Monday, April 14, 2014

Morning Glory Pancakes

These pancakes are a wonderful way to get your fruits and veggies in the morning.  Nice for a Spring breakfast/brunch and some nourishment before heading out in that Easter egg hunt!


1 cup oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill  or you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
¼ cup egg whites
1 cup nonfat milk (I used unsweetened almond milk)
1/2 teaspoon vanilla extract
2 tablespoons grated zucchini or yellow summer squash
2 tablespoons peeled and grated apple
2 tablespoons grated carrot
1 tablespoon finely shredded unsweetened coconut
2 tablespoons chopped walnuts


In a small bowl combine the baking powder, flour, brown sugar, coconut, and cinnamon together.  To a larger bowl add the egg whites, vanilla, grated carrot/zucchini/apple, and milk and whisk together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Stir in the nuts and mix well. Allow to thicken for about 10-15 minutes for best results. (This batter is even better when stored overnight.) Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high heat for 1-2 minutes each side.  Repeat with ¼ cup mixture 5 more times for a total of 6 small-medium pancakes.

Makes 6 pancakes, 6 servings

Serving size: 1 pancake Calories 100 Protein 3 g Carb 16 g Fiber 2 g Sugars 6 g Fat 2 g Saturated fat  0.5 g Sodium 50 mg


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