Chocolate-Covered Katie's Go-To Pan Grease

Chocolate Covered Katie is a popular food blog that features healthy dessert recipes. The blog's author, Katie, believes in eating dessert every day and her favourite food is chocolate. The blog has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'Clock News.

The blog features a range of healthy pancake recipes, including flourless pancakes, vegan blueberry pancakes, and coconut flour pancakes. In addition to pancakes, the blog also offers a variety of other breakfast ideas, such as vegan lemon bread, banana bread, and almond flour banana bread.

Chocolate Covered Katie also provides recipes for chocolate cake, brownies, and other sweet treats that are secretly healthy, such as an oil-free chocolate cake that is soft, moist, and delicious. The blog has something for everyone, whether they are looking for vegan, gluten-free, or low-carb options.

How to make pancakes without them sticking to the pan

Making pancakes is a fun and delicious way to start your day, but it can be frustrating when they stick to the pan. Here are some tips to help ensure your pancakes come out perfectly every time.

Choose the Right Pan

The type of pan you use is crucial to preventing pancakes from sticking. A nonstick frying pan is the best option as it has a special coating that helps prevent food from sticking. Heavy pans are better because thin pans can heat unevenly, causing pancakes to stick even with a nonstick coating. Make sure to rinse and dry your pan before getting started, as any food residue can cause sticking.

Prepare Your Pan

Once your pan is clean and dry, it's time to add some grease. You can use vegetable or canola oil—dip a paper towel in the oil and wipe the bottom and sides of the pan until it has a light sheen. Alternatively, you can use butter, which will give your pancakes a rich, buttery flavour. Just be aware that butter contains saturated fats, so it may not be the healthiest option.

Test the Temperature

Before adding your batter, make sure your pan is hot enough. To test the temperature, wet your hand and flick a few drops of water onto the pan. If the drops bead up and sizzle, your pan is ready. A hot pan will slightly sear the outside of the pancake, preventing the batter from sticking.

Cook Your Pancake

Now it's time to cook your pancake! Pour your batter into the pan to your desired size. Wait until the edges start to bubble before flipping—this indicates that the bottom of the pancake has solidified. Flipping too early can cause a mess and increase the risk of sticking.

Other Tips

If you're using a cast iron pan or a standard frying pan, be sure to grease it well with butter or oil before adding your batter. Also, make sure to let your batter rest for a few minutes before cooking, as this can affect how your pancakes cook. Finally, always use a potholder when touching the handle of a hot pan to avoid burns.

The Oven Method

If you want to try something different, you can also bake your pancakes in the oven instead of cooking them on the stovetop. Simply grease a nonstick skillet (or skillets) very well, preheat your oven to 350°F, and drop ladles of batter onto the skillet(s). Place the skillet(s) in the oven, turn the heat down to 280°F, and bake for 8-12 minutes or until the tops of the pancakes are no longer wet. There's no need to flip them, and they can be easily removed with a spatula when done.

Vegan blueberry pancakes

Ingredients:

• 1 cup flour (or try these Flourless Pancakes)
• 2 1/2 tsp baking powder, and 1/4 tsp baking soda
• 1/4 tsp + 1/8 tsp salt
• 1 cup milk of choice
• 2 tbsp oil OR additional milk of choice
• 1 1/2 tsp pure vanilla extract
• 1 tsp white or cider vinegar
• 3 tbsp pure maple syrup OR stevia equivalent
• Fresh or frozen blueberries (1-2 cups)
• Optional, feel free to add a little orange or lemon zest if desired

Method:

• Combine all dry ingredients in a bowl, then stir in all remaining ingredients except berries.
• For fluffiest results, let the batter sit and thicken for 10 minutes. If thinner pancakes are desired, add a little extra milk of choice (sometimes needed, especially if using white flour).
• Grease a non-stick skillet. Heat on medium.
• When the pan is hot (test by adding a droplet of water to the pan – if it sizzles, it’s ready), drop small ladles of batter and press down.
• Don’t make them too big or they will be done on the edges before the centers cook.
• Place berries onto each pancake.
• With a spatula, flip when the edges begin to look dry.
• Let cook for an additional minute or so before removing from the heat.
• To prevent sticking, re-grease the skillet after each set of pancakes.
• The batter can be made the night before if desired, or leftover pancakes can also be frozen to eat later.

Tips:

• If you are looking for a pancake recipe with almond flour, try these Keto Pancakes.
• Fresh or frozen blueberries are fine to use. If using frozen berries, just thaw the berries first and pat off the extra water.
• The recipe has been tested successfully with spelt flour, white all-purpose flour, gluten-free all-purpose, and oat flour. Feel free to experiment with others, but be sure to report back with your results, either good or bad, to help other readers.
• You can either stir the blueberries into the batter right before cooking, or place them into each pancake after the pancakes go onto the skillet (this way, the berries don’t turn the batter purple).
• Leftover pancakes can be frozen for a later date, or the batter can also be made up and refrigerated the night before to save time.

Variations:

• For plain pancakes, use this Vegan Pancake Recipe.
• If you like blueberry muffins, you will LOVE these ultra-thick vegan blueberry pancakes.
• These pancakes are at their best when freshly made. They don’t tend to store well in the fridge and can become a bit soggy from the blueberries.
• They do, however, freeze very well. So if you do have leftovers, it’s best to freeze them. Let them cool completely and then freeze in a freezer-safe bag or container. You can reheat them directly from frozen in the toaster.

