Banana Nut Pancakes with Blueberry Compote

Long ago, when I lived in Southern California, my friend Rebecca and I went on a valiant search for the best pancakes. We ate lots and lots of pancakes. Many a Saturday or Sunday morning was spent squished into a booth or patiently waiting in line at a diner, wondering if we’d find the pancakes.

For a while, the pancakes at Babalu’s in Santa Monica were contenders, but then we discovered Coyote Grill in Laguna Beach and knew we were home. See, we adored banana pancakes. The ones at Babalu had bananas sliced on top, which was good. But Coyote Grill cooked bananas into their cakes and that was the best. Plus, Coyote Grill was located just a few doors down from my boyfriend (now husband). What could be better?

Recently I’ve been playing around with different flours and almond flour is emerging as a favorite. I enjoy its nutty flavor and moist texture, plus it’s loaded with protein. Perfect to start the day! So when a pancake craving hit, I started stirring some batter with almond flour.

This is a simple batter to mix up. Some almond flour, eggs, milk (I use either whole or almond), maple syrup, vanilla and olive oil come together quickly and you’re frying in no time. Of course, there are mashed bananas in there, too!

Hot out of the skillet, these pancakes are tender and infused with banana goodness. I like to drizzle mine with pure maple syrup or sometimes a dollop of thick yogurt. This time, though, I made blueberry compote to accompany them since my second favorite kind of pancakes are blueberry. A happy morning indeed!

Banana Nut Pancakes
Makes 6 - 4 inch pancakes

1 1/4 cups almond flour (I use blanched almond flour)
1 teaspoon baking powder
1/4 cup milk of your choice (I use whole or almond milk)
2 eggs
1 teaspoon vanilla
1 tablespoon olive oil
2 tablespoons maple syrup (preferably Grade B)
1/4 cup ripe banana, well mashed
Butter or coconut oil for frying pancakes
Blueberry Compote for serving (recipe follows)
Greek Yogurt for serving

In a medium sized mixing bowl, stir the almond flour and baking powder together. In a 2 cup glass measuring cup, measure the milk and then add the eggs, vanilla, olive oil, maple syrup and mashed banana. Whisk the wet ingredients together until well mixed and then stir into the almond flour until just mixed.

Heat a skillet over medium high heat and melt a bit of butter or coconut oil in it. Scoop 1/4 cup amounts of batter into the pan (as many as will comfortably fit) and fry the pancakes until they are golden and beginning to bubble, about 3-4 minutes. The pancakes are a bit delicate, so very gently lift around the edges of each one and flip to cook on the other side, about 2-3 minutes. Remove from pan and finish frying any remaining batter. Serve with Blueberry Compote and Greek yogurt.

Blueberry Compote
Makes 2/3 cup

2 cups organic blueberries, fresh or frozen (if using frozen, do not defrost)
2 tablespoons maple syrup
1 teaspoon lemon zest

Combine all ingredients in a small sauce pan and bring to a boil over high heat. Lower the heat and let simmer for about 5-6 minutes, until it thickens slightly. Serve warm or room temperature with the pancakes.

This recipe is featured at Foodie Friends Friday.

Cheese Blintzes with Strawberries for Shavuot

It’s that time of year ... time for dairy delights! Shavuot is this weekend, and it is customary to eat dairy products to mark this Jewish holiday commemorating when Moses received the Torah at Mount Sinai. I’m looking forward to a delicious celebration with cheesecake, ice cream and my favorite Shavuot treat – blintzes.

Blintzes have a certain elegance to them. A soft, crepe-like pancake drapes itself around the creamy cheese filling under a blanket of berries. The luscious textures and flavors blend together beautifully.

When making the blintz crepes, I often find myself trying to flip them too soon in the pan and end up tearing the delicate pancakes. I’ve discovered the key is to let them really brown and loosen up so they're easy to flip, then it only takes a few seconds to finish on the other side.

Blintzes take a bit of time to prepare but all the components can be made ahead and assembled at the last minute, or the assembly can be done the night before a brunch and baked just before serving. While the blintzes are baking, slice some strawberries and sprinkle a shower of sugar over them to serve alongside. I can promise you, nothing smells as good as a pan of hot blintzes emerging from the oven!

