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Sweet Banana Almond Oatmeal
Breakfast American

Sweet Banana Almond Oatmeal

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Mash ½ banana in a saucepan; whisk in almond milk, honey, almond extract, ¼ teaspoon cinnamon, and salt until smooth. Bring to a boil; stir in oats. Reduce heat to medium-low; simmer until oats are tender and liquid has been absorbed to your desired consistency, 5 to 7 minutes. Transfer to a bowl.
  2. 2 Dice remaining ½ banana; place on top oatmeal. Sprinkle with cinnamon.

By mamacaroni

Stuffed French Toast
Breakfast American

Stuffed French Toast

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread softened cream cheese on four slices of bread. Spread raspberry jam on the remaining 4 slices of bread.
  3. 3 Press the cream cheese and jam slices together forming sandwiches.
  4. 4 Beat eggs, milk, and almond extract together in a medium, shallow bowl.
  5. 5 Melt butter in a large, heavy skillet over medium-high heat. Dip sandwiches in egg mixture to coat evenly.
  6. 6 Place sandwiches in the skillet, and cook on both sides until golden brown, about 2 to 4 minutes per side.
  7. 7 Enjoy!

By ELISAW

Breakfast Granola Cups
Breakfast American

Breakfast Granola Cups

3.8

Prep
20 min
Cook
10 min
Total
110 min

Instructions

  1. 1 Spray six muffin cups with cooking spray.
  2. 2 Stir banana, honey, and almond extract together in a bowl until smooth.
  3. 3 Stir oats, cinnamon, and salt together in another bowl; add to banana mixture and stir until well combined. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Remove muffin cups from the refrigerator. Press oat mixture firmly into the base and sides of each cup again.
  6. 6 Bake in the preheated oven until set and fragrant, 10 to 12 minutes.
  7. 7 Remove from the oven; use a spoon to press the sides of granola into the muffin cups again. Let cool for 20 minutes, then remove from the muffin cups.
  8. 8 Spoon yogurt into each cup.

By The Gruntled Gourmand

Gluten Free Danish
Breakfast American

Gluten Free Danish

4.4

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine pancake mix, butter, and sugar in a bowl; stir until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract until fully incorporated; the dough will be sticky.
  3. 3 Drop dough by rounded tablespoonfuls onto the prepared baking sheet, spaced about 2 inches apart. Make a shallow indentation in center of each dough ball using the back of a teaspoon. Fill each center with 1 teaspoon jam.
  4. 4 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool.
  5. 5 Combine confectioners' sugar, 3 tablespoons milk, vanilla extract, and remaining 1/4 teaspoon almond extract; mix until smooth. Drizzle glaze over Danish.

By Melissa R

Pear and Almond French Toast Casserole
Breakfast American

Pear and Almond French Toast Casserole

4.7

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 Evenly distribute butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle brown sugar over butter. Arrange pear slices into the bottom of the dish. Arrange bread cubes into a single layer over pears.
  2. 2 Mix together eggs, milk, sugar, vanilla, and almond extract in a large bowl until fully blended; pour evenly over bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in the refrigerator, 8 hours to overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and allow to warm while the oven preheats.
  4. 4 Bake in the preheated oven until the top of bread is golden brown and eggs have solidified, 45 to 60 minutes. Top with sliced almonds to serve.

By abfabmom

Puff Pastry Bear Claws
Breakfast American

Puff Pastry Bear Claws

5.0

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Beat ⅓ cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks; beat well. Beat in almond extract. Stir in ground almonds and flour until reaches a thick paste-like consistency.
  3. 3 Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in lower center of each piece puff pastry. Fold puff pastry over filling; press edges together to seal. Make three ½-inch cuts, equally spaced apart on bottom edge, to make "claws." Transfer pastries to a baking sheet.
  4. 4 Whisk whole egg and water together in a bowl; brush on each bear claw, then sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
  5. 5 Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

By Da Momb

Blueberry Almond Overnight French Toast
Breakfast American

Blueberry Almond Overnight French Toast

3.7

Prep
25 min
Cook
50 min
Total
555 min

Instructions

  1. 1 Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
  2. 2 Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
  3. 3 Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
  4. 4 Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
  5. 5 Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.

By Almond Breeze

Baked Strawberry French Toast
Breakfast American

Baked Strawberry French Toast

3.6

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
  2. 2 Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
  3. 3 Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
  4. 4 Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
  5. 5 Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

By Must Love Home

Blueberry Almond Pancakes
Breakfast American

Blueberry Almond Pancakes

4.9

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds. Set aside.
  2. 2 Whisk together flour, sugar, baking powder, and salt in a medium bowl; set aside.
  3. 3 Beat together yogurt and eggs in a large bowl until smooth. Add melted butter and almond extract; beat well. Fold flour mixture into yogurt mixture until well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
  4. 4 Melt remaining 2 tablespoons butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into the skillet and place 6 to 10 blueberries onto batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.

