These pancakes are great If I wanted them a little fluffier, would adding
an extra teaspoon of baking powder do the trick?
While it doesn't help your baked goods rise,
an extra teaspoon of baking powder or baking soda (whatever your recipe calls for) will help.
Not exact matches
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon
of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4
teaspoon fine Celtic sea salt 1/2 cup
extra virgin coconut oil 1/3 cup honey 2
teaspoons baking powder 1
teaspoon vanilla
I added an
extra half
teaspoon of baking powder because I reckoned the mixture would be heavier with the oil.
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon
extra virgin olive oil -1 1/2
teaspoons baking powder -1 tsp salt -1 / 4
teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
I read that doubling a recipe doesn't mean you need to double the
baking soda /
powder, so I only added one
extra teaspoon of baking soda.
I usually add a bit more
baking powder, about 1/2 to 1
teaspoon more, and maybe 1/2
teaspoon of baking soda
extra to give it a bit more boost to rise more.
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch
of Salt 0 0 • 1
teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup
Extra Virgin Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2
teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1
teaspoon vanilla zest
of 1 orange, finely grated 2 1/2 cups all purpose flour, plus
extra for rolling the dough 1
teaspoon baking powder 1
teaspoon cinnamon 1/2
teaspoon salt Confectioner's sugar for dusting
Skip the
baking powder and use an
extra 1/8
teaspoon of baking soda plus 3/4
teaspoon of vinegar or fresh lemon juice.
There's no need to add
baking powder — simply add an
extra 1/8
teaspoon of baking soda plus 3/4
teaspoon of lemon juice or vinegar.
1 very ripe banana 1/2 cup
of fresh blueberries +
extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1
teaspoon of baking powder 3 tablespoon
of almond milk pinch
of sea salt
I made a few modifications, including using 1
teaspoon of maple syrup instead
of honey (I prefer the flavor), using a flax egg instead
of a chicken egg to reduce calories, a pinch
of baking powder to help it rise and some leftover fresh pumpkin puree for
extra sweetness.
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1
teaspoon ground cinnamon 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon
of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup, agave or honey (for vegetarian option) 1/4 cup
of hemp hearts (optional for
extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
To make the dough add 1 cup
of all - purpose flour into a bowl, also add 1
teaspoon of baking powder, 1/4
teaspoon of white sugar, 1/2
teaspoon of sea salt, 1/2
teaspoon of garlic
powder and 1/2
teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon
of extra virgin Spanish olive oil and a generous 1/3 cup
of water, mix everything together until you form a dough, then knead the dough inside
of the bowl for 2 - 3 minutes and shape into a ball
1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup honey 4) 1/2 cup butter or ghee or coconut oil at room temperature —
extra for greasing if not using paper muffin molds 5) 1 tablespoon
of orange zest 6) 2
teaspoons of baking powder 7) A pinch
of salt 8) 1/2 cup
of slivered almonds
1/2 cup
extra virgin olive oil 1 cup sugar 2 eggs 1/2 cup dry marsala wine zest
of 2 oranges 1 1/4 cups unbleached all purpose flour 1/2 cup polenta 2
teaspoons baking powder dash
of freshly grated nutmeg 2 cups shredded carrots (about 3 large carrots)
powdered sugar, for dusting
Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon
baking powder • 3/4
teaspoon cream
of tartar • 1/2
teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut into pieces, plus
extra for serving • 4 ounces Cheddar cheese (1 cup), grated • 2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk
If you wanted to be safe, you could throw in an
extra 1
teaspoon of Baking Powder to ensure the cakes rise.
