Best 4 Morning Glory Pancakes Recipes

MORNING GLORY PANCAKES

Morning Glory Pancakes image

These pancakes were inspired by the popular Morning Glory muffins. They are fluffy and delectable without all the oil, but they have the same carrot, fruit and nut flavors.- Kurt Wait, Redwood City, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 8 pancakes.

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg white
3/4 cup buttermilk
1 tablespoon canola oil
1/2 cup shredded carrots
1/2 cup unsweetened crushed pineapple, drained
1/2 cup diced peeled apple
1/4 cup chopped walnuts, toasted

Steps:

In a large bowl, whisk the first six ingredients. In another bowl, whisk egg, egg white, buttermilk and oil; stir into dry ingredients just until moistened. Stir in carrots, pineapple, apple and walnuts., Coat a griddle with cooking spray; heat over medium heat. Pour batter by heaping 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts : Calories 282 calories, Fat 10g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 574mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

EASY MORNING GLORY MUFFINS

Easy Morning Glory Muffins image

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Provided by Debbie Clarke

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots
½ cup raisins
½ cup chopped walnuts
½ cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g

MORNING GLORY MUFFINS

Morning Glory Muffins image

Make and share this Morning Glory Muffins recipe from Food.com.

Provided by CaliforniaJan

Categories Breads

Time 37m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup raisins
1 1/2 cups flour
1/2 cup natural bran
1 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups carrots, peeled, grated
1 large tart green apple, peeled, cored, grated
1/2 cup sliced almonds
1/2 cup sweetened flaked coconut
3 eggs
1/3 cup vegetable oil
1/3 cup applesauce
2 teaspoons vanilla

Steps:

Soak raisins in hot water to cover for 30 minutes. Drain thoroughly.
Preheat oven to 350°F Generously grease fifteen 1/2-cup muffin cups or line with paper baking cups. Mix flour, sugar, baking soda, cinnamon and salt in bowl. Stir in raisins, carrots, apple, almonds and coconut.
Beat eggs with oil, applesauce and vanilla to blend. Stir into flour mixture until just combined. Divide batter among muffin cups. Bake until muffins are golden brown and tester inserted comes out clean, 20 - 22 minutes. Cool 5 minutes. Remove from pan. Serve at room temperature.

Nutrition Facts : Calories 227.6, Fat 8.8, SaturatedFat 2.1, Cholesterol 42.3, Sodium 285.1, Carbohydrate 35.1, Fiber 2.6, Sugar 20.3, Protein 3.9

OATMEAL PANCAKES WITH WALNUT BUTTER

Oatmeal Pancakes With Walnut Butter image

This recipe comes from the Morning Glory Restaurant in Ashland, Oregon. It was published in the Oregonian newspaper in Portland, Oregon, in 2003. It makes up well at home. Remember to begin the night before.

Provided by DoriAnni

Categories Breakfast

Time 19m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups old-fashioned oatmeal, uncooked
2 1/2 cups buttermilk
2 eggs, lightly beaten
1/4 cup melted butter
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 firmly packed brown sugar
1/2 cup butter
2 teaspoons granulated sugar
1 tablespoon firmly packed brown sugar
1/4 cup toasted walnuts

Steps:

To make pancakes: Combine the oatmeal and buttermilk in a medium bowl.
Cover and refrigerate overnight.
While griddle is preheating to medium, add eggs and butter to oatmeal mixture and stir to combine.
Sift together the flour, baking soda, baking powder and salt.
Stir the sugars into the flour mixture.
Add to the oatmeal mixture and mix to combine, but do not overmix.
Make sure griddle is not too hot as it takes time for the oatmeal to cook.
Lightly spray the griddle with non-stick cooking spray.
Pour batter onto the griddle and cook until golden brown on the bottom.
Turn pancakes and cook until done.
Repeat with remaining batter.
Serve with walnut butter.
Excellent with blackbery compote or syrup.
This batter keeps well for several days in the refrigerator.
After storing, you may need to thin it out with a little more buttermilk.
To make walnut butter: The night before, combine the butter, sugars, and walnuts.
Refrigerate overnight to allow flavors to combine.
Any leftover walnut butter may be frozen.