millet pancakes

Marvelous Healthy Millet Pancakes

Millet is not only for the birds, if that was your first thought. It is actually quite tasty and combines with almost any other food. Plus, it is rich in fibers, minerals and enzymes that are good for you. It can be cooked creamy like mashed potatoes or fluffier like rice and when fried it becomes crunchy. So when you use it in pancakes the result will be slightly crunchy, delicious and super healthy pancakes.


1 cup millet

1 1/2 tsp baking powder

1/2 tsp baking soda

1 egg

1/2 cup milk

2 tbsp Greek yogurt

1 1/2 tsp coconut oil


In a medium sauce pan, pour water and bring it to simmer. Add the millet and cook it for about 10-15 minutes. Drain well and add the baking powder and baking soda. Mix in a blender for about 30 seconds until creamy.

In another bowl beat the egg, milk, yogurt and coconut oil. Add this mixture to the millet mixture and whisk until just combined but don’t over-mix. If the batter seems a bit runny add 1-2 tablespoons millet flour or regular flour.

Heat a griddle over medium heat and grease it lightly. Pour ½ cup measures per pancake onto the griddle. Cook until the surface begins to bubble. Flip and cook for 1-2 minutes more until golden brown.

Nutrition info

Per serving: Calories: 328, Total Fat: 9 g, Sat. Fat: 3 g, Carbs: 47 g, Fiber: 6 g, Sugars: 10 g, Protein: 13 g, Sodium: 425 mg, Cholesterol: 105 mg


eggnog pancakes

Yummy Eggnog Pancakes

Christmas or not, I love a glass of creamy eggnog. There’s something in its flavor that makes it hard for me not to drink it all. If you are a fellow eggnog lover, than I am sure you will love these pancakes. The recipe is so simple, even a novice cook can make it, and in 20 minutes too!

Yields: 4


2 cups all-purpose flour

½ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt 1

Dash freshly-ground nutmeg

1 teaspoon vanilla

2 cups eggnog

An egg

2 teaspoons sesame oil

4 tablespoons vegetable oil

8 ounces maple syrup

Whipped cream

A pinch of cinnamon


In a large bowl sift the flour, and combine it with the baking soda, baking powder, and salt. In a separate bowl add the egg, the eggnog, the vanilla, and the sesame oil. Once you are done with the wet ingredients go ahead and pour them into the dry mixture. Beat everything together until smooth. Heat a griddle at 375°F, and grease it with oil, as soon as it’s hot, using a scoop pour ¼ cupful batter onto the griddle. Around 2 minutes later, or until you see bubbles appearing on the surface, the pancake is ready to be flipped. Cook for 2 more minutes. Repeat the process until you’ve gone out of batter. Serve with maple syrup, a dollop of whipped cream, and sprinkle with some cinnamon. Yum!

cannoli pancakes

Yummy Cannoli Pancakes

If you can’t get enough of the Italian cannoli, but you are too lazy to make the shells, don’t worry, this is a recipe that combines the best of both worlds. These pancakes consist of the regular cannoli filling, only you don’t have to go to the trouble of making the shells, you can make pancakes instead! The final result is a tasty and creamy cannoli pancake bite.


Cannoli Filling:

1 pound ricotta

½ cup heavy cream

½ cup powdered sugar

1 cup chocolate chips

2 teaspoons almond extract

Pancake Batter:

1 cup prepared cannoli filling

½  cup whole milk

2 egg yolks

2 egg whites

2 tablespoons sour cream

¾ cup flour

½  tablespoon baking powder

¼ teaspoon baking soda

¼  teaspoon salt


The Cannoli Filling:

In a mixing bowl whip the cream and fold in the ricotta until you get a creamy mixture. Add the almond extract, sugar and chocolate chips in.