I use lemon juice instead
of apple cider vinegar or just skip it, 1
extra teaspoon baking powder instead
of baking soda and 1
extra tablespoon coconut oil instead
of vegetable oil, and
bake for 30 minutes in the middle
of the oven.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1
teaspoon of baking powder, 1
teaspoon of sea salt, 1/2
teaspoon of white sugar, 1 tablespoon
of extra virgin Spanish olive oil, 1/3 cup
of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside
of the bowl for a couple
of minutes and form the dough into a ball
For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3
teaspoons pumpkin pie spice 1
teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream
of tartar Pinch
of salt 1 1/2
teaspoons pure vanilla
extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
2 cups wholewheat spelt flour 3
teaspoons baking powder 1/4 cup dessicated coconut 1/2 cup coconut sugar (or replace with sugar
of choice) 1/2
teaspoon salt 1
teaspoon cinnamon 1 cup coconut milk 1 egg replacer (chia, flax or NRG egg replacer
powder) 4 tablespoons coconut oil 1/2 cup dairy free yoghurt 2
teaspoons vanilla extract 1 cup raspberries +
extra coconut + raspberries for sprinkling
ingredients SHORTBREAD CRUST: 2 sticks unsalted butter (softened, plus
extra for greasing) 1/2 cup granulated sugar 1
teaspoon vanilla extract 1 lemon (zested) 2 cups all - purpose flour 1/2
teaspoon Kosher salt LEMON BAR FILLING: 7 large eggs 3 1/4 cups granulated sugar 6 - 7 lemons, juice and zest (about 1 cup juice, zest
of 3 lemons reserved, divided) 1 cup all - purpose flour 1
teaspoon baking powder 1/2
teaspoon Kosher salt 1/2 cup Confectioner's sugar (for dusting)
1/2 cup sugar, plus
extra for sprinkling 4 tablespoons butter, softened 1 egg white 1
teaspoon vanilla extract Zest and juice
of 1 lemon 1 1/4 cups all - purpose flour 1/3 cup cornstarch 1 1/2
teaspoons baking powder
Ingredients 1 large leek, cleaned and chopped 3 - 4 tablespoons
extra virgin olive oil freshly ground black pepper, to taste 200 g semi whole wheat flour 100 g whole rice flour a quarter
of a
teaspoon cinnamon
powder half a
teaspoon whole sea salt 2 tablespoons cornstarch 1
teaspoon baking soda 2
teaspoons cream
of tartar -LSB-...]
Add 1 cup
of all - purpose flour to a bowl, 1
teaspoon of sea salt, 1/2
teaspoon of white sugar, 1
teaspoon baking powder, 1 tablespoon
of extra virgin Spanish olive oil, 1/3 cup
of luke warm water, mix everything together until you form a dough, and shape into a ball
For the flatbreads, add 1 cup
of spelt flour to a bowl, 1 1/2
teaspoons of baking powder, 1/2
teaspoon of sea salt, 1/4
teaspoon of white sugar, 1 tablespoon
of extra virgin Spanish olive oil, 1/3 cup
of luke warm water and mix everything together until you form a dough
-- 1 cup dates (about 9 pieces), pitted, chopped — 2 tablespoons boiling water — 1
teaspoon baking soda — 1 and 1/2 cups brown rice flour — 1/2 cup millet flour — 2
teaspoons baking powder — 3 bananas, peeled and mashed with a fork — 1/2 cup
extra virgin olive oil — 2 organic or free - range eggs — 1 vanilla bean, split and seeded — grated zest
of 1 lemon — sunflower seeds, pumpkin seeds
for the topping: 1 cup
of gluten - free flour 1/2 cup
of quick cooking polenta 1/3 cup
of sugar (coconut palm sugar or white sugar) 1/2
teaspoon of baking powder a pinch
of sea salt 1 egg 1/2 cup
of extra virgin olive oil for the filling: 2 pints
of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup
of sugar (coconut palm or white sugar) 2 tablespoons
of gluten - free flour the juice
of 1/2 a lime a pinch
of sea salt
cookies 1 cup (120 g) chickpea flour 3⁄4 cup (85 g) oat flour 3⁄4 cup (108 g) coconut sugar 1⁄2 cup (40 g) cacao
powder, plus
extra for dusting 1
teaspoon psyllium husk
powder 1⁄4
teaspoon baking soda Pinch
of fine salt 1⁄4 cup (60 ml) coconut oil, melted 1
teaspoon pure vanilla extract 1⁄4 cup plus 1 tablespoon almond milk
for the topping: 1 cup
of gluten - free flour 1/2 cup
of quick cooking polenta 1/3 cup
of sugar (coconut palm sugar or white sugar) 1/2
teaspoon of baking powder a pinch
of sea salt 1 egg 1/2 cup
of extra virgin olive oil for the filling: 2 pints
of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup
of sugar (coconut palm or white sugar) 2 tablespoons
of gluten - free flour the juice
of 1/2 a lime a pinch
of sea salt
But I was missing that
extra buttery taste from the pancake, so next time, I'll melt about a tablespoon
of ghee and add it to the batter as well as add an
extra 1/2
teaspoon of baking powder, because I love insanely buttery, thick pancakes.