By ChefNYC

Greek Yogurt Blueberry-Lemon Pancakes
Breakfast American

Greek Yogurt Blueberry-Lemon Pancakes

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk flour, baking powder, sugar, and salt together in a large bowl.
  2. 2 Whisk almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl Stir in butter. Add to flour mixture, stirring until just mixed. Gently fold in blueberries.
  3. 3 Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
  4. 4 Cook until pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.

By lutzflcat

Buttermilk French Toast with Maple Syrup
Breakfast American

Buttermilk French Toast with Maple Syrup

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Beat eggs in a bowl until smooth. Add buttermilk, almond extract, cinnamon, and nutmeg; beat until batter is smooth. Dip bread slices into batter until both sides are evenly coated.
  2. 2 Coat a skillet with cooking spray; heat over medium heat. Add bread slices; cook until golden brown, 4 to 5 minutes per side.
  3. 3 Meanwhile, combine white sugar, water, and brown sugar in a saucepan; bring to a boil and cook for 1 minute. Off heat, cool syrup for 2 minutes. Stir in maple-flavored extract and vanilla extract. Serve syrup over French toast.

By Whitney Shirley

Peachie Peach Pecan Nut Bread
Breakfast American

Peachie Peach Pecan Nut Bread

4.4

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.
  2. 2 Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach purée and almond extract.
  3. 3 Stir flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl; stir into peach mixture until blended. Fold in pecans. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Cool bread in the pan for 10 minutes before removing from the pan to cool completely on a wire rack.

By PJ's kitchen

Strawberry Oat Chocolate Chip Greek Yogurt Pancakes
Breakfast American

Strawberry Oat Chocolate Chip Greek Yogurt Pancakes

2.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
  2. 2 Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.

By Megan Olson

Raspberry Almond Muffins
Breakfast American

Raspberry Almond Muffins

4.2

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
  3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
  4. 4 In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
  5. 5 In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
  6. 6 Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

By Tiffany

Almond French Toast
Breakfast American

Almond French Toast

4.5

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Toast almonds in a small saucepan over low heat, tossing frequently, until lightly browned, 5 to 10 minutes. Remove from the heat and set aside.
  2. 2 In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract, and vanilla extract. Soak bread slices in the mixture until saturated, then transfer to a shallow pan. Cover and refrigerate for approximately 1 hour.
  3. 3 Heat canola oil and butter in a large skillet over medium heat. Press one side of each soaked bread slice into toasted almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

By The Princess

Gluten-Free Cherry Cobbler Muffins
Breakfast American

Gluten-Free Cherry Cobbler Muffins

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine flour, ½ cup white sugar, and baking powder in a large bowl; make a well in center. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl until blended; pour into well in flour mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Spoon batter into the prepared muffin cups, filling each ⅔ full
  3. 3 Combine oats, brown sugar, ¼ cup white sugar, and butter in a small bowl until crumbly; sprinkle over batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in centers comes out clean, about 20 minutes.

By Autumn1965

State Fair Crêpes
Breakfast American

State Fair Crêpes

5.0

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Blend milk, eggs, 1 tablespoon melted butter, white sugar, almond extract, and flour in a blender into a smooth batter, 1 to 2 minutes. Allow the batter to rest while you finish the remaining steps, at least 20 minutes.
  2. 2 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate.
  3. 3 Melt 1 teaspoon butter on a crêpe pan or in a non-stick skillet over medium heat. Pour in 1/4 cup batter, swirl the pan to evenly coat the entire bottom of the pan with the thin batter, and cook until small brown spots appear on the bottom of crêpe, 2 to 3 minutes.
  4. 4 Carefully loosen crêpe from pan and gently flip to cook other side, 1 to 2 more minutes. Crêpe is done when batter in center is set and a few small brown spots appear on 2nd side.
  5. 5 Slide crêpe onto a plate lined with a piece of parchment paper. Cook remaining crêpes, buttering the pan when needed, and stack cooked crêpes between pieces of parchment paper.
  6. 6 Melt remaining 2 tablespoons butter in a skillet and cook the sliced bananas until golden brown on both sides, about 3 minutes per side. Set bananas aside.
  7. 7 To assemble, place a crêpe onto a serving plate and spread 1 tablespoon of chocolate hazelnut spread and 1 tablespoon peanut butter over the crêpe.
  8. 8 Place a bacon strip in the center of the crêpe and top bacon with a banana half. Drizzle about 1/2 teaspoon of honey over the banana half.
  9. 9 Roll up the crêpe into a cylinder shape; dust with confectioners' sugar and a drizzle of chocolate syrup. Repeat with remaining ingredients to make 12 filled crêpes.

