Heart Healthy Harvest Pancakes Recipes

HEART HEALTHY HARVEST PANCAKES

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.

HARVEST PANCAKES

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 PANCAKES

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 COOKBOOK PANCAKES

Steps:

• Beat all ingredients with hand beater or whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.)
• Spray griddle or 10-inch nonstick skillet with cooking spray; heat griddle to 375° or skillet over medium heat. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
• For each pancake, pour 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.

100% WHOLE WHEAT HARVEST PANCAKES

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.