Julian?S Pancakes Recipe

Looking for an easy Julian?s Pancakes recipe? Learn how to make Julian?s Pancakes using healthy ingredients.


Submitted by gmon011108017

Makes 16 servings



Jessica Seinfelds blog recipe. The pancakes we eat at our house are from a homemade recipe I came up with after noting that most store bought pancake mixes are made with white flour, have lots of sodium, and do little to boost your whole grains or protein intake. I?ve experimented at home with a lot of different versions of this recipe below, but the one I present to you today is currently beloved. I use ricotta cheese and almond meal because I want my kids to get some protein and fat in their bodies and brains before school. Often, I will make the dry mix at night and add the wet ingredients in the morning. This is because my son Julian, also a pancake aficionado, has something to say if I have not made the pancakes fluffy enough. I have found that we get greater fluff when I mix in the milk, eggs, ricotta, etc. in the morning. We love thick, hearty pancakes, but if you like them thinner, and less fluffy, add some more milk. To finish them off, we top them with fresh blueberries or raspberries and pure Vermont Maple Syrup! On the weekends I can sometimes be convinced to add 2-3 chocolate chips per

Recipe Ingredients for Julian?s Pancakes

1 cup Almonds Whole Raw
1/2 cup old-fashioned rolled oats (not instant)
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tablespoons Organic Flax Seed Meal
2 teaspoons Original Raw Chia Seeds
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 whole eggs
2 egg whites
1 cup 1% milk
1/2 cup ricotta cheese
1/4 cup maple syrup
1 teaspoon vanilla

Recipe Directions for Julian?s Pancakes

  1. Blend almonds and oats in the food processor until fine. Add in flours, flax meal, chia seeds, baking powder and soda, and salt and pulse until mixed. Set aside.

  2. In a large bowl, combine eggs, egg whites, milk, ricotta, maple syrup and vanilla. Using a whisk or rubber spatula, add in dry ingredients and combine until mixed.

  3. Using a large skillet, heat on medium-high. Add cooking spray or butter and measure 1/4 cup per pancake. Let cook 1-2 minutes per side, depending on how well-done you like your pancakes. Top with real Vermont maple syrup and fresh berries. Don?t mind our cat Cinnamon?she wanted in.

Categories

Breakfast

Nutrition Facts
Serving Size 56.5g
Amount Per Serving
Calories
124
Calories from Fat
47
% Daily Value*
Total Fat
5.2g
8%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
26mg
9%
Sodium
87mg
4%
Potassium
113mg
3%
Total Carbohydrates
14.2g
5%
Dietary Fiber
1.6g
6%
Sugars
3.9g
Protein
5.1g
Vitamin A 2% Vitamin C 0%
Calcium 8% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
    Bad points
  • Contains alcohol
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