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Related recipes: Bananas, Breakfasts, Corn, Dairy Foods, Delicious Living Magazine, Eggs, Fall, Grains, Kid-Friendly, Quick & Easy, Soy-Free, Vegetarian, Winter
Get your kids off to a healthy start in the morning with these power-packed pancakes. Vary this basic recipe by adding berries, bananas, nuts, carob chips or dried fruit to the batter just before cooking.
Quick & EasyCooking Time: 5 minutes
Prep Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
3 eggs, lightly beaten
1 Tbs (10g) brown sugar or dehydrated cane juice
1 Tbs (15g) baking powder
1 tsp (6g) salt
1/2 cup (60g) whole wheat flour
1/2 cup (60g) unbleached white flour
1/4 cup (20g) rolled oats
1/4 cup (40g) cornmeal
1/2 cup (120g) nonfat plain yogurt
3/4 cup (180mL) low-fat buttermilk
1 Tbs (15mL) melted butter or margarine or canola oil
Combine beaten eggs, sugar, baking powder and salt in a large bowl and stir well.
In a separate bowl, mix together whole wheat flour, unbleached white flour, oats and cornmeal.
Add yogurt, buttermilk and melted butter to the egg mixture and stir. Fold in the flour mixture just until blended. Don’t overmix!
Using a 1/4 cup (60mL) measure, drop batter onto a hot, nonstick skillet. Cook over medium heat until bubbles form on tops of pancakes. Flip pancakes over and continue cooking 1 minute longer.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
