Heart Healthy Cookbook Pancakes Food

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HEART HEALTHY PANCAKES



Heart Healthy Pancakes image

presented by Deacon Timothy Pratt Bed & Breakfast Note: These are low fat, low cholesterol, but very tasty, light and fluffy pancakes! I like to seve these to guests on special occasions, such as birthdays, (with a candle), anniversaries, etc. Breakfast is served on fine china; with crystal, silver, fresh flowers and candlelight.

Provided by SnowHat

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups skim milk
2 tablespoons corn oil
2 egg whites

Steps:

  • Combine dry ingredients in large bowl.
  • Add milk, corn oil, and mix until just moistened.
  • Beat egg whites in small bowl until stiff peaks form.
  • Fold into batter.
  • Place on greased griddle (medium high).
  • When bubbles begin to form, flip pancakes.
  • Serve with strawberry garnishes and warm real Vermont maple syrup.

HEART HEALTHY COOKBOOK PANCAKES



Heart Healthy Cookbook Pancakes image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Have these scrumptious pancakes ready in just 25 minutes! Old fashioned oats make this a wholesome breakfast!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 5

Number Of Ingredients 11

1/2 cup quick-cooking or old-fashioned oats
1/4 cup Gold Medal™ all-purpose flour
1/4 cup Gold Medal™ whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fat-free (skim) milk
1/4 cup fat-free cholesterol-free egg product, thawed or 2 egg whites
2 tablespoons canola or soybean oil

Steps:

  • Beat all ingredients with hand beater or whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.)
  • Spray griddle or 10-inch nonstick skillet with cooking spray; heat griddle to 375° or skillet over medium heat. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
  • For each pancake, pour 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g

HEART HEALTHY HARVEST PANCAKES



Heart Healthy Harvest Pancakes image

This is what I threw together for breakfast this morning and my kids and husband loved them. If you have picky eaters just don't tell them there is squash, they will never know! Canned pumpkin puree can be substituted for the squash. I made them about 3-4 inches across and came up with 16 pancakes.

Provided by DbKnadler

Categories     Breakfast

Time 40m

Yield 16 pancakes

Number Of Ingredients 10

1 small banana, diced
3/4 cup squash, pureed
2 cups whole wheat flour
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 egg
2 cups skim milk

Steps:

  • Mix all ingredients together in a medium bowl.
  • Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
  • Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
  • Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.

Nutrition Facts : Calories 76.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 13.8, Sodium 147.6, Carbohydrate 14.8, Fiber 2.3, Sugar 1, Protein 3.8

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