Active Life Cooking

The Next Step in my Pancake Journey…

Okay…you probably know by now that I love pancakes…not jut any pancakes, but healthy pancakes. For some reason, I can’t get myself to eat classic buttermilk pancakes made with APF. I crave multigrain or alternative grain pancakes. That luckily (or unluckily, you decide) means I need to make my own pancakes rather than go out for breakfast most of the time (Ziggy’s Healthy Grill is an exception, excellent multigrain pancakes there!). Here is my first attempt at a multigrain pancake using my own mix, I normally vere towards buckwheat pancakes when I make them myself, but these turned out great and I even made a better mix this weekend (I’ll post that recipe in the coming week or so). So, click on to read all about my Strawberry Lemon Pancakes!A few weeks back, for my birthday weekend, we went to the Poteet Strawberry Festival in Poteet, TX and came home with way too many strawberries for two people. That meant, I needed to use them…so why not pancakes? I also was having fun experimenting using yogurt as an egg substitute in my pancakes (such as the buckwheat ones linked above). I happened to have some lemon yogurt leftover from the fillings of my carrot cake cookies and thought strawberry lemon pancakes sounded like a match made in heaven!

Ingredients:

• 1/2 cup Whole Wheat Flour (King Arthur brand)
• 1/2 cup White Whole Wheat Flour (King Arthur brand)
• 1/2 cup Old Fashioned Oats (or oat flour, I chopped them into oat flour using the food processor)
• 2 tbs Flax Seed Meal
• 2 tbs Yellow Corn Meal
• 1 tbs Millet (optional, I like the crunch)
• 1/2 cup of Lemon Yogurt
• 1 tbs Raw Honey
• 3/4 cups pureed strawberries
• 1 1/4 cups Skim Milk
• 1 tsp double strength vanilla extract (2 tsp for regular strength)
• extra strawberries for garnish
• CoolWhip or other favorite whipped topping for garnish

Okay…looks intimidating…really, it isn’t…

You’ll want to make the yogurt first, maybe the night before so the flavors can meld together. I also made my mix the night before to maintain sanity the next morning. Combine all of the dry ingredients and whisk together. The next morning, place into a large bowl and add yogurt, honey, strawberries (puree them in a food processor), milk and vanilla to the dry mixture. Whisk until just combined.

Heat a non-stick skillet on the stove on medium heat. When the skillet is hot, drop pancake batter onto skillet in 2 tbs increments (more if you want larger pancakes).

Cook on one side until bubbles pop up in the middle of the pancake. It seems like it’s too long to wait, but please be patient, they will cook better this way. Also, aren’t baby pancakes sooooo cute

Now it’s ready to flip to the other side and cook for a shorter period of time.

Top with your favorite whipped topping (or more yogurt) and fresh strawberries and you have yourself one excellent breakfast to be proud of! You’ll wish strawberries were in season all year long!

Nutrition (1 pancake, makes 22, 2 tbs of batter/cake):

• 47 cal
• 0.35g fat
• 10g carb
• 1g fiber
• 2g protein

Again, not sure if the Daily Plate at Livestrong is being correct with my calculations…gotta find a new program to use…any suggestions?

Happy Pancake Making (and eating…)!