I’ve never been a huge carb lover but as fate would have it, I married one. Most Sunday mornings at our house involve a large pot of Steel Cut Oats with Apples, Walnuts and Flax but from time to time I love to surprise my husband with a yummy stack of pancakes. In typical Liz fashion, I made just a few healthy swap-outs to turn this traditionally processed carbohydrate-laden sugar fest into a delicious and nutritious breakfast:
- Instead of sugar, I sweeten the batter naturally with banana and blueberries.
- For added moisture, plain yogurt is incorporated into the batter.
- Swap bleached, processed flour for a whole wheat blend. I love store-bought mixes from Hodgson Mill or Bob’s Red Mill because I’m not a baker and prefer not to calculate how much flour, baking soda, baking powder, etc. This makes it easy (like Bisquick) but healthy (unlike Bisquick.)
- In lieu of canola oil, I used natural apple sauce for added moisture without the fat and far fewer calories.
End result? My carb-loving husband is thrilled and my skinny jeans continue to fit. Win-Win.
Your fork is waiting.
These pancakes move away from the traditionally processed carbohydrate-laden sugar fest into a delicious and nutritious breakfast.
Heat a large frying pan or griddle to medium high.
Meanwhile, whisk together pancake mix with milk, yogurt, banana, apple sauce, egg, vanilla, cinnamon, cloves and flax seeds.
When griddle is hot, spray with non-stick spray and ladle in about 1/4 c of batter at a time.
Sprinkle blueberries on top of the pancake once it is on the pan. I prefer this to mixing it into the batter to prevent the blueberries from bursting.
When bubbles start to form around the edges, flip over and cook until brown - about 1-2 minutes.
Serve with fresh blueberries or maple syrup.
Good source of Calcium.