This is a wonderful breakfast recipe. Although I should tell you we sometimes make these for supper as well. Breakfast for dinner is always a bonus in our household.
These pancakes are scrumptious and so easy to make. When I make these pancakes, the batch usually makes 16 pancakes and a serving is 2 pancakes. I like to wrap these in saran wrap, in sets of 2, and freeze for consumption during the work week. My husband loves being able to take them out of the freezer and microwave them for just a little while and have a warm breakfast in the mornings.
While syrup is always a delicious topping for pancakes, sometimes it is nice to have something a little different. I tried out a new blueberry syrup recipe and will share it below as well. These are a weight watchers friendly recipe and I hope you like these. Did I mention these are a very healthy option when you want pancakes because they are low in fat and made from whole grains. :)
We usually have these pancakes with a piece of lean meat, such as turkey sausage, or some fresh fruit or yogurt.
Whole Wheat Pancakes w/Fresh Blueberry Syrup
Serves: 7 or 8 (2 pancakes per serving)
Adapted by: http://www.skinnytaste.com/2009/06/whole-wheat-pancakes.html
Ingredients:
-2 cups white whole wheat flour - I use King Arthur
-4 1/2 teaspoons baking powder
-1/4 teaspoon lite salt
-2 teaspoons ground cinnamon
-2 teaspoons sugar OR 1 teaspoon Splenda Sugar Blend - I use Splenda sugar blend
-2 large eggs OR 3 large egg whites - I use egg whites
-2 cups skim milk OR lowfat buttermilk - I have used both; it just depends on what I have
-2 teaspoons pure vanilla extract
-nonstick cooking spray
Directions:
-In a mixing bowl, combine dry ingredients, which include flour, baking powder, salt, cinnamon, and sugar.
-To the dry ingredients you will add the eggs, milk, and vanilla extract. Stir dry and wet ingredients together just until combined. Do not overmix.
-Heat a griddle or nonstick skillet over medium heat. Spray with nonstick cooking spray.
-Pour approx 1/4 cup per pancake onto the griddle and cook pancakes. You will know it is time to flip when you see bubbles and the edges are beginning to set.
-Once pancakes are cooked, place on a plate to cool or enjoy immediately.
-If you are freezing these, cool completely and then wrap in saran wrap tightly and freeze. You will reheat in the microwave for 20 to 30 seconds or until they are not frozen and are heated thoroughly.
-Enjoy with maple syrup, sugar free syrup, or the blueberry syrup below.
Blueberry Syrup for Pancakes/Waffles
Serves: 6 to 8 servings
Adapted by: http://www.skinnytaste.com/2009/06/blueberry-compote.html
Ingredients:
2 cups fresh blueberries, rinsed
2 tablespoons sugar OR sugar equivalent - I use Splenda sugar blend
3 tablespoons water
1 tablespoon cornstarch
Directions:
-In a medium nonstick pot, add the blueberries, sugar, water, and cornstarch. Bring mixture to a boil over medium high heat. Once the mixture begins to boil, reduce heat and simmer for 10 to 12 minutes, making sure to stir occasionally.
-You can leave the blueberry mixture as it is or you can use a fork and mash some of the whole blueberries to make a less clumpy mixture. I enjoy this syrup with chunks of blueberries.
-Serve on top of waffles or pancakes.
*Tip: This blueberry mixture is really good on top of plain oatmeal as well.
Enjoy! :)
No comments:
Post a Comment