The Pancakes:

In a large bowl, pour the cannoli filling, and whisk it together with the egg yolks and sour cream. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet mixture and stir till just incorporated. (Make sure not to over mix) Pour the milk in. In a glass or metal bowl, beat the egg whites with an electric mixer until soft peaks form. Gently add the egg whites into the batter. Heat a griddle over medium heat, using a spoon put a small amount of batter for each pancake onto the hot griddle and cook about 3-4 minutes per side. Serve with a dollop of cannoli filling on top of the pancakes and dust with powdered sugar.


cinnamon roll pancakes

Cinnamon Roll Pancakes with Cinnamon Icing

Bored with your breakfast routine? These cozy, delicious pancakes are sure to shake up your breakfast routine!

This recipe is an ideal fusion of one of my favorite desserts and pancakes. These pancakes keep the perfect cinnamon taste, which is so good with a cup of coffee in the morning, but are much faster and easier to prepare than the actual cinnamon rolls. Serve them with a special easy home-made cinnamon icing on top.


1½ cups flour

3 tablespoons sugar

4 teaspoons baking powder

1 tablespoon ground cinnamon

1/4 teaspoon salt

2 large eggs

1 cup milk

¼ cup butter

1 tablespoon vanilla extract

Ingredients for the cinnamon icing:

1 tablespoon milk

2 cups powdered sugar

1 teaspoon cinnamon

2 teaspoons vanilla extract


Mix the flour, baking powder, sugar, salt, and cinnamon in a large bowl. In a smaller bowl, whisk the milk, eggs, melted butter and vanilla extract. Add the wet ingredients in the dry ingredients and mix until just combined, but still slightly lumpy.

Heat a lightly greased non-sticking pan over medium heat. Pour a ¼ cup of the batter for each pancake. Cook for about 3 minutes until golden brown. Turn the pancake and keep cooking for 2 more minutes. Make the icing combining the milk, sugar, cinnamon and vanilla extract. Pour over the pancakes.


blueberries and pancakes

Pancakes to Detoxify Your Body

Regardless of whether you are cautious about what you eat and drink, there is certainly a time when you want to indulge in things that are not really good for you.

Whether you are looking for a way to overcome regular hangovers, or you just want to detoxify your body from the everyday unhealthy diet you are on, there is one thing you should be consuming: Blueberries.

And while eating fresh blueberries is probably the safest way to go, there are also many different ways you can incorporate these berries in your day to day diet.

My personal favorite?

Blueberries and Pancakes!

It’s no secret I love pancakes and I am constantly looking for ways to improve the regular recipe or kick it up a notch, and the place where I search for the best American pancakes  and my newest cooking companion, is a new cooking app. Click here to see what I am talking about.

First things first, let’s say a word or two about blueberries and their features and health benefits.

Blueberries, like other berries, get their color from anthocyanins.

As it turns out, these pigments are not only the main source blueberries get their color from, but they are responsible for the many health benefits attributed to blueberries.

Blueberries are the best antioxidants on earth! They play a crucial role in regulating our blood sugar levels, as well as guarding our cardiovascular system in general. Need I say more?

Now that we’ve established that these berries are packed with good-for-you features, let’s see how can we combine them with America’s favorite: pancakes.

  • Prepare the regular pancake batter or your favorite pancakes and top them with fresh blueberries.
  • Fold fresh or frozen whole blueberries into the batter.
  • Blend blueberries together with the other ingredients.

Easy Detox Pancakes

blueberry pancakes

While I love all of the above-mentioned ways of incorporating blueberries in my pancakes, if I had to choose a favorite, it would be the last one.

The Blender Blueberry Pancakes are my all-time favorite recipe because of five things:

* Preparing these beauties is easy as ABC.

* They get a bluish color that I LOVE.

* They are super delicious.

* They are incredibly healthy!

* They allow for as many different toppings as you want.

But, just in case you want to upgrade the recipe, try and fold in whole blueberries as well. This way you will double the amount of blueberries added, thus doubling their beneficial effects.

The final result will be a stack of delicious, cloud-like bluish pancakes that are filled with nutrients that are good for you. Not to mention every pancake bite will additionally be improved by the presence of whole berries.

