Monday, February 1, 2010

Whole Wheat Pancakes: Decadent and Healthy.

We love breakfast and brunch! It is the beginning of a great new day, so why not celebrating it with creative, fun and delicious food!
During this week, our team is bringing awesome, easy-to-make and healthy recipes for your menu. Enjoy!

Whole Wheat Pancakes
Servings: 4

Whole wheat flour and omega-3 enriched eggs turn pancakes from a forbidden decadence to a healthy diet staple.

- 1 1/4 cups whole wheat flour
- 1/4 cup toasted wheat germ
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups of fat-free milk
- 1 egg (or for a lower calorie option, 1/4 cup fat-free egg substitute)
- 1 tablespoon unsalted butter, melted

In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, and salt. Mix well. Add the milk, egg (or egg substitute), and butter. Mix just until the ingredients are blended. Do not overmix. Coat a large nonstick skillet with cooking spray. Heat over medium-high heat until a drop of water dropped into the skillet sizzles. Using a 1/4-cup measuring cup as a ladle, scoop out slightly less than 1/4 cup of batter for each pancake. Drop the batter into the pan, being careful not to crowd the pancakes. Cook for 2 minutes, or until the edges begin to look dry. Flip and cook for 1 minute, or until browned on the bottom. Remove from the pan.
Take the skillet off the heat, and coat it with more cooking spray. Continue until all the batter is used.

Tip: Place the pancakes on a baking sheet in a 175°F oven to keep them warm until all are cooked.Serve with maple syrup or honey, if desired.

Peanut Butter and Jelly Pancakes
Servings: 1

Here is another fun and tasty variation for your pancakes!

- 1 whole wheat pancake from above recipe (or frozen whole wheat pancake)
- 1 teaspoon honey
- 1/4 teaspoon cornstarch
- 1/4 cup fresh or frozen blueberry (thawed)
- 2 tablespoons omega 3 enriched peanut butter

Heat the pancake in a toaster oven to desired crispness. Meanwhile, combine the honey and cornstarch in a small microwaveable bowl, and stir until smooth. Add the blueberries and stir. Microwave on high power for about 90 seconds or until bubbling and thickened.Spread the peanut butter on the pancake. Top with the blueberry mixture.


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