Homemade pancakes have become a weekend tradition in my family, but I know that if I eat a stack doused in syrup, I end up feeling tired and hungry within an hour. If this sounds familiar, try this the next time you're making pancakes: add tons of fruit to the batter. I don't mean just a few pieces — really load up the batter. Mix in at least three different kinds such as blueberries, raspberries, or cut up cherries, apples, or bananas.
Not only does this add fiber to your breakfast to satiate your hunger longer, but since fruit is so sweet, I don't even need to add syrup. Serve your pancakes with fresh fruit, and this warm Summer breakfast will satisfy your taste buds and give you energy all morning.
Woodhouse Clothing
Here's a favorite of mine:
Makes 5 pancakes, about 133 calories each.
Ingredients:
1-3/4 cup of Quaker Old Fashioned Oats
-1 cup of water
-1/2 cup all-purpose flour
-1 tsp. baking powder
-1/2 tsp. salt
-1/2 tsp. cinnamon
-1 medium egg
-3/4 cup of 2% milk
-1 cup of frozen blueberries, thawed
(here's the instructions)
1. Combine the oatmeal and water in a microwave safe bowl and microwave it for 2.5-3 minutes.
22. Crack the egg into a medium bowl and add the milk. Beat the egg and mix it into the milk.
3. Add the cinnamon, salt, and baking powder. Mix.
4. Add the flour slowly and mix in the cooked oats. The batter should be a little lumpy.
5. Heat a medium-sized skillet over medium heat. Add 1/2 tsp. of Land O Lakes Butter With Olive Oil to the pan. (You can use any spreadable butter/margarine for this.) It adds only 15 calories, and it allows you to flip the pancakes.
6. Measure out 1/3 cup of the batter and pour into the skillet. Use a spoon to smooth the edges and create the desired shape. Let it cook for 3 minutes before flipping or until the edges are brown and dry. Once it's cooked for 1.5 minutes, plant blueberries in the pancake top. After you flip it, cook for another 2 minutes.
7. Use up all of the batter! I got 5 pancakes from this recipe. You may get 6 depending on how heavy handed you are with the batter.
8. Serve hot and garnish with the leftover blueberries. Tastes great with peanut butter or drizzled with agave nectar or maple syrup. You can also top it with vanilla yogurt.
My bf just made the best loaded banana blueberry pancakes. I agree with Fit, when make right syrup is unnecessary.
3Nice.
4When I was a kid, my dad would make us blueberry pancakes on Saturdays and we'd always tell him "More blueberries!" until the batter was basically blueberries held together with a little bit of pancake batter...those were the best pancakes ever. I should make them like that sometime for myself now; they sound so yummy!
5I am going to try this next time I make pancakes.
6I love pancakes with lots of fruit! The more fruit, the better!
7In college we used fruit as a topping for waffles instead of syrup. Was really yummy.
8I make my daughter buckwheat pancakes with added mashed banana, cinnamon and walnuts. Sooooo good! Tastes like banana bread!
9Oh Anon, those look good!
Mmmmm love fresh fruit in (and on!) my waffles and pancakes.
I think I shall have pancakes for dinner.
10I love putting raspberries in my pancakes, you don't even need to add sugar into the mix! So good...
11My hubby and I made homemade waffles with strawberries this weekend. No syrup needed!
12My husband does this on the weekends. He makes pancake batter and dumps in two pints of blueberries. The blueberries make the pancakes gooey and sweet as well as healthy. We love it!
13Looks delicious!
14Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.