MOOK Pancakes Amsterdam

I believe that the best days are those that start with a big pile of pancakes, and for that you are good at MOOK pancakes. This is a modern-day pancake spot serving the most delicious healthy pancakes, fresh slow juices, hiphop and more! The basics are simple here, there is just one great recipe for their pancakes. However, the difference lies in their toppings (fresh fruit and vegetables). With names on the menu such as ‘Heavy Momma’ and ‘The Mancake’ you can expect an abundance of flavours that go well with with that fluffy deliciousness. Fun fact: MOOK is short for Mokum, which is another word for Amsterdam. Two locations can be found, including one in the city center.

I used to think of the common pancake as smothered in syrup or eaten with fruits, chocolate, jam or confectioners sugar. Recently, I decided to try something new- savory pancakes. I got this idea, from my friend, who was serving delicious savory pancakes on one of her birthday parties. Encouraged by the great taste of savory pancakes, I wanted to find the recipe which suits my tastes the best.

I find this recipe quite easy to make and to customize. These tasty savory pancakes are perfect at any time of day. Moreover, they are nutritious. The batter is made of eggs, milk, flour and baking powder. I added some carrots, zucchini and scallions to my pancakes, but you can add any type of vegetable to your savory pancakes.

Remember that some vegetables have to be cooked first. Take another bowl and whisk the egg and milk. Then, stir the carrots, scallions and zucchini to the milk mix. Next, add the wet ingredients to the dry mixture and combine thoroughly. Take a large skillet over medium heat and add one tablespoon of oil. When the oil is hot enough, spoon the batter onto the pan.

Use about 1/3 cup of batter of each pancake. Cook pancake for about 2 minutes on each side or until golden brown. Put the pancakes on the plate and let them cool down for a while. When they are ready to eat, roll them up. Serve pancakes with a sour cream for a better taste.

Grain-free pancakes are transformed into delicious, grab ‘n go low carb muffins. Enter the world of grain-free baking with confidence with this easy pancake muffins recipe to fuel your mornings! When you decide to go grain-free, the world becomes a very different place. It becomes a little tougher, a lot more complicated and not nearly so friendly. At least, that’s how it can feel when you start this dietary journey.

It’s not easy being grain-free, because grains are everywhere and in everything. You start looking at labels and find yourself continually astonished at the seemingly innocuous foods that actually contain gluten or grains. And all those comfort foods like biscuits and breads and muffins, Forget about it. You’re terrified of even eating a crumb.

Except that if you take a little time and explore the grain-free world, you’ll quickly discover it’s not quite as unfriendly as you think. Okay, so you can’t walk in to too many stores yet and buy grain-free muffins. The world isn’t quite that ready for the grain-free revolution. But if you are willing to make these things yourself, you will find you have more options than you ever dreamed possible.

And if you need a little helping hand a little guidance, that’s where a book like Every-Day Grain-Free Baking comes in. I will be honest and say that I am not completely grain-free myself. I don’t have any sensitivities, so if a little bit of grains sneak into my diet, I am fine with it. But I certainly can’t sit down and eat a slice of grain-based bread or I will pay the price in a glucose spike.

So the majority of my cooking and baking, and subsequent eating, is free of grains and I’ve come to love it. It’s not a strange and unfriendly wilderness any longer, but I do remember vividly how uncertain it felt when I first started out. When Kelly Smith of The Nourishing Home asked me to review her new cookbook, it seemed like a good fit for All Day I Dream About Food readers.