I made pancakes this morning from a recipe I found in Clean Eating Magazine. If you haven’t seen this magazine yet, (I think the first edition was in December), it’s got great recipes, success stories and exercises in it. The pancakes turned out great, although I mixed them up a little differently than the recipe. The recipe calls for oats. I used Bob’s Red Mill Oats. I actually put the oats in my magic bullet and pulsed it until it resembled flour. One of my kids doesn’t like oatmeal, and if he sees it in something he won’t eat it. This way the batter is really smooth, not lumpy and he won’t know the difference!
- 1 1/4 cups Old Fashioned Quaker Oats (or whatever you have on hand)
- 1 1/4 cups skim milk
- 1 large egg
- 1 TB. canola oil
- 1 cup whole-wheat flour
- 1 tsp. baking powder
- 1 TB. chocolate chips
After I ground up the oatmeal, add everything to a bowl and combine until mixed well. Cook on a skillet until brown on each side, (a few minutes per side). Serve with sugar free syrup such as Smucker’s sugar free syrup. Makes 8 large pancakes (2 pancakes per serving) 268 calories, 3.45 fat and 5.9 fiber. Add 30 calories for 1/4 cup sugar free syrup. It isn’t a really sweet batter, so you could add a little sugar or splenda to the batter, or feel free to add mashed banana, or blueberries. It really turned out great and was a great way to start the weekend guilt free!