Carsten Schafer

• 2 cup [or 450 0.00] almond flour
• 1/4 tsp [or 1.23223 0.00] salt
• 2 tbl [or 29.5736 0.00] maple syrup
• 1/2 tsp [or 2.46446 0.00] vanilla extract
• 4 large eggs
• 1/2 cup [or 112.5 0.00] unsweetened almond milk or any milk

In a large mixing bowl, whisk together the almond flour and salt. Add the maple syrup, followed by the vanilla extract, then the eggs and milk and mix until combined.
Let the batter sit for 5 minutes to thicken. If the batter is too thick, add a little extra milk.
Add oil to a non-stick pan and place it over medium heat. Once hot, add 1/4 cup portions of the pancake batter to the pan and cover it immediately. Cook the pancakes for 2-3 minutes, remove the lid, flip and cook for a further 2 minutes.
Repeat the process until all the pancake batter is used up then serve immediately.

Breakfast

https://thebigmansworld.com/almond-flour-pancakes/

2023-02-28

• 1 cup [or 225 0.00] all-purpose flour
• 2 eggs
• 1/2 cup [or 112.5 0.00] milk
• 1/2 cup [or 112.5 0.00] water
• 1/4 tsp [or 1.23223 0.00] salt
• 2 tbl [or 29.5736 0.00] butter, melted
• 1/4 tsp [or 1.23223 0.00] vanilla extract (optional)

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Breakfast

https://www.allrecipes.com/recipe/16383/basic-crepes/

2021-12-27

• 1 cup [or 225 0.00] (140 grams) all-purpose flour
• 1 tsp [or 4.92892 0.00] baking powder
• 1/4 tsp [or 1.23223 0.00] baking soda
• 1/4 tsp [or 1.23223 0.00] salt
• 2 tbl [or 29.5736 0.00] granulated white sugar
• 1 large egg, lightly beaten
• 1 cup [or 225 0.00] buttermilk
• 3 tbl [or 44.3604 0.00] unsalted butter, melted
• Plus extra melted butter for greasing the pan.

You may want to double this recipe. Good enough for 2 people, but not quite enough for 3.
In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.
Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
Repeat with remaining batter, brushing the pan with melted butter between batches.
Serve immediately with butter and maple syrup or your favorite jam.
Makes about 8 - 3-inch (7.5 cm) pancakes.

Breakfast

http://www.joyofbaking.com/breakfast/ButtermilkPancakes.html

• 2 cup [or 450 0.00] steel cut oatmeal
• 1 can full fat coconut milk
• 8 cup [or 1.8 0.00] water
• 1 tsp [or 4.92892 0.00] vanilla
• 2 tbl [or 29.5736 0.00] organic cane sugar (optional)

Place all ingredients in a crock pot. Turn to low and let sit over night for about 8 hours or until creamy. Serve with: nut butter, coconut flakes, pumpkin seeds, raisins, dried fruit, chia seeds, etc.

Breakfast

http://fitfoodiefinds.com/2013/10/slow-cooker-creamy-coconut-steel-cut-oats/

2014-06-11

• 1/2 cup [or 112.5 0.00] all-purpose flour
• 1/2 cup [or 112.5 0.00] whole or 2% milk
• 2 large eggs
• 2 tbl [or 29.5736 0.00] granulated sugar
• 1 tsp [or 4.92892 0.00] vanilla extract
• 1/2 tsp [or 2.46446 0.00] kosher salt
• 2 tbl [or 29.5736 0.00] unsalted butter
• Powdered sugar, maple syrup, and jam, for serving

Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
Heat the pan and oven: Meanwhile, place a 9 to 10-inch ovensafe skillet on the middle rack of the oven and remove any racks above it. Heat the oven to 425°F.
Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.

Breakfast

https://www.thekitchn.com/how-to-make-a-dutch-baby-pancake-227629

2026-01-25

• 3 ripe bananas
• 1 egg
• 1 tsp [or 4.92892 0.00] of vanilla extract
• 1/2 tsp [or 2.46446 0.00] of cinnamon
• 1/4 tsp [or 1.23223 0.00] of nutmeg
• 1/2 cup [or 112.5 0.00] of sugar
• 2 cup [or 450 0.00] of all-purpose flour
• 1 tbl [or 14.7868 0.00] baking powder
• 1/4 cup [or 56.25 0.00] to 1/2 cup milk

Peel and mash the ripe bananas.
Beat egg, sugar, vanilla, cinnamon, and nutmeg.
Next, blend egg mixture with mashed bananas. Make sure it is all incorporated.
Then sift flour and baking powder into the banana/egg mixture. Mix it all together.
If the batter seems to be too thick add a little milk… I added about 1/4 cup to 1/2 cup of milk.
Add oil to a frying pan and place on medium high heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden.
Lastly, combine cinnamon and sugar together to create your cinnamon sugar. This is used to sprinkle on top of the fritters once they are finished cooking and still hot.
Sprinkle cinnamon sugar on top.

Breakfast

http://www.thatssoyummy.com/recipes/jamaican-banana-fritters/

• 1 1/2 cup [or 337.5 0.00] flour
• 3 1/2 tsp [or 17.25122 0.00] baking powder
• 1 tsp [or 4.92892 0.00] salt
• 1 tbl [or 14.7868 0.00] sugar
• 1 1/4 cup [or 281.25 0.00] milk
• 1 egg
• 3 tbl [or 44.3604 0.00] melted butter

Mix in given order and spoon onto hot griddle/frying pan. Add blueberries etc. if wanted.

Breakfast

Unknown

• 250 g [or 8.5 0.00] butter
• 200 g [or 6.8 0.00] sugar
• 1 vanilla sugar packet (or 1 tsp vanilla extract)
• 6 eggs
• 500 g [or 17 0.00] flour
• 1/2 l approx. milk

Cream together butter, sugar, vanilla powder
Add eggs, flour and milk. Mix.
Heat waffle maker.
Pour large spoonful of mixture into waffle maker. Cook waffles. Repeat as needed.

Breakfast

Christel Schafer

• 425 g [or 14.45 0.00] package frozen strawberries
• 2 tsp [or 9.85784 0.00] sugar (to taste)
• 4 tsp [or 19.71568 0.00] cornstarch, use less for a thinner sauce, more for a thicker sauce
• 1 tsp [or 4.92892 0.00] vanilla

Place all ingredients in a small saucepan.
Bring to a boil over medium heat and cook until mixture thickens.
Remove from heat and serve over waffles warm or serve chilled over waffles if desired.
Makes a great ice cream topping as well!

Breakfast

http://www.recipezaar.com/Strawberry-Topping-for-Waffles-149303