HEART PANCAKES
Provided by Food Network
Categories main-dish
Time 35m
Yield About 24 small pancakes
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, baking powder and salt.
- In another bowl, combine the milk, sour cream, vanilla bean paste and egg. Whisk together until smooth. Slowly pour the melted butter into the milk mixture while you continue to whisk.
- Make a well in the flour mixture and pour in the wet ingredients. Stir with a wooden spoon until the batter is smooth. At this point, if the batter seems too thick, stir in a few tablespoons of milk. Transfer the batter to a squeeze bottle.
- Heat a griddle over medium-high heat and spray with nonstick cooking spray. Pipe two 3-inch dollops of batter next to each other and just touching. Using a toothpick, drag the batter down to form the point of the heart. Add a few blueberries if using, gently pressing them into the batter. Continue with additional batter to make more pancakes. Wait until you see bubbles start to rise from the batter and peek underneath the pancakes to make sure they're uniformly golden brown. If so, flip! Continue cooking until the second side is golden brown. Continue with the remaining batter. Serve immediately.
100% WHOLE WHEAT HARVEST PANCAKES
Finally a whole wheat pancake recipe that my kids gobbled up like they were going out of style! Spiced with fall flavor (apples, cinnamon, nutmeg, ginger, and a hint of vanilla). These were so awesome, we had to share! I live at 4800 ft above sea level and cooked them at 375 degrees F.
Provided by mtnfalcon
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.
- Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.
- Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.
- Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.
- Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 41.5 g, Cholesterol 68.5 mg, Fat 8.7 g, Fiber 5.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 521 mg, Sugar 10 g
HEART HEALTHY PANCAKES
presented by Deacon Timothy Pratt Bed & Breakfast Note: These are low fat, low cholesterol, but very tasty, light and fluffy pancakes! I like to seve these to guests on special occasions, such as birthdays, (with a candle), anniversaries, etc. Breakfast is served on fine china; with crystal, silver, fresh flowers and candlelight.
Provided by SnowHat
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients in large bowl.
- Add milk, corn oil, and mix until just moistened.
- Beat egg whites in small bowl until stiff peaks form.
- Fold into batter.
- Place on greased griddle (medium high).
- When bubbles begin to form, flip pancakes.
- Serve with strawberry garnishes and warm real Vermont maple syrup.
HEART HEALTHY HARVEST PANCAKES
This is what I threw together for breakfast this morning and my kids and husband loved them. If you have picky eaters just don't tell them there is squash, they will never know! Canned pumpkin puree can be substituted for the squash. I made them about 3-4 inches across and came up with 16 pancakes.
Provided by DbKnadler
Categories Breakfast
Time 40m
Yield 16 pancakes
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a medium bowl.
- Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
- Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
- Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.
Nutrition Facts : Calories 76.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 13.8, Sodium 147.6, Carbohydrate 14.8, Fiber 2.3, Sugar 1, Protein 3.8
HARVEST PANCAKES
Provided by Food Network
Categories dessert
Time 1h
Yield about 14 pancakes
Number Of Ingredients 10
Steps:
- Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown.
HEART HEALTHY BREAKFAST
Breakfast Sandwich -- NUTRITION (per serving): 276 cal, 16g pro, 35 g carb, 5 g fiber, 8.7 g fat, 2.7 g sat fat, 557 mg sodium
Provided by dstripling
Categories Breakfast
Time 9m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Spray a small, nonstick skillet with cooking spray and heat over medium-high heat.
- Stir in the egg whites and cheese and cook for 2 minutes per side, removing from heat when they have reached desired doneness Stir in the egg whites and cheese and cook for 2 minutes per side, removing from heat when they have reached desired doneness.
- Place the eggs on the bottom half of the English muffin.
- Top with avocado slices and salsa.
- Place the top half of the English muffin on top.
Nutrition Facts : Calories 226.4, Fat 5.8, SaturatedFat 3.4, Cholesterol 14.8, Sodium 531.6, Carbohydrate 27.2, Fiber 2.3, Sugar 3.2, Protein 16.1
HARVEST PANCAKES
Make and share this Harvest Pancakes recipe from Food.com.
Provided by SharleneW
Categories Breakfast
Time 1h
Yield 12 Pancakes, 3-4 serving(s)
Number Of Ingredients 13
Steps:
- sugar cornstarch and cinnamon in saucepan.
- Add apple juice and apple.
- Cook stirring constantly until mixture thickens and boils (~1 minute). Mixture should look translucent. Set aside while you prepare pancakes.
- Remove from heat and stir in butter.
- For the pancakes, sift and measure flour, then sift with baking powder, salt, and cinnamon.
- In another bowl, beat egg oil and milk until smooth.
- Mixed together egg and flour mixtures all at once. Better should be lumpy.
- Using 1/4 cup measuring cup pour batter onto hot griddle and cook, turning after bubbles form and start breaking.
- Serve pancakes topped with warm apple syrup.
Nutrition Facts : Calories 620.8, Fat 14.5, SaturatedFat 6.3, Cholesterol 29.2, Sodium 614.5, Carbohydrate 111.8, Fiber 4.6, Sugar 43.6, Protein 13
HEART HEALTHY OATMEAL PANCAKES
A favorite of our son, Mr. Picky Eater himself!! I'm on a low sodium diet so I substitute the baking soda with no sodium baking soda (I use Ener-G) but be sure to double the amount.
Provided by Moogliwoogli
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Pour buttermilk over oats and soak 15 minutes or up to overnight.
- Beat in egg, oil, brown sugar and vanilla.
- Mix in dry ingredients.
- Fry on a hot, greased griddle until bubbles form on top. Flip over and cook another minute or two until cooked through.
- Serve smeared with butter, maple syrup or jam.
Nutrition Facts : Calories 392.9, Fat 13.3, SaturatedFat 2.5, Cholesterol 65.3, Sodium 671.9, Carbohydrate 57, Fiber 3.3, Sugar 22.4, Protein 10.5
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