Oatmeal Blender Pancakes {Vegan & Gluten-Free}

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Sometimes I fall in love with an ingredient or a recipe and I just can’t help but blog about it twice in rapid succession.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Exhibit A: that time I posted two layer cakes in a week.
Exhibit B: when I made cinnamon rolls and monkey bread in the same week with the same dough.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}This time (Exhibit C?), I’ve gone a little nuts about old-fashioned oats. I’ve waxed on and on (and on and on and on and on) about how much I love making and eating granola, but even I need a little variety in my repertoire. I mean, who eats their regular everyday breakfast on the weekend?!

Oatmeal Blender Pancakes {Vegan & Gluten-Free}I have lots of weekend breakfasts (or brunches or company breakfasts or holiday breakfasts or whatever you want to call them) in the archives. The one I make most often is a Puff Pancake, but I think that’s about to change because I can’t get enough of these Oatmeal Blender Pancakes.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}I’ve made these easy-peasy pancakes four times since I got back from Christmas vacation and I don’t see any end in sight. I mean, what’s not to love about a stack of pancakes that’s completely whole grain, comes together in the blender, uses ingredients you probably already have, is vegan and gluten-free, and is still soft and fluffy?!

Seriously, y’all. I’m in love.Oatmeal Blender Pancakes {Vegan & Gluten-Free}

Oatmeal Blender Pancakes {Vegan & Gluten-Free}
makes 12-14 small pancakes

5 teaspoons apple cider vinegar
~1 2/3 cups milk of choice (I used unsweetened vanilla almond milk)
2 1/4 cups old-fashioned oats (use certified gluten-free oats for gluten-free pancakes)
1/4 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
3 tablespoons pure maple syrup
3 tablespoons neutral-flavored oil (I like canola), plus more for cooking

For Serving:
pure maple syrup
butter or vegan margarine
fresh fruit

Place apple cider vinegar in a liquid measuring cup. Pour in milk of choice until it reaches the 1 2/3 cups mark. Let sit 5 minutes or until curdled.

Combine remaining ingredients in a high-powered blender. Add milk mixture. Blend until smooth, about 40-60 seconds. Scrape down the inside of the blender as necessary. Let mixture rest for 5 minutes; it will thicken slightly.

Heat 1 tablespoon of oil in a heavy-bottomed skillet over medium heat. Add batter to the pan in 1/4 cup increments, leaving space between pancakes. Let cook until bubbles form on the surface, about 2 minutes. Flip pancakes and cook an additional 1-2 minutes. Remove to a plate. Repeat process with all remaining batter, adding oil to the pan as necessary.

Divide pancakes among serving plates. Top with butter, maple syrup, and/or fresh fruit. Serve immediately.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}

10 Minute Stovetop Granola

10 Minute Stovetop GranolaIf you’ve been around here awhile, you know I’m a bit of a granola junkie. I eat the stuff almost everyday. I have five recipes in the archives and another twenty that haven’t been posted. Heck, I even have a recipe for Granola Cookies! What I’m saying is that if you’re into granola, you’ve come to the right corner of the internet.

10 Minute Stovetop GranolaAll the recipes in the archives are made the traditional way—baked at a relatively low temperature with frequent stirring to prevent burning. Each variation makes enough for three weeks worth of breakfasts. Yes, granola is a great thing to prep-ahead and have stashed in your cabinet on busy mornings.

But there are times when I am out of town for a week, or that I am working on a breakfast recipe for an extended period, or even that I just don’t have time for breakfast at home. And, very occasionally, I come up with a flavor combination that simply doesn’t work (Orange-Pistachio comes to mind), and then I’m stuck eating subpar breakfasts for three weeks so that I don’t waste food…10 Minute Stovetop Granola

…until recently, that is.

10 Minute Stovetop GranolaI started making granola on the stovetop this past October and I totally love it. Not only does it take just a quarter of the usual cook time, but it makes a smaller batch! This means that I don’t have to worry about it turning stale in a few weeks or just growing tired of the flavor combination—it’s gone long before that happens.

10 Minute Stovetop GranolaToday’s granola recipe was made as most of mine are: as a way to use up odds and ends from my mix-in cabinets. There are oats of course, but the rest is just based on ratios.

10 Minute Stovetop GranolaFor two cups of oats, I add in one cup of chopped nuts and seeds (pecans, pepitas and sunflower seeds, in this case). Those get toasted in a dry skillet until they are fragrant and the seeds are starting to pop.

