I am kicking off my blog by writing my first post about a Rieken family favorite – Fancy Pancakes – which are really just a fabulous simple basic pancake recipe fancied up by throwing in your choice of ingredients while they are in the pan – making them completely customizable and a total crowd pleaser. A basic classic with a twist {just my style!}.  I also love that this is a breakfast that I can make and eat entirely with one hand
while holding my baby – the egg cracking can be a little tricky -  but after much practice I’ve got it down and only get shells in the batter 10 50% of the time {did you know it is so easy to get the shells out if you use a piece of eggshell to scoop it out? Well it does. Trust me.}

Around here we eat pancakes about 4 days a week. My daughter, who is usually a very timid eater, can polish off a whole batch by herself.  Because of this I suggest whipping up a double batch. You can freeze leftovers on a cookie sheet, when frozen store in a Ziploc bag for a quick breakfast on school mornings – they go straight from freezer to toaster to plate {they sometimes need 2 times through the toaster – or you can microwave for a few seconds before toasting}

1st step - Pour yourself a cup of coffee, after all, its awfully early to be making food from scratch.
Now get started- Gather ingredients and preheat pan to medium low –  If your pan is nicely preheated your pancakes will be a thing of beauty - perfectly evenly browned.

Whisk together an egg, ¾ cup of milk, 1 tablespoon of sugar and 2 tablespoons of oil – I usually use canola oil, but you can use melted and cooled butter, coconut oil, olive oil, whatever floats your boat. I was on a super health kick a few years back and would use fish oil and ground flax to replace the oil, but my kid’s grew up and got wise to that one. darn it.

Here’s the tricky part – technically you’re supposed to mix the dry ingredients and then add to the liquid, but really, who has time for extra dishes? I just measure my flour, baking powder and salt out right on top of the liquid ingredients. Give it a little tiny mix to distribute the baking soda and salt into the flour before stirring everything up together.

Ahh look at that bubbly batter-y bowl of beauty {say wha?! You don’t get all excited about pancake batter?}

Now grease your pan with a little oil or use butter if you like crispy edges on your pancakes {if my husband didn’t eat an anti-inflammatory gluten free, dairy free diet, this is how he would like them}

Pour just under ¼ cup of batter into your nicely warmed and greased pan. Cook until bubbly on top, puffed and dry around edges. Flip and finish cooking until golden brown.

Now you COULD leave them like this and they will be perfectly delicious -  Maybe serve  with syrup – like my Fletcher likes his – maybe make ‘Elvis Pancakes’ (peanut butter, fresh bananas and chocolate syrup/chips), maybe try peanut butter and syrup folded up with a piece of bacon in the middle. Yum!

OR, you can continue to fancy them up – After you pour the batter in the pan, add some fresh or frozen berries (defrost frozen berries first), spoon a little extra batter on top to cover the berries up and cook as usual - yummy berry pancakes {this is how my daughter likes hers}

OR, the real hidden gem in this post and my personal favorite - caramelized banana and coconut pancakes… Yes, you heard that right – toasty caramelized banana-y coconut-y fried cakes- it’s like dessert for breakfast {which let’s be honest, pancakes kind of are anyway}

Just pour some batter in the pan, add sliced bananas and sprinkle on unsweetened coconut. Flip and cook as usual. The bananas will be beautifully caramelized and the coconut will be nice and toasty. SO YUM.

 If you'd like to fold one of these babys up with a piece of bacon in the middle I totally wouldn't hate on you for that. Just sayin.


Fancy Pancakes recipe

by Tristin Rieken at ONEarmedMAMA.com
  • 1 large egg
  • ¾ cup milk
  • 1 tablespoon sugar
  • 2 tablespoons oil (canola, olive, coconut oil, butter, etc..)
  • 1 cup flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt


  • Heat skillet to medium low.
  • Beat egg, add milk, sugar and vegetable oil. Beat in remaining ingredients until smooth.
  • Pour slightly less than ¼ cup batter onto skillet. Cook until bubbly on top, puffed and dry around edges, turn and cook until golden brown.

Yield: 4 servings. About (8) 4 inch pancakes.

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