HEALTHY PANCAKES AND WAFFLES
This recipe for healthy pancakes and waffles from the March/April 2007 issue of Blueprint magazine is a smart and tasty option for breakfast.
Provided by Martha Stewart
Categories Pancake Recipes
Number Of Ingredients 6
Steps:
- Heat a griddle, skillet, or waffle iron over medium-high heat; spray with cooking spray.
- In a large bowl, mix together Bisquick, milk, eggs, and wheat germ until well combined.
- For pancakes, working in batches, place 1/4 cup of batter on griddle and cook until bubbles form on the surface of pancakes, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
- For waffles, ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid and cook 3 to 5 minutes, or until no steam emerges from waffle iron. Serve waffles or pancakes immediately with blueberry topping.
HEALTHY MILLET AND BUCKWHEAT WAFFLES OR PANCAKES
Courtesy of www.rwood.com - Rebecca Wood - these waffles are divine. A nice way to make healthier waffles!
Provided by Living la vida a be
Categories Breads
Time 35m
Yield 4 5 inch waffles, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the millet and buckwheat in 1 ½ cups water in a medium bowl, loosely cover and let stand on the counter overnight (or at least 5 hours).
- Drain, rinse and place the soaked grains in a blender (not a Vita-Mixer which makes the batter too fine and, therefore, more dense). With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add coconut, egg, butter, honey, orange zest, cinnamon and salt. Process into a thick batter. Some millet will remain whole and this provides crunch. Pour the batter onto a hot waffle iron, sprinkle the top with sunflower seeds, close and bake according to the manufacturer's directions. Serve hot with your favorite toppings.
- Note: Substitute whole oats for the buckwheat. Or substitute pecans or walnuts for the sunflower seeds. Do not add fruit to this waffle as fruit makes it too heavy and acidic and therefore hard to digest.
Nutrition Facts : Calories 401.3, Fat 16.1, SaturatedFat 7.6, Cholesterol 15.3, Sodium 338.8, Carbohydrate 57.7, Fiber 8, Sugar 9.7, Protein 9.5
OATMEAL PANCAKES OR WAFFLES
Want a delicious breakfast, yet desire the healthy benefits of fiber and whole grains? These healthy pancakes or waffles are the perfect answer. Even though I wouldn't choose to eat a bowl of hot oatmeal, I can't get enough of these pancakes. Kids love them, too!
Provided by BeachGirl
Categories Breakfast
Time 10m
Yield 20 pancakes, 5 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over oats; stir to moisten.
- Add oil, egg, and 1 cup skim milk.
- Stir.
- Mix together salt, flour, Splenda (or sugar) and baking powder.
- Add to oatmeal mixture and stir.
- Add enough remaining skim milk (3/4 to 1-1/4 cups) to make a medium thick batter (for waffles) or a thinner batter (for pancakes).
- Make 4-5 inch pancakes on hot griddle, letting them brown a little (about 2-4 minutes) or waffles in waffle iron according to manufacturer's instructions.
- NOTE: Batter is best if covered, refrigerated and left to sit overnight, but can be used immediately with very good results.
HEALTHY SOURDOUGH WHOLE GRAIN WAFFLES AND PANCAKES
The perfect waffles! Crispy, crunchy on the outside, tender and melt-in-your-mouth inside, and they're good for you too! Our favorite recipe because it's so easy and makes delectable yet healthy whole grain waffles or pancakes that use up that extra starter so it doesn't go to waste. *This is a Grandma Approved Recipe*
Provided by rosieo
Categories One Dish Meal
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the starter, flours and water (or milk).
- Cover bowl with plastic wrap and let it rest one to twelve hours. I usually mix it the night before.
- In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture. Just before cooking, stir in the baking soda.
- Using a quarter or half cup measuring cup ladle the batter onto the hot pan. For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
- Notes- You can use your choice of whole grains. I like rice flour, available at Whole Foods or health food stores. It adds a light crunchy texture to waffles. I've also used quinoa, barley, spelt, and coconut flours with great success. (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!).
- This recipe doubles or triples beautifully if you're feeding a crowd.
- This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron. Without sugar they never stick (no need to grease the iron) and with the sweet flavor of whole grains you truly won't miss it. For pancakes you can add a tablespoon or two of sugar if you must.
- A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :).
- I love my Hamilton Beach Flip 'n Fluff ($19 on amazon) and it makes 9 4" waffles with this recipe.
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