This week on Pimp My Health, we’re going to pimp your pancakes–everyone’s favorite hearty breakfast that tastes especially awesome on a cool fall morning after a great workout. If you’re not careful though, pancakes can be loaded with tons of empty carbs and sugar, but with a few simple twists, you can make them a much healthier morning (or evening) meal.
1. Use whole wheat flour. Here’s one recipe you can try:
1 egg (or 2 egg whites) lightly beaten
1/8 cup canola oil
1 ¼ cup low-fat buttermilk or low-fat milk
1 cup whole wheat flour
1 tbs flax meal (you can use flax seeds if more convenient)
1 tsp baking soda
1/4 tsp salt
2. Skip the syrup. Top your pancakes with a mixture of strawberries, blueberries, raspberries and/or blackberries. Even when they are not in season, you can get a frozen bag of mixed berries, warm them up and spread them across your cakes like syrup.
3. Fold in a puree of bananas, pumpkin, apples or carrots into the batter. This is an easy way to add more nutrients and flavor to your meal.
4. Try a new fall favorite–sweet potato pancakes! Here is a great recipe:
1 (1 pound) sweet potato
2 cups rolled oats
2 tablespoons olive oil (optional)
1 tablespoon dark molasses (optional)
1 egg white
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 cup plain yogurt
1. Pierce the sweet potato a few times with a fork. Wrap in a paper towel and cook in the microwave until tender. Cool slightly and remove the skin.
2. Process the oats in a blender or food processor until powdery and then place in a large bowl. Break the sweet potato into chunks and place in the food processor until smooth. Transfer to the bowl with the oats and stir in the olive oil, molasses, eggs, egg white, vanilla, cinnamon and yogurt. Adjust the thickness to your liking by adding more yogurt if necessary.
3. On a hot skillet that is lightly greased, pour 1/4 cupfuls of batter onto the skillet when hot and cook until bubbles appear on the surface. Flip, and cook on the other side until browned. Enjoy!