Flourless pancakes with no eggs, gluten, dairy, or refined sugar

Ingredients

• 1 cup rolled oats (gluten-free, if needed)
• 1/4 cup milk (I used almond milk)
• 2 teaspoons baking powder
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Method

• Combine all the ingredients in a blender. Blend until smooth.
• Allow the batter to rest for five minutes, giving the oats time to absorb liquid and thicken.
• Preheat a nonstick pan over medium-high heat. Once hot, pour in about ¼ cup of batter.
• Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
• Repeat until all the batter is used up.

Tips

• If you don't have apple cider vinegar, substitute it with lemon juice.
• Let the batter sit for around 10 minutes before you start cooking the pancakes. The batter will thicken as the oats soak up more liquid.
• Don't be afraid of the thickness of the batter. A thick batter doesn't spread too much in the pan, resulting in fluffier pancakes.
• If you end up with a thinner batter, just add more oats until you reach the desired thickness.
• Make sure the pan is properly heated. This is another key step that prevents the pancakes from spreading too much.

Variations

• Fold dark chocolate chips into the pancake batter once you have blended it.
• Add cinnamon to these banana pancakes to highlight the winning combination of this warm spice and bananas.
• Add a few tablespoons of cocoa powder to make chocolate banana pancakes (a cross between chocolate and chocolate chip pancakes!). As the cocoa powder has thickening properties, you’ll need to use less oats.

Storage

• To store: Store leftovers in an airtight container in the fridge for up to 5 days.
• To freeze: Freeze these pancakes for up to 6 months. Store the pancakes in an airtight container or bag to prevent them from freezer burn. Put layers of parchment paper in between the pancakes so that they don’t stick to each other.
• To reheat: Warm up these pancakes in the microwave or on the stove over medium heat.

Other recipes to try

• Almond flour pancakes
• Chocolate chip pancakes
• Coconut flour pancakes
• Sweet potato pancakes
• Cottage cheese pancakes

Oil-free chocolate cake

This oil-free chocolate cake is a healthy and low-fat chocolate cake recipe that tastes so sinful you will never believe it! It can definitely hold its own against any high-calorie chocolate cake from a fancy restaurant or cake shop, and no one ever guesses it isn't full of fat and sugar.

Ingredients:

• 1 cup spelt, white, or gf all-purpose flour (for low carb, try this Keto Cake Recipe)
• 1/4 cup cocoa powder
• 2 tbsp dutch cocoa, or additional regular
• 1/2 tsp each: baking soda and salt
• 3/4 cup sugar, unrefined or xylitol if desired
• 1/2 cup yogurt, such as almond milk yogurt
• 1/4 cup nut butter, or additional yogurt for fat-free (oil also works)
• 2 1/2 tsp pure vanilla extract
• Optional 1/2 tsp instant coffee
• Optional 1/2 cup mini chocolate chips

Method:

Preheat oven to 350 F. Grease an 8-inch baking pan. (Or double the recipe for a 9x13 or double-layer cake.) If your nut butter isn't stir-able, gently heat to soften. Stir all ingredients in a bowl until just combined. Pour into the pan. Bake 25 minutes or until a toothpick comes out mostly clean.

Tips:

Instead of oil, the healthy cake relies on either peanut butter or yogurt to achieve the proper texture. If you wish to use something else: mashed sweet potato, banana, applesauce, or canned pumpkin will also work.

Variations:

For a chocolate peanut butter version:

Use peanut butter in the cake, instead of the extra yogurt. Frost with the vegan cream cheese frosting recipe from my Easy Cinnamon Rolls post, and beat a half cup of peanut butter (or more as desired) into the frosting.

Healthy breakfast ideas

Chocolate Covered Katie is a popular food website that features a range of healthy breakfast ideas, including pancakes, waffles, and banana bread. Here are some healthy breakfast ideas to get your day started right:

Pancakes and Waffles:

• Chocolate Covered Katie offers a unique trick for making perfect pancakes that are light, fluffy, and never stick to the pan. The secret is to bake them in the oven instead of cooking them on the stovetop. This method ensures even heating and eliminates the need for flipping.
• For a delicious and healthy pancake option, try their Vegan Blueberry Pancakes. These soft and fluffy pancakes are a tasty and healthy choice for breakfast and are super easy to make at home.

Quick Breads:

Quick breads are a delightful breakfast option, offering comfort and sweetness to start your day. Try the Healthy Banana Bread or explore other variations like Almond Flour Banana Bread and Chocolate Zucchini Bread.

Smoothies:

Smoothies are an excellent way to pack a nutritious punch in the morning. Try the Piña Colada Smoothie or the Peanut Butter Banana Smoothie for a delicious and healthy start to your day.

Breakfast Bowls:

If you're looking for something out of the ordinary, breakfast bowls offer endless possibilities. Try the Cinnamon Quinoa Breakfast Bowl or get creative with your favorite grains, fruits, and toppings.

Eggs:

Eggs are a breakfast classic and can be prepared in a variety of ways. Try the Muffin-Tin Omelets with Bell Pepper, Black Beans, and Jack Cheese, or the Spinach & Feta Quiche for a tasty and nutritious start to your day.

Healthy Muffins:

Muffins can be made healthier by using whole grain flour and natural sweeteners. Try the Raspberry Protein Muffins or the Banana Protein Muffins for a delicious and nutritious breakfast option.

With these ideas and more, you can enjoy a variety of healthy and delicious breakfast options to fuel your day!

Frequently asked questions