What’s more beautiful than to start your day with a big stack of fluffy pancakes on your dining table…!!! Golden and soft, with the maple syrup slowly flowing through the stacks… how can you not be drooling?

Pancakes are everybody’s favorite, unless you have never tasted it. Well yea… my experience with pancakes really started a year ago around the time I moved to the US, and it was the very first “new” breakfast dish I heard about. Pancakes are not common in India as we have a different variety of breakfast dishes which are mostly vegetarian, and made with rice, pulses and wheat. But now, it is one of our favorite breakfasts…!

There are hundreds of different pancake recipes, and it’s so easy to make variations and try. This is a recipe which uses buttermilk, and I have read in many articles that buttermilk is a key element to bring in softness, not just for pancakes but also in cakes, breads & muffins. It’s an old fashioned grandma technique and it really works. You might get a bit apprehensive initially thinking about the sourness of buttermilk, but not only does it make the pancakes light, moist and fluffy, it also tastes awesome.

One key point while making these buttermilk pancakes is to not over-mix the batter, it may end up in hard pancakes. Those little lumps in the batter are just fine, and also make sure you pour the batter when the griddle is really hot.

Interested to try another version of pancakes? Check this out –>  Dutch baby pancake.

Enjoy, Happy Cooking…!

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Buttermilk Pancakes

Treat yourself to a stack of Light n Fluffy Buttermilk Pancakes! Made with simple pantry ingredients and ready under 30 minutes, enjoy your mornings with this breakfast topped with your favorite fruits and a drizzle of maple syrup...!!

Course Breakfast

Cuisine American

Keyword buttermilk pancake, pancake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 pancakes

Author Akhila

Ingredients

• 1 cup flour
• ¾ cup buttermilk
• 2 tbsp sugar
• 1 large egg
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tbsp melted butter
• Whipped cream, fruits, honey/maple syrup (serve)

Instructions

• In a bowl sift together flour, baking powder, baking soda and salt. Mix all the dry ingredients well.
• Take another bowl and add eggs, sugar, vanilla extract, butter and whisk in buttermilk.
• Add the above wet ingredients to the dry flour mix and whisk lightly. Do not over mix the batter, its fine to have a few lumps.
• While making the pancakes, heat the griddle, smear with butter /oil and pour batter into it when it is really hot (about ¼ cup batter).
• When the top side starts to bubble up, flip and cook the other side until it turns golden.
• Serve warm with whipped cream or honey or maple syrup or any fruit mix.

Notes

You can also use berries in this recipe, just fold it into the batter at the end of the third step.

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If you are a fan of chocolate, then you will definitely love this recipe of the day – Chocolate Granola. Oats, along with cocoa powder, almonds, and tiny bits of chocolate chips, takes this dish to a whole new level of yumminess…where regular granola recipes come nowhere close by! It’s both chocolaty and crunchy with all the goodness from nuts and fruits.

This recipe works perfectly for your meal prep days, especially when you’re looking to whip up a quick and simple breakfast. If you prefer it with a glass of hot milk, then it would taste quite similar to chocolate milk, and that’s something kids would also love. Maple syrup and brown sugar provides enough sweetness to this recipe, which is not overpowered by the chocolate chips. Add some fresh fruits, and you have a perfect healthy breakfast ready in no-time!

You can also serve this Chocolate Granola as a post-lunch or post-workout snack, just what you need to stay away from that unhealthy bag of chips and at the same time packing you with fiber and nutrients.

Pro – Tip: After baking the granola and tossing it with chocolate chips, clusters start to form as the melted chips begin cooling down and binding the granola. Once cooled, try not to break the clusters as that’s what makes this recipe soo yum! The clusters are airy, pack the right amount of chocolate, and are so flavorful that you can literally snack on it.

Since this is a basic recipe for chocolate granola, you can customize it to your likeness by adding nuts and dry fruits of your choice, switching maple syrup with honey, replacing chocolate chips with chunks… the options are endless!

Enjoy, Happy Cooking…!

Interested in more healthy oat’s recipes? Check these out:

• Easy Homemade Granola
• Berry Yogurt Parfait
• Healthy Nut Bars with Chocolate Drizzle
• Berry Oatmeal Crumb Bars

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Chocolate Granola

This easy 30-minute Chocolate Granola is made with simple pantry ingredients and is a perfect healthy treat for all chocolate lovers …!!

