Coffee Creamer In Pancake Mix Recipes

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COFFEE CREAMER PANCAKES



Coffee Creamer Pancakes image

Make and share this Coffee Creamer Pancakes recipe from Food.com.

Provided by muffyn

Categories     Breakfast

Time 20m

Yield 20 serving(s)

Number Of Ingredients 4

3 eggs
1 1/2 cups flavored coffee creamer (I prefer the vanilla and the holiday flavors best)
1 cup flour
1/2 teaspoon salt

Steps:

  • Whisk ingredients in a small bowl and prepare on a lightly greased skillet over medium heat.

HOMEMADE COFFEE CREAMER



Homemade Coffee Creamer image

Quick and easy homemade creamer.

Provided by qpnsrme

Categories     Drinks     Coffee Drinks Recipes     Creamer

Time 5m

Yield 56

Number Of Ingredients 3

1 (14 ounce) can sweetened condensed milk
1 ¾ cups skim milk
2 teaspoons vanilla extract

Steps:

  • Combine sweetened condensed milk, skim milk, and vanilla extract in an airtight container and shake well to blend. Label the container with the expiration date of the milk used.

Nutrition Facts : Calories 25.5 calories, Carbohydrate 4.2 g, Cholesterol 2.5 mg, Fat 0.6 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 12.1 mg, Sugar 4.2 g

COFFEE PANCAKES



Coffee Pancakes image

Make and share this Coffee Pancakes recipe from Food.com.

Provided by Sonya01

Categories     Breakfast

Time 25m

Yield 10 pancakes

Number Of Ingredients 12

2 tablespoons instant coffee
1 1/3 cups self-raising flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 tablespoon caster sugar
1 egg
200 g Greek yogurt, plus extra
Greek yogurt, to serve
200 ml milk
40 g unsalted butter, melted, plus extra
unsalted butter, to brush
icing sugar, to dust

Steps:

  • Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool.
  • Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.
  • In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.
  • Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed.
  • Serve the pancakes in stacks with breakfast fruits and extra yoghurt.
  • Dust with icing sugar.

Nutrition Facts : Calories 115.2, Fat 4.6, SaturatedFat 2.7, Cholesterol 32.5, Sodium 328.2, Carbohydrate 15.1, Fiber 0.5, Sugar 1.3, Protein 3.1

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