10 Minute Stovetop GranolaNext come three tablespoons of oil (I used coconut) and six tablespoons of sweetener. I went for maple syrup and dark brown sugar for this batch, but if you don’t like the idea of straight-up sugar in your breakfast, you may sub coconut sugar or use all maple. Don’t forget to add some salt for balance.

10 Minute Stovetop GranolaCook the granola a few minutes more before removing it from the heat and adding in some dried fruit. I went with dates—I impulse-bought a huge bag of them on a recent trip to Costco and now I’m throwing them in everything. If dried fruit isn’t for you, leave the granola as-is.

10 Minute Stovetop Granola10 Minute Stovetop GranolaSpread the granola out on a parchment-lined baking sheet and let it cool. If you’re the type of person who adds chocolate chips to granola, this is the time.

10 Minute Stovetop GranolaPile your finished granola into a jar. Who knew oats, nuts, and seeds could look so pretty?!

10 Minute Stovetop GranolaThis Stovetop Granola doesn’t cluster much, but that can be remedied by using a thicker sweetener like honey or brown rice syrup. Real cluster enthusiasts might want to add an extra tablespoon or two, just in case.

I, however, don’t mind clusterless granola. Paired with some plain yogurt and a full French press…well, I have no complaints at all.10 Minute Stovetop Granola

10 Minute Stovetop Granola
makes about 1 quart

2 cups old-fashioned oats (use certified gluten-free oats for gluten-free granola)
1/2 cup chopped pecans
1/4 cup raw pepitas
1/4 cup raw sunflower seeds
3 tablespoons coconut oil
3 tablespoons dark brown sugar, packed
3 tablespoons pure maple syrup
1/2 teaspoon fine sea salt
1/2 cup chopped dates (I used deglet noor)

Line a rimmed baking sheet with parchment. Set aside.

Heat a large, heavy-bottomed skillet over medium heat. Add oats, pecans, pepitas, and sunflower seeds. Cook, stirring constantly, until very fragrant and toasted (about 4-5 minutes). Do not burn.

Remove pan from heat. Add coconut oil and allow to melt. Stir to coat the oat mixture. Stir in dark brown sugar, maple syrup, and salt. Return pan to medium heat and cook/stir for 2-3 additional minutes, until sweeteners are incorporated. Remove granola from heat. Stir in chopped dates.

Transfer mixture to parchment-lined pan and allow to cool.

Store granola in an airtight container at room temperature for up to three weeks.

10 Minute Stovetop Granola

Eggnog Puff Pancake {Dutch Baby}

Eggnog Puff Pancake {Dutch Baby}I don’t think I’ll ever grow bored of puff pancakes. When I rediscovered my childhood favorite breakfast a few years ago, I was shocked to learn how easy they are to make, and so I have made many. (Many many many.)

I already have the classic recipe and a Caramel Apple version in the archives. Two variations over two years may not sound like much, but just know that this could easily be an all-puff-pancake-all-the-time blog 😉

Today, I’m giving you a version of my favorite weekend breakfast worthy of any Christmas morning spread. Feast your eyes on this rumpled beauty: the Eggnog Puff Pancake {Dutch Baby}.

Eggnog Puff Pancake {Dutch Baby}Like all puff pancakes, this holiday version is ridiculously easy and far more than the sum of its parts. It comes together quickly and bakes in the oven (no pancake flipping!), culminating in a soft-centered, shareable pancake flavored with everyone’s favorite seasonal beverage.

Eggnog Puff Pancake {Dutch Baby}Eggnog Puff Pancake {Dutch Baby}Making an Eggnog Puff Pancake is as easy as putting eggnog, a few eggs, a touch of sugar, a bit of spice, and some flour in a food processor and blitzing it into a thin batter. The hardest part is waiting five minutes for some air bubbles to dissipate.

Eggnog Puff Pancake {Dutch Baby}Eggnog Puff Pancake {Dutch Baby}Pour the batter into a searing hot pan and bake it for fifteen minutes, until puffed and golden. Within 90 seconds of its removal from the oven, your Eggnog Puff Pancake will collapse on itself, leaving behind a rustic, fragrant holiday breakfast masterpiece.

Eggnog Puff Pancake {Dutch Baby}Let your pancake cool for a minute or two before slicing it up.

Eggnog Puff Pancake {Dutch Baby}As far as toppings go, I recommend maple syrup…

Eggnog Puff Pancake {Dutch Baby}…and a dusting of confectioner’s sugar that you’ve spiked with cinnamon and nutmeg…

Eggnog Puff Pancake {Dutch Baby}…and a dollop of whipped cream.

