Walking back from teaching my Good Morning Yoga class, I considered what I wanted to have for my breakfast. Thinking that I need a "Healthy Disguised as Indulgence" breakfast, I made some pancakes...
These are easy, yummy, and very good for you. Using a Pancake mix isn't a sin - it gives you the foundation, on top of which you make your masterpiece! Just choose one that is all natural ingredients.
I use Log Cabin All Natural Pancake Mix.
Another tip for healthier pancakes is to substitute the vegetable oil in most recipes for apple sauce. The apple sauce adds a nice level of sweetness, and gives the pancake a nice consistency that is more satiating.
Whole Wheat Blueberry Pancakes
1/3 cup Log Cabin All Natural Pancake Mix
1 tsp ground flax seed (optional)
1/4 cup all natural unsweetened apple sauce
1/3 cup almond milk (unsweetened)
1/2 tsp almond extract
dash of nutmeg
1/2 cup frozen blueberries (or fresh!)
Mix pancake mix and flax seed in medium mixing bowl.
Add apple sauce, almond milk, almond extract, egg, and nutmeg, and stir until all dry ingredients are mixed in. *Careful not to over mix, lumps here and there are fine. If you mix too much the pancakes will be dense.*
Heat skillet or griddle. If using a Griddler, heat to 350ºF. It is ready when a drop of water pops and simmers when it touches.
Spray with cooking spray or spread a thin pad of butter to grease your griddle.
Pour 1/4 cupfuls of batter onto griddle - spread each pancake with your spoon so it is evenly 1/4-1/3 inch thick.
Dot each pancake with 8-10 blueberries, pressing them down with your finger or spoon.
Cook on this first side until little bubbles start to appear (about 2-4 minutes depending on the thickness of your pancake).
Flip using a thin spatula, flip each pancake. *Don't be timid, that's when bad flips happen.*
Cook for a remaining 1-2 minutes, checking the bottom of the pancake to make sure that it is golden brown. *The Blueberries may stick a little*
Enjoy your pancakes with some pure maple syrup, a small pad of butter, and...