Craving Pancakes
I don't know why - but I've been craving pancakes a lot lately. So this weekend I finally set to taking the time to take care of that craving :)
Now I don't generally think healthy when I think pancakes - but I didn't want something too bad for me. So I figured - wheat pancakes.
I mixed together some wheat flour, coconut flour, ground flax seed, and baking powder and I had the base for my pancakes ready.
To finish the batter I mixed together some milk, salt, and maple syrup. Maple just sounded good and out of my usual sweeteners it is surprisingly the lowest in sugar content. Then I tossed in some blueberries and decided to make a blueberry syrup to go with them :)
And just because it sounded good I added coconut flakes to top it all off..... Mmmmm YUM!
In case anyone else finds this interesting -- here's the sugar / calorie break out for the 3 options I looked at for my syrup...
Here's the recipe for Blueberry Coconut Wheat Pancakes
Pancakes:
1 Cup Whole Wheat Flour
1/4 Cup Coconut Flour
2 Tbl Ground Flax Seed
2 tsp Baking Powder
1/4 tsp Sea Salt
1 large Egg
1 1/4 Cup Milk
1 Tbl Maple Syrup
1/2 Cup Frozen Blueberries
Blueberry Syrup:
3/4 Cup Frozen Blueberries
1/4 Cup Maple Syrup
Flaked Coconut as garnish
In a small sauce pan combing the syrup ingredients and allow to come to a boil, reduce and allow to continue to simmer. Stirring occasionally. Let this simmer while you make the pancakes.
For the pancakes, first mix together all dry ingredients in a medium bowl. In a small mixing bowl, mix all wet ingredients and then slowly mix them into the dry ingredients until combined. Then mix in frozen blueberries - be prepared... this will turn your batter purple :)
Spray skillet with non-stick spray and heat over medium. Pour about a 1/4 cup of batter onto pan and cook until bubbly, turn and continue cooking until golden brown.
Once done, top with blueberry syrup and flaked coconut (if desired), and enjoy!
Now I don't generally think healthy when I think pancakes - but I didn't want something too bad for me. So I figured - wheat pancakes.
I mixed together some wheat flour, coconut flour, ground flax seed, and baking powder and I had the base for my pancakes ready.
To finish the batter I mixed together some milk, salt, and maple syrup. Maple just sounded good and out of my usual sweeteners it is surprisingly the lowest in sugar content. Then I tossed in some blueberries and decided to make a blueberry syrup to go with them :)
And just because it sounded good I added coconut flakes to top it all off..... Mmmmm YUM!
In case anyone else finds this interesting -- here's the sugar / calorie break out for the 3 options I looked at for my syrup...
- clover honey: 1 Tbl = 16g sugar and 60 cals
- blue agave: 1 Tbl=16g sugar and 60 cals
- pure maple: 1 Tbl = 11.75g sugar and 52.5 cals
Here's the recipe for Blueberry Coconut Wheat Pancakes
Pancakes:
1 Cup Whole Wheat Flour
1/4 Cup Coconut Flour
2 Tbl Ground Flax Seed
2 tsp Baking Powder
1/4 tsp Sea Salt
1 large Egg
1 1/4 Cup Milk
1 Tbl Maple Syrup
1/2 Cup Frozen Blueberries
Blueberry Syrup:
3/4 Cup Frozen Blueberries
1/4 Cup Maple Syrup
Flaked Coconut as garnish
For the pancakes, first mix together all dry ingredients in a medium bowl. In a small mixing bowl, mix all wet ingredients and then slowly mix them into the dry ingredients until combined. Then mix in frozen blueberries - be prepared... this will turn your batter purple :)
Spray skillet with non-stick spray and heat over medium. Pour about a 1/4 cup of batter onto pan and cook until bubbly, turn and continue cooking until golden brown.
Once done, top with blueberry syrup and flaked coconut (if desired), and enjoy!
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