Eggnog Puff Pancake {Dutch Baby}It may seem like overkill, but the combination of toppings and the custard-like, nutmeg-scented center of the pancake will have everyone at the table asking you to make this again before the New Year. And you will because it’s just that easy, and just that delicious.Eggnog Puff Pancake {Dutch Baby}Eggnog Puff Pancake {Dutch Baby}

Looking for more eggnog treats? Try these sandwich cookies and this cake!

Eggnog Puff Pancake {Dutch Baby}
makes 4-6 servings

1 cup eggnog
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 cup + 2 tablespoons all-purpose flour
3 tablespoons granulated sugar 
3/4 teaspoon ground nutmeg 
1/2 teaspoon ground cinnamon 
pinch of Kosher or sea salt
3 tablespoons unsalted butter

For serving:
maple syrup
confectioners sugar (with pinches of cinnamon and nutmeg)
whipped cream

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

In the bowl of a food processor* or high-powered blender, combine eggnog, eggs, vanilla, flour, sugar, nutmeg, cinnamon, and salt. Process 15-30 seconds, or until no lumps remain. Let batter rest five minutes.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Bake 15 minutes, until puffed and golden. Do NOT open the oven door during baking.

Let pancake cool 2-5 minutes before slicing. Serve immediately with maple syrup, confectioners sugar, and whipped cream, if desired.

Note:

If you don’t have a food processor or blender, you may mix the batter and then push it through a fine mesh sieve to remove lumps and bubbles.

Eggnog Puff Pancake {Dutch Baby}

Friday Favorites: Holiday Breakfasts

How was your Thanksgiving? My family spent ours at my godparents’ ranch. The food and company were great and there were five dogs, so it was basically the best day ever.

Friday Favorites: Holiday BreakfastsBefore I start with the Christmas cookies, let’s talk about breakfast. It may be the most important meal of the day, but that doesn’t mean it has to be boring.

Today, I’m bringing you seven show-stopping recipes guaranteed to make your family and friends feel at home for the holidays.

Friday Favorites: Holiday BreakfastsMonkey Bread

Monkey Bread is basically cinnamon rolls, deconstructed. The sweet dough is cut into small pieces, dipped in butter, rolled in cinnamon-sugar, and baked in a tube pan. I like to finish it off with warm homemade caramel sauce.

Friday Favorites: Holiday BreakfastsScratch Biscuit Monkey Bread

Canned biscuits are a popular alternative to making Monkey Bread from scratch. If you’d like to cut down on time and skip the yeast without sacrificing flavor, this is the recipe for you. It’s made with a simple cream biscuit dough and can be ready in 90 minutes or less.

Friday Favorites: Holiday BreakfastsMarzipan Cinnamon Rolls

Cinnamon rolls are a popular Christmas morning breakfast for a reason. Swirls of buttery cinnamon-sugar goodness, fluffy rolls, and sweet glaze are hard to beat! But if you add in a can of marzipan, some almond extract, and some toasted slivered almonds, you might come close.

Friday Favorites: Holiday BreakfastsPuff Pancake {Dutch Baby}

Puff Pancakes were a common weekend breakfast in my house and remain a favorite to this day. The batter comes together in the food processor and is super easy to scale up and down to feed any number of guests! Everyone will love seeing you pull a big, puffy pancake out of the oven, and the crispy edges and custard-like center will have them coming back for seconds.

Friday Favorites: Holiday BreakfastsCaramel Apple Puff Pancake {Dutch Baby}

Puff Pancakes are a classic for a reason, but this time of year, I go for this Caramel Apple version. Sliced apples and pie spices are tossed together and baked into the pancake batter. When it comes out of the oven, it gets a drizzle of homemade caramel sauce–totally impossible to resist.

Friday Favorites: Holiday BreakfastsApple Cider Coffee Cake

Speaking of apples, I cannot say enough good things about this Apple Cider Coffee Cake. It’s super moist from an apple cider reduction, sour cream and tart apples, and it has two layers of that crunchy coffee cake crumb we all love!

Friday Favorites: Holiday BreakfastsOvernight Yeast-Raised Doughnuts

If there were ever a time to pull out all the stops and make homemade doughnuts, the holidays are it. This recipe is formulated so that you can make the dough one day and cut and fry doughnuts the next. Give them a dip in a simple chocolate glaze and shower them with sprinkles (or crushed candy canes!) before serving. These are the best doughnuts I have ever had, and I know you’ll love them too.Friday Favorites: Holiday Breakfasts

Did you make any of my recipes for Thanksgiving? Let me know in the comments or on social media using #e2bakes 💗

Baguette French Toast

Baguette French ToastThe great thing about classic dishes is that there are a million ways to make them. Take Chocolate Chip Cookies for instance: whether you like them soft and chewy, thin and crispy, with chocolate chips, with chocolate chunks, more brown sugar, more granulated sugar, etc., there’s a recipe out there to suit your preferences. The same rings true for just about any dish you can think of, really–no matter what you like, I guarantee there is someone else out there who feels the same way. While I like to think this blog is full of the “best” ways to make 200+ recipes, it’s really just a bunch of things made exactly the way I like them.

