This morning Em made some very yummy pancakes for breakfast. They are the Healthy Oatmeal Cookie Pancakes from the cookbook Getting Thin and Loving Food by Kathleen Daelemans. She used to have a show on Food Network and I enjoyed her healthy spin on good food.
The neat things about these pancakes are they are filling and can be eaten without butter and syrup. If you feel the need to put something on them try some natural peanut butter.
- 1/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large egg whites
- 2 tablespoons light or dark brown sugar
- 1 cup plain low-fat yogurt
- 1 cup low-fat buttermilk
- 1 cup old-fashioned rolled oats ( not instant)
- 2 apples, peeled, cored, and diced
- 1/2 cup dark raisins
- 1/2 cup chopped walnuts
- Nonstick cooking spray
Combine both flours, baking soda, and cinnamon. Set aside.
Place egg white, brown sugar, buttermilk, and yogurt in a large mixing bowl. Whisk until combined. Add rolled oats, apples, raisins, walnuts, and dry ingredients. Stir until just combined. Do not overmix.
Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Spoon pancake batter by heaping tablespoonfuls around pan until you can’t fit any more. Let cook until bubbly and lightly brown. Turn and continue cooking just until lightly brown on the other side. Continue with remaining batter.
We put a bowl of raisins on the table, since some of us (yes, me), don’t like raisins in things. We wrap our leftover pancakes individually in syran wrap and then put them all in a big ziploc and toss in the freezer. You can heat these up in the toaster or microwave later.
These go really quickly around here:)