Sometimes a meal is just SO GOOD, I have to share it as soon as possible. I woke up early today and got busy making a fabulous pancake breakfast, complete with homemade fruit compote and turkey sausage. I only wish I’d had whole wheat flour to up the nutrient factor.

Breakfast of yum!

Here’s the recipe rundown!

Oatmeal Pancakes

Pre-flip.

1/2 cup flour (whole wheat is good)

1/4 oats

3/4 teaspoon baking powder

sprinkle salt

1 egg (can use 2 egg whites)

1/4 cup cooked and mashed apples (see recipe below)

1/2 cup milk (I used light soy)

Flipped. :)

water

1 teaspoon vanilla extract

Combine dry ingredients and mix well. Add in all other ingredients and mix well.  Add in just enough water to give you a good pancake batter consistency. This amount will change according to a lot of factors, such as whole wheat flour and oats absorbing more water. Let batter rest for a few minutes before cooking.

Heat skillet/griddle on medium heat and spray with nonstick spray. Make four inch round or so, spreading the batter evenly. Flip once the edges start to dry and small bubbles appear on pancake surface. Makes about four 4 inch pancakes–you can see that mine came out two big and two little pancakes. So, I’m not so good at eyeballing…eh. :)

Nutrition info: This entire batch is about 450 calories. We split it into two servings.

Easy cooked apples

Two tiny apples.

I made this just because I didn’t have applesauce. It adds fiber and bulk to your pancakes and the strawberry compote you make next!

2 small apples, chopped

1/4 to 1/2 cup water

Microwave apples and 1/4 cup water until very tender. I had to add more water to mine since my apples were kind of dry.  I mashed about a third of it and added to pancakes, the rest I left chunky for my next recipe!

Strawberry and Apple Compote

Strawberry in a teeny jar for serving.

2 cups frozen or fresh strawberries

1 apple chopped, or leftovers from apple recipe above

2 tablespoons brown sugar

1/3 cup water

1 teaspoon corn starch

Combine all ingredients in small saucepan and heat thoroughly. Cook fruit until tender and mash fruit a little with a fork or spoon. Serve as topping for pancakes (or great on ice cream!).

Nutrition: this entire batch of strawberry topping is about 250 calories. NOTE: you can probably cook this without sugar and add in an artificial sweetener after removing from the heat. I’m just not a huge artificial sweetener person. I’d rather just enjoy the real thing and cut out calories elsewhere.


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