Well hello December!
Now that the last month of the year has finally rolled around, it’s time for hot cocoa, snow boots, and lots of Christmas music. Oh, and some delicious food! Though I’m a sucker for summer produce, I’m definitely looking forward to all the delicious meals the holiday season brings along. ‘Tis the season for cookies (I’ll help you guys out with that), soup, gingerbread, and alllll the comfort food. My role? Helping you enjoy all the good taste without the calories, fat, and sugar.
And I’m starting off with a recipe I know everyone loves: Healthy pancakes!
As you can see, these pancakes look just as good as their unhealthy counterparts, but what you can’t tell is that they’re also low fat, low sugar, whole wheat, and super yummy. The recipe makes about 6 medium-sized pancakes, and any leftovers can be frozen and later popped in the toaster for later enjoyment. Or you know, you could eat them all in one go (not that I know anyone who did that).
Whole Wheat Oatmeal Pancakes
1 cup whole wheat flour
1/2 cup rolled oats
2 tbsp brown sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup milk
1/4 cup applesauce
1 tsp vanilla
Optional: 1/4-1/2 cup add-ins such as blueberries, chocolate chips, etc
- In a large bowl, combine flour, oats, sugar, baking powder, cinnamon and salt. Set aside.
- In a medium sized bowl, mix together all remaining ingredients until smooth. Add wet to dry, and mix until a smooth batter forms. If you want add-ins, mix them in now.
- Spray a large frying pan lightly with cooking oil, and heat up.
- Take about 1/4 cup of batter and spread into a circle in the center of the pan. Cook until golden-brown on one side, then flip and do the same to the other side. Repeat until all batter is used.
- Let cool slightly and top with cinnamon, maple syrup, fruit, or whatever else you like. Recipe makes 6-8 medium-sized pancakes. Leftovers can be frozen, and toasted for later use.
The Smart Cookie
Here’s to Christmas music, hot chocolate, and slippers!