Natalie from Feasting On Fruit shared this recipe for perfect fluffy vegan blueberry pancakes and she says they’re “gluten-free, sweet and soft like cake, healthy like oatmeal”. Make sure to try them soon.

Ingredients

• 1/2 cup (120g) unsweetened applesauce
• 1/2 cup (120g) nondairy milk
• 1 tbsp lemon juice (or apple cider vinegar)
• 1–2 tbsps maple syrup (optional)
• 1 tsp vanilla extract
• Optional: 1 tbsp coconut oil
• 1 1/4 cup (150g) oat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup (70g) blueberries (fresh or frozen)

Instructions

1. Whisk together all the ingredients.
2. Gently fold in the blueberries.
3. Heat up a nonstick pan over medium-low heat. Melt or spray with a small amount of coconut oil.
4. Spoon batter into the pan (about 1/4 cup per pancake) and gently spread with the back of a spoon if it’s too thick to spread on its own.
5. Cook for 4-5 minutes per side, flipping when golden around the edges.
6. Repeat until all the batter is gone. I usually get 6-7 pancakes.
7. Stack them up, top with almond butter, maple syrup, more berries, or whatever toppings you like.
8. Enjoy! I prefer them fresh, but you can try making them in large batches and freezing.

The post Try These Perfect Fluffy Vegan Blueberry Pancakes appeared first on Beautiful Trends Today.

Yumna from the Feel Good Foodie blog shared this interesting recipe for Lemon Ricotta Pancakes that instantly caught our eye. According to Yumna, they are soft and fluffy, which sounds delicious if you ask us.

They look absolutely yummy in these photos, so if you’re a fan of this delicacy, you should definitely give it a try.

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons sugar
• 1 cup whole milk
• 3 eggs
• ½ cup fresh ricotta cheese
• ¼ cup lemon juice
• 1 tablespoon lemon zest
• Raspberries for serving
• Maple syrup for serving

Instructions

1. In a large bowl, whisk the flour with the baking powder, salt, and sugar.
2. In another medium bowl, whisk the milk, eggs, ricotta, lemon juice, and lemon zest. Whisk the wet ingredients into the dry ingredients until just incorporated.
3. Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
4. Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom.
5. Serve immediately with maple syrup.

The post Lemon Ricotta Pancakes Are a Delicious and Fluffy Dessert appeared first on Beautiful Trends Today.

Whether you live in a small space with not a lot of storage space or you just don’t want to go out and spend more money on a kitchen gadget, you don’t necessarily need a griddle to make tons of pancakes at once! With this DIY fix, you’ll have your pancakes and eat them too.

The trick to making pancakes happen in a snap is using a sheet pan in place of a griddle. If you have a gas stove or access to a grill, this is the perfect replacement for you. All you have to do is invert the sheet pan, spray it with nonstick spray, and then use as you would a normal griddle!

To get the best results, try to use a sheet pan with a little more height so it can be above the flames enough and definitely don’t be shy with the nonstick spray. Also, make sure your sheet pan isn’t non-stick because you don’t want a close flame to the chemicals that go into making it.

The post No Pancake Griddle? Make Your Own! appeared first on Beautiful Trends Today.

Ingredients:

To make the cottage cheese pancakes you need 1/2 teaspoon vanilla, 2 eggs, 1 cup cottage cheese, 2 tablespoons maple syrup, 1 teaspoon baking powder, 1 cup white whole wheat flour, 1/4 teaspoon salt.

Instructions:

First, grab a bowl. Fill it with the eggs, maple syrup, cottage cheese, and vanilla. Mix these ingredients well. Now you can include the baking powder, flour, and salt. Start mixing slowly, until you get an even mixture. It should not contain any clumps.

Prepare your pancake pan by spraying it with cooking spray or a tiny amount of oil. Put it on medium heat and add from the pancake mix. Cook each side until you see bubbles forming on the surfaces. Flip them over with a spatula. Some of the best topping ideas are berries, bananas, whipped cream, honey and more. This recipe is meant for 8 servings. If you want to make more, simply double the doses.

The post Fast Cottage Cheese Pancakes For Sunday Brunch appeared first on Beautiful Trends Today.

