Healthiest Whole Wheat pancakes… ever.

Who doesn’t LOVE breakfast for dinner? I think that’s a good portion of how Denny’s survives (though considering how cheap breakfast food is at the store, they sure do like to jack up those prices… just sayin).

Now that my boyfriend and I have completed P90x and moved onto Insanity we are concentrating a tiny bit more on carbs vs. protein. P90x was heavily focused on muscle building- and so protein was necessary- and although it’s still absolutely necessary for Insanity (plus protein keeps you feelin full longer which is ALWAYS a good thing) we need a bit more of the carbs to keep our energy up.

We have completed day 3 and let me tell you, you DEFINITELY need to have energy to get through the workouts. It’s nice to only have a 40 minute workout, but those 40 minutes are no joke, so you gotta be able to work it every moment.

With all this in mind, I planned a breakfast for dinner sort of meal. I wanted to make pancakes, but obviously you don’t want to use those box, just add water, kind of pancakes. If you’re going to have carbs, you’ve got to choose wisely, choose complex carbs that your body can actually DO something with.

I found this great recipe that uses whole wheat flour as the main ingredient. The initial recipe included a bunch of canola oil as well as buttermilk- by subbing in applesauce for oil and skim milk with vinegar for the buttermilk I was able to bring down the calories and maintain the healthyness (and taste).

Here is the recipe as I made it:

Healthiest Whole Wheat Pancakes

Ingredients

2 eggs, lightly beaten
1/4 cup canola oil
2 cups skim milk with 2 tbs. white vinegar/lemon juice (let sit 5 min.)
2 teaspoons baking soda
1/2 cup ground/milled flax seed
1/2 teaspoon salt
1 1/2 cups whole wheat flour

Directions

In a medium bowl, mix eggs with applesauce and buttermilk. Stir in baking soda, flax seed, salt and flour; mix until blended.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.

What I’d do next time:

I think this recipe turned out marveously! If you wanted to lighten this recipe even more you could exchange the 2 whole eggs for 4 egg whites- we decided to live life on the wild (and cheap) side and used 2 eggs.

Some added info if you want to change this up: you can exchange the flax seed for wheat germ (which is great for you- high in folic acid, vitamin E, zinc and magnesium- however be careful when storing- it apparently can get rancid…). Flax seed is also a winner in it’s own right though- lots of fiber and protein as well as a bunch of vitamins- beware though excessive amounts can create a laxative effect. Consider yourselves warned.

Aside from that- these pancakes were really nice and thick and had a nice flavor. I copped out and got sugar free maple syrup- the real stuff it’s just too high in calories to be worth it… especially after the amount of sweating I’d just done. That being said you can always top your pancakes with fruit- or another suggestion- mix some unsweetened applesauce with a tsp. of cinnamon and half tsp. of nutmeg- heat that up and you’ve got some runny, tasty fruit topping!

We also made mini veggie frittatas- which I will post recipe and pictures for another time to round out the meal with some quality protein. Like I said, who doesn’t love breakfast for dinner (or making monster pancakes like below). Happy eating!

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