Cornmeal Pancakes with Citrus Syrup

I felt like having breakfast for dinner the other night. These were so delicious!! They have a fresh taste, light feeling but also very filling. My kids loved them! To me these just feel like a summer pancake. I hope you enjoy them!

Cornmeal Pancakes with Citrus Syrup

Ingredients

1 cup kamut flour or corn flour

3/4 cup cornmeal

1 tablespoon evaporated cane juice

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cup rice milk

1 teaspoon applesauce

2 teaspoons finely shredded orange peel or lemon peel

1 cup fresh squeezed orange juice, or regular orange juice

2 tablespoons lemon juice

1/2 cup evaporated cane juice or honey

Directions

Preheat skillet or griddle to medium heat or 375*. In a medium bowl stir together flour, cornmeal, evaporated cane juice, baking powder, and salt. In a small bowl combine eggs, milk, and applesauce. Then add liquid mixture to flour and blend.

Pour about 1/4 cup batter onto hot skillet or griddle. When sides start to dry and bubbles pop turn over and cook for another minute.

For Syrup: In a medium sauce pan combine the orange peel or lemon peel, orange juice, lemon juice and evaporated cane juice. Bring to boil over medium high heat, stirring occasionally. Reduce heat and simmer, uncovered, about 15 minutes or until reduced to 3/4 cup. Serve warm or cold, refrigerate remaining syrup for up to 1 week.

Orginal recipe from shine.com

Pumpkin Waffles

I woke up this morning and my kids declared it was waffle day. I thought they had made it up, but sure enough when we turned on the T.V. a kids show was saying, "Happy Waffle Day". So what did we do? We made pumpkin waffles for breakfast. I love these waffles. My mom used to make them on special occasions when I was young. This morning when I was eating them it made me nostalgic for fall. Combined with the apple cinnamon syrup you really can taste the essence of fall. They are so delicious, and very low fat. I know you'll love them!

Pumpkin Waffles

Ingredients

3 cups barley flour, or whole wheat flour

5 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/8 teaspoon salt

1/2 teaspoon xantham gum (only add if using barley flour)

3 eggs

1/3 cup organic brown sugar

1 cup pumpkin

1/2 cup applesauce

2 1/2 cups rice milk

Directions

Preheat waffle iron. In a large bowl combine flour, baking powder, baking soda, spices, and xantham gum if using barley flour. In a separate bowl, beat eggs with organic brown sugar. Blend in pumpkin, milk, and applesauce. Add pumpkin mixture to flour mixture and stir just until ingredients are moist. Do not over beat. Bake in waffle iron for about 7 minutes. Serve with hot Apple Cinnamon Syrup.

Apple Cinnamon Syrup

Ingredients

1/2 cup evaporated cane juice

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 cup apple cider or apple juice

1 tablespoon lemon juice

1 tablespoon butter

Directions

In a saucepan, stir together evaporated cane juice, corn starch, and cinnamon. Then stir in apple juice and lemon juice. Cook over medium heat until mixture begins to boil. Boil until the syrup thickens. Remove from heat and stir in the butter until melted. Serve over pumpkin waffles.

For the original syrup recipe go here.

Pineapple-Orange Crepes

Oh my goodness I loved these crepes!!! The syrup tasted almost like butterscotch, which I love, with hints of sweetness from the fruit. The next day I put the syrup on pancakes and it was delicious! I got the original recipe here. Something that I changed after taking this picture was cutting the fruit smaller. It was fine for me, but my children didn't like how big the chunks were.

Pineapple-Orange Crepes

Crepes

Ingredients

1/2 cup barley or whole wheat flour

1/3 cup rice milk

1 egg

1/2 teaspoon finely shredded orange peel

1/3 cup orange juice

2 teaspoons applesauce

Directions

In a small mixing bowl combine flour, rice milk, egg, orange peel, orange juice, and apple sauce. Beat with beater until well mixed. Heat a lightly greased 6-inch skillet over medium heat. Spoon 2 tablespoons of the batter into the skillet; lift and tilt the skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. Fold each crepe in half, browned side out. Fold in half again forming a triangle. Place in a single layer on a baking sheet. Keep crepes warm in a 300*F oven while making syrup.

Syrup

Ingredients

1/2 of a fresh pineapple, peeled, cored, and sliced small (about 3/4 cup)

4 tablespoons butter (ICBINB spray)

1/2 packed organic brown sugar

2 tablespoons cornstarch

1 cup orange juice

1 medium orange, peeled, sectioned, and cut small (about 1/2 cup)

2 tablespoons vanilla extract

Directions

In a medium sauce pan melt butter. Stir in organic brown sugar and cornstarch. Add orange juice, cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add pineapple and orange sections. Cook over low heat, stirring gently, until heated through.

Arrange folded crepes on dessert plates. Spoon sauce over crepes.

Strawberry Orange Buckwheat Pancakes with Strawberry Orange Syrup

It was Mother's Day. My husband was out of town. So what did I do, I experimented for myself. I went kind of crazy on this one and it payed off. This was so delicious! My 2 year old couldn't get enough. And days after he was still asking for 'Straw orange cakes'. The pancakes alone were very yummy, but I think it was the Strawberry Orange Syrup that really makes these. Since then I've made the syrup over and over. It is the syrup of choice now for my three kids. I hope you enjoy it too!

Strawberry Orange Buckwheat Pancakes

Ingredients

1/2 cup buckwheat flour

1/2 cup spelt flour

1/4 teaspoon salt

1/4 teaspoon xanthan gum

1 tablespoon baking powder

1 egg, beaten

1 teaspoon vanilla

1/2 cup strawberry puree

2 tablespoon evaporated cane juice

1 teaspoon orange zest

Directions

Preheat griddle to 375*. Add evaporated cane juice to strawberry puree. In a medium bowl mix flours, salt, xanthan gum, and baking powder well. Then add egg, vanilla, strawberry puree, and zest and mix well. Pour onto griddle. Turn over when bubbles being to pop and edges begin to dry. Serve with Strawberry Orange Syrup (see below).

Strawberry Orange Syrup

Ingredients

Juice of 2 oranges

1 1/4 cup strawberry puree

1 tablespoon orange zest

1 1/2 teaspoons vanilla

1 1/4 cup evaporated cane juice

2 tablespoons corn starch

Directions

Note: Before you squeeze your juice out of your 2 oranges make sure you zest them first.

Add enough water to your orange juice to make 1 1/2 cups. Then add your strawberry puree, vanilla, zest, and evaporated cane juice. Mix well. Pour syrup mixture into small pot and bring to a boil on stove top, stirring occasionally so evaporated cane juice will mix in well. In the mean time add corn starch to 1/4 cup cold water. After syrup starts to boil add cornstarch mixture and stir continually for 2-3 minutes or until desired thickness occurs. Remove from heat and pour on top of pancakes. Enjoy!