Whole Wheat High Fiber Pancakes that are delicious

This morning my daughter wanted pancakes for breakfast. She said she was bored of eggs and cereal and milk as her only choices in the morning. I agreed with her and made a very healthy high fiber whole wheat version of pancakes for her. She loved it because I added some sugar for sweetness and vanilla for flavor. I also cooked them a little longer to make them crispier. Here is the recipe. Enjoy a healthier version of a pancake. I like it better than the white flour no fiber version.

Ingredients

• 1 cup uncooked rolled oats
• 1 3/4 cups white whole wheat flour
• 1/4 cup brown sugar
• 2 tablespoons Benefiber
  
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 cups milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract

Directions

1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose white wheat flour, brown sugar, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
4. Serve with maple syrup and fresh blueberries on top.

Note: You can also substitute Megafruit on top of the pancakes instead of blueberries. For example you can make a Hawaiian pancake by adding coconut flakes and baby pineapple on top of your pancakes.

Healthy Egg Breakfast Sandwich Recipe

All those fast food breakfast sandwich commercials are so tempting in the morning. As I watch the Today Show while getting ready for work and carpool, I always think it would be so easy to just drive through the drive thru and pick up a breakfast sandwich and juice before heading off to work. The truth is these breakfast sandwiches are not that healthy because they have bread that is not whole wheat, no vegetables, and high fat content.

One of my favorite chefs on the Food Network Ellie Krieger did a healthy version of the english muffin egg breakfast sandwich recently. Here is the recipe from the Food Network website so you can start your day off right.

Ingredients

• Nonstick cooking spray
• 4 eggs and 4 egg whites
• 1/4 cup minced chives
• 1/4 cup minced parsley
• 4 whole-wheat English muffins
• 4 1/2-inch round slices Canadian bacon
• 1 large beefsteak tomato, sliced into 1/2-inch thick slices

Directions

Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large nonstick skillet with cooking spray. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half.

Per Serving

Calories 330; Total Fat 13 g; (Sat Fat 5 g, Mono Fat 3 g, Poly Fat 1 g) ; Protein 25 g; Carb 31 g; Fiber 5 g; Cholesterol 245 mg; Sodium 920 mg

Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin C, Vitamin K, Calcium, Manganese, Phosphorus, Selenium

Good source of: Vitamin B6, Folate, Copper, Iodine, Iron, Magnesium, Potassium, Zinc

Tags: Healthy, Diabetic, High Fiber, Dairy-Free

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