Today I'd like to share a healthy pancake recipe with a tasty maple cream topping.
Oh, good!
Chunky Apple Oatmeal Pancakes
3/4 cup whole wheat flour
1/8 cup oats
2 Tbs oat bran
1/2 tsp cinnamon
2 tsp baking powder
1/4 tsp salt
1/4 cup raisins
1/2 cup chopped apple
1 cup apple juice
Combine dry ingredients. Add raisins and apple. Gently stir in juice until dry ingredients are completely moistened. Pour batter by 1/4 cupfuls onto a nonstick skillet or griddle. Cook until bottom is brown and spatula slips easily underneath. Turn and brown other side. Makes eight plump pancakes.
Maple Cream
For a tasty and nourishing pancake topping, mix together equal parts of pure maple syrup and plain yogurt.
These pancakes will stick to your ribs without loading you up on sugar and bad fats.
If you have a healthy pancake recipe you'd like to share, click on the comment link below and have at it.
Chet Day
Editor, The Natural Health Circus
http://chetday.com
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3 Week Pancakes
ReplyDelete1 pkg. yeast
6 beaten eggs
1 qt. buttermilk
3 Tbs. sugar
dash salt
1/4 c water
1/4 c veg oil
4 c flour
2 Tbs baking soda
2 Tbs baking pwd
Dissolve yeast in warm water. Combine the beaten eggs, oil, and buttermilk. Add yeast, then sifted flour and dry ingr. Beat on low until smooth. Pour into a pitcher w/lid Keeps 3 weeks in the refrig. Stir batter well before using. Best made into small pancakes. These are a thin pancake.
I use this as a base recipe. I mix and match to suit me and what I've got on hand that needs used up. I don't use commercial sugar, salt, or oils. I grind my own organic grains and keep unused quantities in freezer for upcoming odds and ends. This make ahead also takes care of the grain neutralizing needing done for easier digestion. This weeks batch was made from Whole Wheat pastry flour, Tobe's Muselei, leftover cooked wild rice mix, and a batch of grindings consisting of sesame, poppy, sunflower seeds, quinoa and millet. I might have thrown in some spelt, etc. Get the general idea? The sky's the limit and anything goes. They're different every time and are great. I generally have to add more liquid, too. Enjoy!
Hi, Chet.
ReplyDeleteThe recipe looks great, but given the mounting evidence against it, I'm becoming more and more concerned about the use of teflon/non-stick coated pans. Do you have any comments about this concern?
Lilah
Chet someone questioned the health issues attributed to non stick fry pans. I have experimented with well seasoned cast iron fry pans and guess what! I can fry an egg or cook a pancake with as good a result as a non stick pan - no sticking! This is because once the cast iron pan is seasoned, the shiny surface becomes non stick and you also get the benefit of iron in your food!
ReplyDeleteWell what about an answer on Teflon???
ReplyDeleteMy comment is really that if you post recipes and really want people to try it, post a picture of your own doing. That would mean you really tried it. Otherwise it looks like another recipe in somebodies recipe book and I personnaly will not try it... Pictures are worth thousand words and healthy recipes are even more difficult to impose on poeple, specially the first time.
Texmex, why don't you do some research on non-stick for yourself and then you could get various views on the subject. Just a suggestion...
ReplyDeleteConsidering all the wonderful recipes Chet puts together for us, and those recipes posted by some of the contributors, I think it is a shame that you won't try them unless you have a picture. Personally, I don't think it matters WHERE the recipes originate from, just that they are SHARED.