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Who says pancakes can’t be good for you? These whole grain wonders aren’t too sweet and will start your morning off right, a tight pack of energy punch for the day ahead.
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs, lightly beaten
2 cups 2% reduced-fat milk
6 tablespoons unsalted butter, melted and cooled Nonstick cooking spray
Instructions
1/2 cup whole wheat flour
1/2 cup wheat bran
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs, lightly beaten
2 cups 2% reduced-fat milk
6 tablespoons unsalted butter, melted and cooled Nonstick cooking spray
1. Whisk both flours, bran, sugar, baking powder and salt in a large bowl until uniform. Stir in eggs, milk and melted butter until fairly smooth. Batter will be thick.
2. Spray a large skillet or griddle with nonstick spray and heat over medium heat. Working in batches, pour 1/4 cup batter per pancake into pan. Cook 2 minutes, until tops begin to bubble and edges look cooked. Flip, then cook until lightly browned and set, about 1 minute. Remove pancakes from skillet; repeat with remaining batter, spraying the pan between batches as necessary. Makes about 14 pancakes.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Healthy Table, "Waves of Grain," Sept. 2008.
Nutritional Information
2. Spray a large skillet or griddle with nonstick spray and heat over medium heat. Working in batches, pour 1/4 cup batter per pancake into pan. Cook 2 minutes, until tops begin to bubble and edges look cooked. Flip, then cook until lightly browned and set, about 1 minute. Remove pancakes from skillet; repeat with remaining batter, spraying the pan between batches as necessary. Makes about 14 pancakes.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Healthy Table, "Waves of Grain," Sept. 2008.
Per (2-pancake) serving: 250 calories, 12g fat, 90mg chol., 8g prot., 29g carbs., 3g fiber, 620mg sodium.