By lutzflcat

Fluffy Cake Donuts
Breakfast American

Fluffy Cake Donuts

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a donut pan.
  2. 2 Mix flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a large bowl. Stir in milk, eggs, butter, and vanilla. Beat until well blended. Fill each prepared donut cup approximately 3/4 full.
  3. 3 Bake in the preheated oven until donuts spring back when touched, 8 to 10 minutes. Allow to cool slightly before removing from the pan.
  4. 4 While the donuts are cooling, make the glaze: Blend confectioners' sugar, hot water, and almond extract together in a small bowl. Dip doughnuts in the glaze when serving.

By SYNEVA B

Amazing Almond-Carrot-Currant Bread
Breakfast American

Amazing Almond-Carrot-Currant Bread

5.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Cream sugar, butter, and salt together in a bowl with an electric mixer until combined. Add eggs, 1 at a time, then vanilla and almond extracts.
  3. 3 Mix all-purpose flour, whole wheat pastry flour, baking soda, and baking powder together in a medium bowl. Add to butter-egg mixture in 3 additions, alternating with carrots and milk in 2 additions. Stir in currants and almonds; the batter will be quite wet. Pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By Melanie

Poppy Seed Bread with Glaze
Breakfast American

Poppy Seed Bread with Glaze

4.8

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
  2. 2 Mix flour, salt, baking powder, poppy seeds, 1 ½ teaspoons butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring together in a large bowl. Pour into prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. Cool loaves for 5 minutes, then poke holes in top of loaves; pour glaze over top of bread.
  4. 4 To make the glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla together in a bowl; stir in enough confectioners' sugar to make a smooth glaze.

By Christina Jun

Pistachio Muffins
Breakfast American

Pistachio Muffins

3.0

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
  2. 2 Stir together flour, white sugar, brown sugar, 1/2 cup chopped pistachio nuts, ground pistachio nuts, cornstarch, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Make a well in the center.
  3. 3 Whisk together milk, melted butter, eggs, vanilla, and almond extract in a medium bowl until combined. Pour milk mixture into the well of flour mixture and mix with a spatula just until batter is combined but a few lumps remain. Do not overmix.
  4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle the tops of each muffin with remaining 1/2 cup chopped pistachio nuts.
  5. 5 Bake in the preheated oven until the tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

By LDMKitchen

Lemon and Orange Yogurt Muffins
Breakfast American

Lemon and Orange Yogurt Muffins

4.7

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  2. 2 Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
  3. 3 Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
  4. 4 Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
  5. 5 Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
  6. 6 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.

By lutzflcat

Blended Baked Oats 5 Ways
Breakfast American

Blended Baked Oats 5 Ways

4.8

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease five 8-ounce ramekins.
  2. 2 Make the blended oats: Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes.
  3. 3 Make the flavors: Add pumpkin purée, cranberries, walnuts, and pumpkin pie spice to one ramekin. Add coconut, almonds, and almond extract to a second ramekin. Add cherries, chocolate chips, and cocoa powder to a third ramekin. Add blueberries, maple syrup, and lemon zest to a fourth ramekin. Add raisins, walnuts, cinnamon, cloves, and allspice to a fifth ramekin.
  4. 4 Divide blended oat batter evenly among the prepared ramekins. Carefully stir the batter in each ramekin individually until all additional ingredients are thoroughly incorporated. Transfer ramekins to a baking sheet.
  5. 5 Bake in the preheated oven until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool for 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Rewarm before serving.

By Kim

Strawberry Bread II
Breakfast

Strawberry Bread II

4.3

Prep
Cook
Total

Instructions

  1. 1 Lightly grease a 9 x 5 inch glass loaf pan, and line with greased waxed paper. Preheat oven to 350 degrees F (175 Degrees C).
  2. 2 In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries.
  3. 3 In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
  4. 4 Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.

By Vicki Monte

Bread Pudding Made with Cinnamon Rolls
Breakfast

Bread Pudding Made with Cinnamon Rolls

5.0

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  2. 2 Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
  3. 3 Transfer cinnamon roll mix to a casserole dish and dot with butter.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

By Kellidd

Soy Milk Pancakes
Breakfast

Soy Milk Pancakes

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
  2. 2 Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.

By LADYBACH

Shannon's Oven Pancake
Breakfast

Shannon's Oven Pancake

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Stir white sugar and 1 tablespoon brown sugar together in a small bowl. Stir flour, cinnamon, pumpkin pie spice, and salt together in a separate bowl with a whisk.
  3. 3 Put butter in an 8-inch cake pan and melt in preheated oven, 3 to 5 minutes.
  4. 4 Sprinkle remaining brown sugar over the melted butter in the cake pan.
  5. 5 Beat eggs, milk, vanilla extract, and almond extract together in a larger bowl with an electric mixer; stir into the flour mixture until you have a smooth batter. Pour the batter over the butter and brown sugar in the cake pan. Sprinkle white and brown sugar mixture over the batter.
  6. 6 Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

By Shannon

Dairy Free Whole Wheat Pancakes
Breakfast

Dairy Free Whole Wheat Pancakes

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
  2. 2 Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.

By Kimberly