Sunday, April 3, 2011

Pumpkin Wheat Blender Pancakes


This is a yummy but healthy food storage recipe.

I wanted to make it more nutritious so I omitted some of the oil of regular wheat blender pancakes and added some pumpkin. It sweetened things up and added a power punch of vitamins, and a splash of color.

We had some company. I wanted other kids to try them besides my own. We taste tested these against thicker traditional white pancakes and these won HANDS DOWN!

Pumpkin Wheat Blender Pancakes Recipe
Makes 35 palm (as in hand) sized pancakes

Read instructions completely before adding ingredients!
1 1/8 cup skim milk (can be made from powder)
3/4 cup wheat berries (whole wheat kernels)
2 Tbs sugar
1/4 tsp salt
1 tsp soda
2 tsp baking powder
1 Tbs cornstarch (thickens it)
3 egg whites
1/4 cup canola oil
1/4 cup canned pumpkin

In blender add skim milk and wheat kernels. Turn on and let it blend an entire 4 minutes before adding other ingredients.

Add other ingredients with blender still going. Do not double, most blenders will over flow. Cook on skillet. These bubble when they are ready to flip, they turn out very light.

Great for making ahead of time and freezing. Put in toaster to thaw and cook.

Nutrition
Serving size: 4 palm size pancakes

Per serving
Calories: 139
Fat 7
Chol .7
Sodium 36
Carbs 15
Fiber 2.28
Protein 5
Sugar 2.4

Don't forget to add syrup calories into calculations. Some alternatives are fresh strawberries, sugar free jam, lite or sugar free syrup or agave.

These pancakes have low enough calories to add a nice egg white omelet or protein shake. Making a complete breakfast of protein (wheat berries and eggs), complex carbs (pumkin and wheat berries) and healthy fat (canola oil).

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