Natalie from Feasting On Fruit shared this recipe for perfect fluffy vegan blueberry pancakes and she says they’re “gluten-free, sweet and soft like cake, healthy like oatmeal”. Make sure to try them soon.

Ingredients

• 1/2 cup (120g) unsweetened applesauce
• 1/2 cup (120g) nondairy milk
• 1 tbsp lemon juice (or apple cider vinegar)
• 1–2 tbsps maple syrup (optional)
• 1 tsp vanilla extract
• Optional: 1 tbsp coconut oil
• 1 1/4 cup (150g) oat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup (70g) blueberries (fresh or frozen)

Instructions

1. Whisk together all the ingredients.
2. Gently fold in the blueberries.
3. Heat up a nonstick pan over medium-low heat. Melt or spray with a small amount of coconut oil.
4. Spoon batter into the pan (about 1/4 cup per pancake) and gently spread with the back of a spoon if it’s too thick to spread on its own.
5. Cook for 4-5 minutes per side, flipping when golden around the edges.
6. Repeat until all the batter is gone. I usually get 6-7 pancakes.
7. Stack them up, top with almond butter, maple syrup, more berries, or whatever toppings you like.
8. Enjoy! I prefer them fresh, but you can try making them in large batches and freezing.

The post Try These Perfect Fluffy Vegan Blueberry Pancakes appeared first on Beautiful Trends Today.

Yumna from the Feel Good Foodie blog shared this interesting recipe for Lemon Ricotta Pancakes that instantly caught our eye. According to Yumna, they are soft and fluffy, which sounds delicious if you ask us.

They look absolutely yummy in these photos, so if you’re a fan of this delicacy, you should definitely give it a try.

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons sugar
• 1 cup whole milk
• 3 eggs
• ½ cup fresh ricotta cheese
• ¼ cup lemon juice
• 1 tablespoon lemon zest
• Raspberries for serving
• Maple syrup for serving

Instructions

1. In a large bowl, whisk the flour with the baking powder, salt, and sugar.
2. In another medium bowl, whisk the milk, eggs, ricotta, lemon juice, and lemon zest. Whisk the wet ingredients into the dry ingredients until just incorporated.
3. Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
4. Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom.
5. Serve immediately with maple syrup.

The post Lemon Ricotta Pancakes Are a Delicious and Fluffy Dessert appeared first on Beautiful Trends Today.

Whether you live in a small space with not a lot of storage space or you just don’t want to go out and spend more money on a kitchen gadget, you don’t necessarily need a griddle to make tons of pancakes at once! With this DIY fix, you’ll have your pancakes and eat them too.

The trick to making pancakes happen in a snap is using a sheet pan in place of a griddle. If you have a gas stove or access to a grill, this is the perfect replacement for you. All you have to do is invert the sheet pan, spray it with nonstick spray, and then use as you would a normal griddle!

To get the best results, try to use a sheet pan with a little more height so it can be above the flames enough and definitely don’t be shy with the nonstick spray. Also, make sure your sheet pan isn’t non-stick because you don’t want a close flame to the chemicals that go into making it.

The post No Pancake Griddle? Make Your Own! appeared first on Beautiful Trends Today.

Ingredients:

To make the cottage cheese pancakes you need 1/2 teaspoon vanilla, 2 eggs, 1 cup cottage cheese, 2 tablespoons maple syrup, 1 teaspoon baking powder, 1 cup white whole wheat flour, 1/4 teaspoon salt.

Instructions:

First, grab a bowl. Fill it with the eggs, maple syrup, cottage cheese, and vanilla. Mix these ingredients well. Now you can include the baking powder, flour, and salt. Start mixing slowly, until you get an even mixture. It should not contain any clumps.

Prepare your pancake pan by spraying it with cooking spray or a tiny amount of oil. Put it on medium heat and add from the pancake mix. Cook each side until you see bubbles forming on the surfaces. Flip them over with a spatula. Some of the best topping ideas are berries, bananas, whipped cream, honey and more. This recipe is meant for 8 servings. If you want to make more, simply double the doses.

The post Fast Cottage Cheese Pancakes For Sunday Brunch appeared first on Beautiful Trends Today.