This morning I decided to create healthful yet hearty pancakes. This recipe is a great way to get veggies or fruits, omega fatty acids, and whole grains into your day. All of which are important for a healthy heart, healthy gut function and to sustain energy! This recipe can also be altered to be completely gluten free, or vegan however these specific pancakes are not. Email me for details and recipe alterations if needed.
1/2 – 1 cup butternut squash previously boiled and mashed. Other vegetables or fruit that can be mashed or pureed like sweet potatoes, pumpkin, zucchini, apples, or pears, can be substituted.
1/2 cup flour (Preferably whole wheat)
1/2 cup corn meal
1 cup oatmeal
1 tsp baking powder
1 tsp baking soda
1 cup skim milk
1 whole egg ( or 2 egg whites)
pinch of salt
1 tablespoon of cinnamon
1 tsp vanilla
Canola Oil Cooking spray as needed
1. Mix together all dry ingredients- flour, corn meal, flax, oats, baking powder/soda, salt, cinnamon.
2. Add in egg(s) , milk and vanilla
3. Do not over-mix, fold all ingredients together until mixed in and gently mix in the vegetable and or fruit.
4. Consistency should be thin enough to pour or scoop out with a table spoon. If needed, add a little more milk to thin out consistency.
5. Spray a flat pan with canola oil cooking spray, if additional fat is needed I use Smart Balance spread.
6. Set stove top low to medium heat, pour 1 tablespoon of mixture on small area of pan, fitting several on the pan. Allow space for the pancakes to spread out as needed.
7. Watch for small bubbles to appear throughout the pancakes, about 2-3 minutes, this indicates pancakes are cooked through.
8. Flip pancakes, finish cooking until golden brown.
9. Serve hot with pureed fruit, or pure maple syrup.