Morning Glory Pancakes Recipes
MORNING GLORY PANCAKES
These pancakes were inspired by the popular Morning Glory muffins. They are fluffy and delectable without all the oil, but they have the same carrot, fruit and nut flavors.- Kurt Wait, Redwood City, California
Provided by Taste of Home
Time 30m
Yield 8 pancakes.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients. In another bowl, whisk egg, egg white, buttermilk and oil; stir into dry ingredients just until moistened. Stir in carrots, pineapple, apple and walnuts., Coat a griddle with cooking spray; heat over medium heat. Pour batter by heaping 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 282 calories, Fat 10g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 574mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
OATMEAL PANCAKES WITH WALNUT BUTTER
This recipe comes from the Morning Glory Restaurant in Ashland, Oregon. It was published in the Oregonian newspaper in Portland, Oregon, in 2003. It makes up well at home. Remember to begin the night before.
Provided by DoriAnni
Categories Breakfast
Time 19m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- To make pancakes: Combine the oatmeal and buttermilk in a medium bowl.
- Cover and refrigerate overnight.
- While griddle is preheating to medium, add eggs and butter to oatmeal mixture and stir to combine.
- Sift together the flour, baking soda, baking powder and salt.
- Stir the sugars into the flour mixture.
- Add to the oatmeal mixture and mix to combine, but do not overmix.
- Make sure griddle is not too hot as it takes time for the oatmeal to cook.
- Lightly spray the griddle with non-stick cooking spray.
- Pour batter onto the griddle and cook until golden brown on the bottom.
- Turn pancakes and cook until done.
- Repeat with remaining batter.
- Serve with walnut butter.
- Excellent with blackbery compote or syrup.
- This batter keeps well for several days in the refrigerator.
- After storing, you may need to thin it out with a little more buttermilk.
- To make walnut butter: The night before, combine the butter, sugars, and walnuts.
- Refrigerate overnight to allow flavors to combine.
- Any leftover walnut butter may be frozen.
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