Baguette French ToastToday, let’s talk about French Toast, that classic dish made by dipping day-old bread in custard, frying it up, and serving it with maple syrup. The concept is simple, but there are endless ways to make it. Whether you like your French toast thin, thick, with just a whisper of custard, soaked with custard, fried, baked, stuffed, baked and stuffed, on the sweet side, with more of a savory note, or any other way, know that a recipe exists that suits your needs.

Baguette French ToastBaguette French ToastWhile I don’t think I’ve ever turned up my nose at any variety of French Toast, right now I’m into Baguette French Toast. My particular recipe was born of necessity on the last morning of my trip to Maine–we had two kinds of bread leftover, and I’ll be damned if I’m going to make this custard-dipped syrup-smothered dish with whole wheat sandwich bread. Thick-cut white bread or bust, am I right?!

Baguette French ToastBaguette French ToastMy Baguette French Toast (or Pain Perdu, if you’re feeling kicky) is made with thick slices of day-old baguette. You want each piece to be somewhere between 1- and 1 1/2-inches thick; I can get about 20 slices out of a baguette. The advantage to using thick slices of slightly-stale crusty bread is that they can soak up a lot of custard without getting mushy and weird. This French toast has all the fluffy texture your (or uh, my) little heart desires, but also stays fully intact.

Baguette French ToastLet’s talk about the custard. While the (very good) French toast of my childhood was soaked in just eggs and milk, as an adult, I like mine to have a little more panache. I add cinnamon, a bit of sugar, salt, and vanilla to my custard, and while none of the flavors are particularly strong, they all work to make this breakfast treat taste balanced and delicious.

Baguette French ToastA word on mixing. There is nothing I dislike more than finding unadulterated bits of egg yolk or white on my French toast. To keep this from happening, I like to mix the cinnamon, sugar, salt, and vanilla into the eggs before adding the milk. This ensures a smooth, homogeneous custard.

Baguette French ToastBaguette French ToastI soak the baguette slices in the custard for about two minutes per side before frying them in a combination of butter and oil. Yes, butter and oil. Why? Because I want the flavor of butter and the smoke point of canola oil. If I used only butter, I’d run the very real risk that it would burn, and if I used only oil, I’d miss out on flavor. By using a combination, I get plenty of flavor and crispy edges.

Baguette French ToastBaguette French ToastBaguette French ToastAs far as service goes, it’s up to you. I like the usual maple syrup, but I also heartily endorse sifting confectioners sugar over the top. Dot it all with fresh fruit, if you feel so inclined. However you choose to serve Baguette French Toast, know that you and your guests are in for a treat.Baguette French Toast

Baguette French Toast
makes 4-5 servings

1 day-old baguette* (about 11-13 ounces)
3 large eggs
1 teaspoon ground cinnamon
3 tablespoons granulated sugar
1/4 teaspoon Kosher or sea salt
2 teaspoons pure vanilla extract
2/3 cup whole milk
1-2 tablespoons butter, for cooking
1-2 tablespoons neutral-flavored oil, for cooking (I like canola)

For Serving:
seasonal fruit
pure maple syrup
confectioner’s sugar

Use a serrated knife to remove the very ends of the baguette. Slice into 1-1.5 inch slices (about 20 slices). Set aside.

Make the custard. In a small-medium mixing bowl, whisk together eggs and cinnamon until smooth. Whisk in sugar, salt, and vanilla, followed by whole milk. Pour mixture into a shallow dish.

Soak about 8-10 baguette slices in the custard for 2 minutes per side.

Heat 1 tablespoon each of butter and oil in a heavy-bottomed skillet over medium-high heat. Place baguette slices in the skillet. Let cook until a golden brown crust forms, about 2-3 minutes. Flip baguette slices and cook an additional 2-3 minutes. Remove French toast to a plate.

Repeat soaking and cooking processes until all slices of baguette have been used. Add more butter and oil to the pan, as necessary.

Divide French toast over 4-5 plates. Top with seasonal fruit, maple syrup, and confectioner’s sugar, as desired. Serve immediately.

Note:

Don’t have a baguette? Use 8 slices of thick-cut challah, brioche, or soft Italian bread instead.

Baguette French Toast