Happy Shavuot!

Cheese Blintzes with Strawberries
Adapted slightly from The Book of Jewish Food
By Claudia Roden
Makes 18 small blintzes

Pancakes:
2 cups all-purpose flour
2 1/2 cups whole milk
1 1/3 cups water
2 eggs
1 teaspoon kosher salt
2 tablespoons canola oil

Filling:
1 pound cottage cheese
8 ounces cream cheese, room temperature
1/4 cup sugar
3 egg yolks
1 teaspoon vanilla

Topping:
3 cups strawberries, quartered
3 tablespoons sugar

In large mixing bowl, whisk together the flour, milk and water until well blended.  Add the eggs, salt and canola oil and stir until smooth.  Let sit for 1-2 hours at room temperature.

Heat an 8-inch, non-stick frying pan over medium high heat.  Using a paper towel dipped in canola oil, wipe the bottom to lightly grease it.  Pour 1/3 cup of the blintz batter in and swirl the pan to cover the bottom.  When the pancake browns lightly and releases easily, flip it over and cook for a few seconds on the other side.  Repeat with remaining batter, stacking the pancakes up as you go.  The pancakes can be made ahead and covered until ready to use (chill them if preparing the night before).

In the bowl of a food processor, whiz the cottage cheese, cream cheese, sugar, egg yolks and vanilla until smooth.  Set aside until ready to form the blintzes (again, cover and chill if making the night before).

Butter a 9x13-inch baking dish.  To form a blintz, lay a pancake flat and spoon about 2 tablespoons of the cheese filling in the middle.  Fold the two side edges over the filling and roll the open edges over to encase the cheese (like a little burrito).  Place the rolls side by side in the prepared dish.  The dish can be covered and kept chilled at this point to bake later, or baked right away.

Preheat the oven to 350 degrees.  Bake the blintzes for 25 minutes. While they are baking, stir together the strawberries and sugar in a small serving bowl.  Serve the blintzes hot with the bowl of strawberries.

Start Your Day with Oatmeal Pancakes

It’s the first day of school and my boys are off ... both of them in high school this year. Wow, not to sound cliché but really, where has the time gone?

I so clearly remember my first days of school, that fresh feeling of a new, blank slate ahead. Even now, back to school is always an exciting time of year for me. I love that Rosh Hashanah (the Jewish New Year) falls in September rather than in January. While it is sad to say good-bye to summer, I do appreciate the new energy I feel in September. Summer refreshes me and clears my mind so I am ready for new challenges and growth in the coming seasons.

I want Sam and Isaac to be well prepared for their learning and new experiences, and what better way to energize them than with a hearty breakfast? I am crazy about oats in any form (my daily morning fare: oatmeal with almond milk and blueberries) and my other breakfast love is whole grain pancakes. So how about oatmeal pancakes? A happy combination, I think!

I’ve been making oatmeal pancakes for several years and learned this method of soaking oats in buttermilk overnight from Elise over at Simply Recipes. This creates a soft, oatmeal-like mixture. In the morning, I stir in whole wheat flour, eggs, chopped almonds and cinnamon and start frying. You can be creative with adding different nuts, some fresh or frozen berries or perhaps some coconut. After liberally pouring maple syrup on our fluffy cakes, we tuck into breakfast and start our day.

Oatmeal Pancakes
Adapted from SimplyRecipes.com
Makes about 10 4-inch pancakes

2 cups old fashioned oats (not steel-cut or instant)
2 cups buttermilk
3 eggs
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup almonds, toasted and chopped (optional)
Butter for frying
Maple syrup

In a large bowl, stir together the oats and buttermilk. Cover and leave on your counter overnight.

In the morning, stir in the eggs, flour, baking powder, salt and cinnamon until well mixed. Add almonds, if using. It will be a thick batter.

Heat a large griddle or frying pan over medium high heat. Add a pat of butter and, when melted, ladle 1/4 cup scoops of the pancake batter onto the pan. After a couple of minutes, when you see air bubbles form on the surface, gently flip the pancakes over. Let them cook for another minute or so and then check to see if they are golden brown. If they are browning too quickly, turn your heat down to medium.

Serve right away or keep warm in a low oven until ready to eat.