Course Breakfast, Snack

Cuisine American

Keyword breakfast, chocolate granola, granola

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10

Author Akhila

Ingredients

• 3 cups old fashioned oats
• ¾ cup sliced almonds
• ½ cup cocoa powder (unsweetened)
• ¼ tsp salt
• ½ cup coconut oil (melted)
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ cup brown sugar
• ½ cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350-degree F. Line a baking tray with parchment paper and keep aside.
• In a large bowl, mix the dry ingredients; oats, almonds, cocoa powder and salt.
• In a separate bowl, combine maple syrup, melted coconut oil, vanilla extract, and brown sugar, whisk well to mix properly.
• Now transfer the whisked wet ingredients into the large bowl containing the mixed dry ingredients. Mix all of it together.
• Transfer the mix to the prepared baking pan and level it evenly. Bake in the preheated oven for 30 minutes, stirring it halfway through the bake.
• Remove the pan from the oven and immediately transfer the chocolate chips onto the tray. Stir to mix, the chocolate chips will start to slightly melt within the warm granola.
• Once it cools, the granola will harden and form clusters. Pro tip: Do not break the clusters as the granola tastes best when clustered!
• Allow the granola to sit for 1-2 hrs. to cool down completely. Transfer to a closed air tight container and store up to 3-4 weeks at room temperature.

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One of the newest additions to my Favorite Recipes collection – Quinoa Fried Rice, has become my latest crush! A total fuss free recipe with fewer ingredients, a zillion health benefits, and takes hardly 15 minutes to cook.

So, why Quinoa? Quinoa is high in protein, fiber, and minerals, and also a healthy substitute for rice. It fits perfectly with the Eat Healthy mantra of the modern world which although is dominated by salads, but quinoa makes a great low-calorie replacement to regular rice recipes.

Now, why Fried Rice? Well, to me it is the best possible way to clear your leftover veggies at home, but this time not along with rice, instead quinoa. Or if you are a parent worrying on how to make your kids eat veggies, this is your answer; it’s colorful, tasty, and of course loaded with all the good stuffs! Also, your customizing options are ample; add or replace with tofu, paneer, eggs, chicken or meat, as you like. I am sure you’re gonna love this dish if you are a fan of Chinese takeout dinner nights, like me.

There is no big list of sauces to this recipe, just two; Soya sauce and Chili Garlic sauce. I love using chili garlic sauce in my Asian inspired dishes, especially in stir fry and fried rice recipes.  You can substitute it with sriracha sauce, but I highly recommend Chili garlic sauce. Trust me… it tastes so damn good.

Enjoy, Happy Cooking…!

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Quinoa Fried Rice with Grilled Pineapple

Healthy n Nutritious Quinoa Fried Rice loaded with Veggies and Grilled Pineapple… A Perfect Rice substitute, Tastes way better than your regular Takeouts…!! 

Course Main Course

Cuisine Chinese

Keyword fried rice, quinoa, quinoa fried rice

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 cup quinoa (cooked and cooled)
• 2 garlic (minced)
• ½ of an onion (chopped)
• ½ cup green beans (chopped)
• 1 carrot (chopped)
• ¼ cup edamame / green peas
• 2 tbsp soya sauce / tamari
• 2-3 tsp chili garlic sauce / sriracha sauce
• 3 pineapple rings
• Salt and pepper (as required)
• 1 tbsp oil (olive / sesame / vegetable oil)
• ¼ cup green onions (chopped, garnish)

Instructions

• Cook quinoa according to package directions.

  OR

  Rinse the quinoa and drain. Combine quinoa with 2 cups of water and bring to a boil. When it starts boiling, reduce the heat to a low, cover and simmer for 15 minutes until the water is absorbed and germ has spiraled out.
• Heat oil in a pan on medium heat, sauté garlic until its fragrant. Add the chopped veggies (except edamame/green peas) and cook until the vegetables turn tender. Season with salt and pepper.
• Meanwhile on a grill pan, cook pineapple rings on medium heat, 5 minutes on each side, until they become slightly caramelized / tender. You can brush with a little oil / butter if desired. Remove from the pan and slice the rings into bite size pieces.
• Add cooked quinoa, edamame, soya sauce and chili garlic sauce, into the pan with cooked vegetables. Toss for 3-4 minutes to combine well. Add chopped pineapple slices, mix well and garnish with green onions.

Notes

1. You can use your choice of vegetables like bell pepper, snow peas, zucchini, broccoli, mushrooms, or corn, and also include eggs and any protein as desired.

2. Chili garlic sauce works best for this recipe, but you can substitute it with sriracha sauce.

3. This same recipe can be used to make fried rice with your choice of cooked and cooled brown/white rice.

4. You can refrigerate the prepared dish in an air tight container for up to 4-5 days.

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