Delightful Guilt Free Pancakes Food

DELIGHTFUL GUILT-FREE PANCAKES

Steps:

• Preheat griddle to medium or just a little hotter, depending on your griddle.
• Whisk together dry ingredients.
• Place milk, egg, vanilla and honey in blender and process.
• Add dry ingredients to blender and process.
• Spray griddle with cooking spray and pour batter onto griddle to make pancakes.
• Sprinkle each pancake with 1 T pecans.
• When first side done, flip and cook second side 'til done.
• Serve with fresh fruit or syrup.
• LEFTOVERS TIP: Either store leftover batter in fridge tightly covered for a day or two or put leftover pancakes in freezer with saran wrap or wax paper between each one. Then pop into the toaster for a quick weekday breakfast.

EASY HOMEMADE GUILT-FREE PANCAKES

Steps:

• Heat a griddle or skillet with or without oil to medium-high.
• In a mixing bowl combine dry ingredients forming a well in the center.
• In a liquid type, measuring cup mix together the oil and 1/2 cup of the water.
• Pour into the well and mix well. Stir in the pure maple syrup.
• Using about 1/4 cup of pancake batter at a time pour onto heated griddle or skillet. When bubbles form on the top of the pancake flip to cook the other side.
• The pancake batter often thickens so add more water as needed, a couple of tablespoons at a time to avoid using too much.

CHOCOLATE OATMEAL PANCAKES (GUILT-FREE & GLUTEN FREE)

Steps:

• The night before, mix milk and oats and let sit in fridge overnight (if you don't do this, it is okay, just do it first thing, before you start the rest of the recipe and the oats will just not be as soft).
• Heat an 8-inch or smaller non-stick skillet just slightly under medium-low heat. (Using a small skillet where the batter runs to the edge will create perfectly round pancakes every time).
• In a medium sized bowl, combine dry ingredients and mix well with a wire whisk (Make Ahead: Mix these ingredients ahead of time in plastic baggies and store in pantry, fridge or freezer).
• In a small bowl, mash the ripe banana with a fork for at least 1 minute so there are no clumps and it becomes shiny and almost soupy (if you want to taste it, mash it less).
• Add the banana, eggs, vanilla extract and milk/oats mixture to the dry mix.
• Mix thoroughly with a whisk or fork, scraping the bottom of the bowl, for at least 1 minute or until fully combined.
• Be sure your skillet has fully preheated.
• Pour about a 1/2 cup of the batter into the dry pan (no oil/butter necessary). Set a timer for 3 minutes, then flip and cook another 3 minutes on the other side (if your first pancake does not flip easily after 3 minutes, leave it on for another minute - if the next one does the same thing, you may need to raise the heat a bit).
• Repeat until done.
• Makes about 6 pancakes. Surprisingly a single pancake is filling enough for most people.
• Serve warm with a bowl of Cool Whip or vanilla yogurt for dipping, or try pouring hot soymilk over them instead. Store leftovers in the refrigerator for up to a week and reheat in the microwave for ~30 seconds per pancake.