Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
The Best Pancakes You'll Ever Make | Epicurious 101
Professional chef and chef instructor Frank Proto shows you his method for making perfectly fluffy pancakes at home, every time. Never subject yourself to flat, lifeless pancakes again with Frank's foolproof method a for light, airy, homemade stack.
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Director: Mel Ibarra
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Talent: Frank Proto
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Pancakes in lemon & sugar; Topped with Passionfruit, Banana and Strawberry Syrup
#Pancakes in fresh lemon and sugar; topped with Passion Fruit, Banana and Strawberry Syrup! ????????????????
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HEALTHY BLUEBERRY BANANA PANCAKES Recipe!
Healthy blueberry banana pancakes are so easy and fast to through together!
This is my got to healthy breakfast with simple ingredients. I love using fresh blueberries in my pancakes but you can also use frozen if you do not have access to fresh. You can make these with any fruit or nuts or flavorings you like, get creative! For this recipe I like to use a blender or food processor but you can also mix this by hand just use oat flour instead of whole oats so you get a smoother texture. Don't forget to add the baking powder this is what going to give these blueberry banana pancakes a nice fluffiness.
Recipe:
2 Large ripe bananas
1 Extra large egg or 2 small eggs
1 cup Whole oats or 3/4 c oat flour
1/2 c Almond milk
1 tsp Baking powder
1/4 tsp Almond extract or vanilla extract
1 cup fresh blueberries
2 tbs coconut oil or butter for cooking
Enjoy this easy and healthy blueberry banana pancake breakfast recipe
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The Best BANANA PANCAKES Recipe
These banana pancakes are light, fluffy, and loaded with plenty of banana flavor. The perfect breakfast recipe for using up very ripe bananas.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BANANA PANCAKES INGREDIENTS:
►1 1/4 cups buttermilk
►1 1/2 cups all-purpose flour, measured correctly
►1 Tbsp granulated sugar
►1 tsp baking soda
►1/4 tsp salt
►3 Tbsp unsalted butter, melted
►2 large eggs
►1 tsp vanilla extract
►2 medium bananas, mashed (1 cup), plus more sliced banana to serve
►1 Tbsp butter, divided, to sautee
►1 Tbsp olive oil, divided, to sautee
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⏱️TIMESTAMPS⏱️
0:00 Intro
1:03 Combining Dry Ingredients
1:44 Combining Wet Ingredients
2:32 Whisking everything together
2:44 How to fry banana pancakes
4:00 Storing pancake batter tip
4:46 Taste test
7:46 Behind the scenes
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Barefoot Contessa's Lemon Ricotta Pancakes with Figs | Cook Like a Pro | Food Network
Spice up your pancake routine with lemon, ricotta and figs! There’s nothing better ????????
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Ricotta Pancakes with Figs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 14 pancakes
Ingredients
1 cup fresh whole milk ricotta
1 cup buttermilk, shaken
3 extra-large eggs
1/4 cup sugar
1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving
1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
6 tablespoons clarified butter
8 to 10 ripe figs, 1/2-inch diced
Salted butter and pure maple syrup, for serving
Directions
In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.
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Barefoot Contessa's Lemon Ricotta Pancakes with Figs | Cook Like a Pro | Food Network