If you are a pancake lover, then I tell you, you will instantly fall in love with the combination of them and blueberries. On top of it all, you will be doing your body the favor of detoxifying it by simultaneously enjoying a scrumptious protein infused meal.



lemon essential oil pancakes

Why and How to Use Essential Oils in Pancake Recipes

Have you ever used essential oils in pancake recipes? I used to think that essential oils were used only for therapeutic, beauty, and medicinal purposes. You know, like the ones you put in your bath tub to relax or smear on your face to soothe the skin. Now I know better. Essential oils are perfect food flavorings, especially for sweet treats like pancakes.

Why You Should Use Essential Oils in Pancakes

First of all, it is much easier to add a drop or two of an intensely flavored oil instead of chopping, slicing and preparing exotic ingredients that are more difficult to find in grocery stores.

Second, these oils are organic compounds extracted from plants and have impressive healing properties. Here is a part of them:

  • Fight cold and flu
  • Relax muscles
  • Heal skin problems and reduce wrinkles
  • Relieve pain
  • Balance hormones
  • Improve digestion
  • Reduce cellulite

How to Use Essential Oils in Pancakes

essential oil pancakes

In order to consume essential oils safely, you should be aware that these oils are different than the plants they were extracted from, i.e. they are much more concentrated and stronger in taste. That’s why a drop or two into the pancake batter will suffice. As a basic simple rule: one drop = one teaspoon of standard herbal or spicy flavoring.

It is also vital that you use certified organic oils (find them in health food stores) to be sure they do not contain any chemicals.

Another important thing to know is that not all essential oils are suitable for cooking. Oils that have a low smoking point cannot be cooked. They usually change the taste or lose all the crucial nutrients when cooked, or they simply evaporate. To avoid evaporation dilute them in the oil you usually use (I recommend olive or coconut oil as healthier options). That way the oil will be dispersed thoroughly into the pancake batter. I chose a few less frequently used flavoring oils for pancakes that are completely safe for cooking.

Essential Oils Pancake Recipes

maple syrup

Peppermint health benefits: energy boost, pain relief, enhanced athletic performance.

The cool and refreshing taste of peppermint pairs beautifully with dark chocolate. Add ¼ cup of unsweetened cocoa and ½ cup of chocolate chips (you can add white chips) and, of course, a drop of peppermint oil.

Bergamot health benefits: anti-stress and anti-anxiety benefits.

Bergamot oil has a slightly citrusy flavor and pairs well with mild ingredients. Add it to pancakes made with soft cheese in the base (cream cheese, cottage cheese or ricotta). Serve with cranberry sauce on top.

Cardamom health benefits: aids digestion and is a powerful antioxidant.

Contribute the warmth of cardamom to these tender pancakes, with a little chew obtained by adding rolled oats and dried apricots to the batter, as well as a slight crunch from chopped almonds, both in the batter and on top.

Thyme health benefits: enhances the immune system, fights bacteria.

The savory taste of thyme will add a surprising twist to your sweet delight. Add it to soft and fluffy lemon-ricotta pancakes and serve with a blueberry jam or blueberry sauce on top.

Besides these more exotic flavorings, you can also opt for the more usual ones, like ginger and cinnamon in the form of an essential oil. Buy them in kits that combine various oils, such as anise, coriander, thieves, and more, to add fresh new tastes to the good old pancakes.



Pizza Pancakes! Awesomeness in Every Bite!

If you like pizza (who doesn’t) then the pizza pancakes are the right choice for you. This is the ultimate breakfast dish. With a pre-ready pancake mix and a few more ingredients, be ready to enjoy a mouthful of flavor in no time!


