chia pudding with buckwheat oat pancakes sounds like my kind of morning. Dig into these dairy and gluten free delights!

Course Breakfast

Cuisine Canadian

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 396kcal

Author Teri-Ann Carty

Equipment

stove

Ingredients

PANCAKE INGREDIENTS

¾ cup buckwheat flour
¾ cup oat flour
3 tsp baking powder
1 tsp cinnamon
pinch of salt
1 aquafaba egg (3 tbsp chickpea “water”=1 egg)
1½ cup cashew milk

PUDDING INGREDIENTS

2 cups cashew milk
½ cup chia seeds
1 tsp vanilla

US Customary - Metric

Instructions

PANCAKE INSTRUCTIONS

Whisk dry ingredients.
Whisk aquafaba until foamy and set aside.
Add milk to dry. If too dry, add a splash of water.
Fold in aquafaba egg and let sit until pan is hot.

CHIA PUDDING INSTRUCTIONS

Whisk everything together and let sit for a minimum 1 hour in refrigerator.

Notes

**I had leftover chia pudding (recipe included). It’s super fun to stack your pancakes with chia pudding jambut if you don’t have chia pudding, use JAM.

Nutrition

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Chai Apple Spiced Pancakes

Teri-Ann Carty — Sun, 26 Jan 2020 18:34:53 +0000

Home » pancakes

Chai Apple Spiced Pancakes

Created by: Teri-Ann Carty

A collaborative effort with Dr. T made these incredible Chai Apple Spiced Pancakes which might I add are perfect for this cold season.

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I am currently writing this as I stare out at this. I am in Nassau, Bahamas with a dear friend on a much needed vacation. I haven’t been to the Ashram in 7 years and it’s exactly how I remember it, but better. I am happier, stronger and more open to receiving this time around. We are only on day 2 and I can already feel my shoulders descending. Life is a good chili dog.

I thought I would take the time to create a couple of posts this week as I’ve been slacking on the blog (but certainly NOT in real life) as all I have right now is time. Me and Dr T @drtarasunshine got together the day before my vacation to create a couple of recipes. She knows my love for pancakes is real so we decided to create a recipe together. Combining hers and mine together we came up with a fabulous stack that is nutritious, filling and tasty as all get out. You get three recipes in one here. So SOOOOOO GOOD!!!!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Chai Apple Spiced Pancakes

A collaborative effort with Dr. T made these incredible Chai Apple Spiced Pancakes which might I add are perfect for this cold season.

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 778kcal

Author Teri-Ann Carty

Equipment

oven
stove

Ingredients

PANCAKE INGREDIENTS

1 cup gluten free flour
½ cup buckwheat
1 tbsp baking powder
2 tsp chai spice
1 tbsp coconut sugar
⅛ tsp sea salt
1½ cup cashew milk
2 tbsp avocado oil
½ cup water
1 tsp vanilla

SPICED APPLE INGREDIENTS

1 macintosh apple
1 tsp coconut oil
½ tsp chai spice

SPICE CANDIED NUTS INGREDIENTS

1 cup pecans
1 cup walnuts
½ cup pumpkin seeds
2 tbsp coconut oil
3 tbsp maple syrup
½ tsp salt
⅛ tsp cayenne
⅛ tsp black pepper (or 4 turns of grinder)

US Customary - Metric

Instructions

PANCAKE INSTRUCTIONS

Mix milk and vanilla and oil together.
Whisk together dry ingredients.
Add wet to dry and add in up to 1/2 cup water until desired consistency.
Make apple spice for topping (See below for recipe).

SPICED APPLES INSTRUCTIONS

Melt oil in a pan, add apples and spice.
Sauté until the apples are soft. Add to pancakes.

SPICE CANDIED NUTS

Preheat the oven to 325 (convection if you have).
Melt oil and syrup together, pour over nuts and seeds.
Add spices and mix thoroughly.
Bake for 15 minutes, lightly turn and return to the oven for 10 more minutes.

Nutrition

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Buckwheat Sorghum Pancakes

Teri-Ann Carty — Wed, 11 Jul 2018 22:58:19 +0000

Home » pancakes

Buckwheat Sorghum Pancakes

Created by: Teri-Ann Carty

These gluten free high protein pancakes are a stack of happiness! They are gluten free, dairy free and super easy to make.

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I have been making these pancakes for quite some time now and I’d say it’s high time they made it to the blog!

I’ve been stacking these beauties as high as I can get them (so far no toppling I might add) but I’m also a fan of fanning them out for a more personal approach haha…

There are SO many ways to top these beauties but my personal favourite is with one of my homemade granolas, sliced banana, blueberries, maple syrup (preferably from my parents stash) and a healthy drizzle of almond butter..

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Buckwheat Sorghum Pancakes

These gluten free babies are bound to have you building stacks of pancakes many more mornings!

Course Breakfast

Cuisine Canadian

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Calories 287kcal

Author Teri-Ann Carty

Equipment

stove

Ingredients

½ cup buckwheat flour
½ cup sorghum flour
1 tbsp baking powder
½ tsp fine sea salt
1 tsp cinnamon
2 tbsp coconut oil melted
1 flax egg (1 tbsp ground flax and 2 1/2 tbsp warm water)
1 cup milk (I use homemade cashew)

US Customary - Metric

Instructions

Prepare flax egg and set aside for 5 minutes until it starts to gel.
In the meantime, in a separate bowl, sift all dry ingredients and set aside.
Once flax is gelatinous add milk, liquid coconut oil(*see notes) and whisk. Add wet to dry. There is a very good chance you may need to add more milk. Don't be shy.. Add more until you get your desired consistency.
Mix well so there are no dry ingredients hiding in your batter.
Heat a non-stick pan with coconut oil. Drop into desired sized cakes and wait for some bubbles to appear until flipping. I store in a preheated oven until all are done and then go to town with either stacking or fanning. Load 'em up with whatever toppings you have on hand and scarf them down !!

Notes

If your milk is cold your liquid coconut oil may start to harden making for a fine mess. Warm the milk or leave out at room temp so you avoid this. I learned this the hard way....If you forget this step simply warm the hardened oil and milk concoction in the microwave or stovetop. You can bring it back I promise..
Also, note that the batter recipe is sugar-free. I don't add any sweetener to my flapjacks but if you like it a bit sweeter feel free to add 1-2 tbsp of sweetener of choice. The fruit, granola and maple syrup at the end makes this decadent as it is.

Check out these recipes that really compliment these pancakes

Homemade Cashew Milk

Granola

Nutrition

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