  • 2 cups Original Bisquick mix
  • ½ cup yellow cornmeal
  • 1 ¼ cups milk
  •  2 eggs
  • 2 tablespoons chopped fresh chives
  • 1 cup shredded mozzarella cheese
  • ½ cup pizza sauce
  • ½ cup sliced mini pepperoni
  • 1 tablespoon chopped fresh chives


In a large bowl combine the Bisquick mix and the cornmeal. In a separate bowl beat the eggs and whisk the milk in. Stir the milk mixture into the Bisquick mixture until combined. Proceed to adding 2 tablespoons of chives. Heat a large nonstick skillet or griddle over medium heat and brush with some oil. Pour 3 tablespoons of the batter into a skillet to make the mini pancakes. Cook for around 2 minutes, or until the edges appear to be dry, flip the pancakes and cook for another minute or two. Set the oven to broil and place the cooked pancakes on parchment-lined cookie sheet. Pour some pizza sauce onto each pancake and sprinkle each one with cheese, pepperoni and a tablespoon of chives. Broil the pancakes for around 3 minutes, or until the cheese is melted. Serve immediately.


Sweet Apricot Pancakes

Apricots have certain texture and taste that I just can’t resist. Really, I love eating them as they are, I can eat dozens in one sitting, but when not in season I love me some dried apricot pancakes. Even if you are not that big of a fan, and by that I mean crazy about apricots, you are sure to love these sweet wonders!


  • 70g dried apricots, finely chopped
  • ¼ cup boiling water
  •  1 cup plain flour
  • ¼teaspoon bicarbonate of soda
  • 1 tablespoon caster sugar
  • 1 egg, lightly beaten
  • ¾ cup buttermilk
  • 30g butter, melted
  •  caramelized apricot and pecans, to serve.


Pour some boiling water over the dried apricot. Cover them and allow them to soften and absorb the water for around 5 minutes. In a large bowl sift the flour and bicarbonate of soda and stir in the sugar. Create a well in the centre and proceed to adding the apricots, egg and buttermilk. Using a whisk, gently fold until just incorporated. Heat a frying pan over medium-low heat and brush it with melted butter. Using scoop pour ¼ of the batter into the pan and cook until the edges are dry, flip and cook for an extra minute.  Serve the pancakes with caramelized apricot and pecans.


The Fluffiest Pancakes You’ve Seen!

How do you take your pancakes? Fluffy, of course. There are a few secrets to follow if you want to make super fluffy pancakes. First, use buttermilk instead of regular milk. Second, make sure you add baking powder into the mix. Finally, it is best to make your pancakes from a freshly prepared batter. So, once you’ve mixed the ingredients together start cooking them. Oh yes, don’t forget to leave a few lumps in the batter.




  • 1 cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon sugar
  • ¼ teaspoon salt
  • 3/4 cup buttermilk
  • 1 egg
  • butter or vegetable oil for the pan


  1. Sift flour, baking powder, sugar and salt together in a large bowl.
  2. Whisk the egg and milk together in another bowl.
  3. Pour the wet ingredients into the dry ingredients. Whisk until smooth but still a bit lumpy.
  4. Heat a griddle or a non-sticking pan over a medium-high heat and grease it with butter or vegetable oil.
  5. Pour a ¼ cup measure of the batter per pancake onto the warm pan. Cook until the surface bubbles up. Flip and cook the opposite side for about 1-2 minutes until golden brown.
  6. Serve with your favorite topping

Amazing Avocado Pancakes with Berries

Super food into super pancakes! There is a reason why avocado is called super food; it is rich in B vitamins, plus vitamin K, vitamin C, vitamin E and potassium and healthy fats. Also, avocado pairs well with almost any other ingredients, sweet or savory, and produces creamy, fluffy, delicious pancakes. Add some berries (blueberries or raspberries) into the batter for extra freshness.


  • 1 cup flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 ripe avocado
  • 1 cup milk
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup blueberries
  • butter for the pan


Mix together the flour, baking powder, sugar, and salt in a mixing bowl.

Mash the avocado with a fork and mix it with the milk, egg and vanilla in a blender until smooth.

Add the avocado mixture to the dry ingredients mixture and mix until combined but slightly lumpy.

Grease a griddle with some butter and heat over medium-high heat.

Pour ¼ cup batter into the pan, add some blueberries and cook for until golden brown. Flip and cook the other side for 1-2 more minutes.

Serve with maple syrup and banana slices or blueberries on top.