Leggo that Eggo!
June 27th 2009 03:25
Good morning/afternoon/evening all!
Well, it's Friday. You know what that means? That's right. . . the weekend. The glorious, relaxing, strictly for killing time, weekend. Two mornings of waking up late, lounging around in your pajamas till noon (or all day if you're like me), and having the time to make a decent, amazing breakfast. And this weekend, your breakfast is the staple of all breakfast foods.
That's right. A hot, fresh off the griddle, steaming stack of pancakes. What's better than that? Besides maybe a hot, fresh off the griddle, steaming stack of white chocolate macadamia-nut pancakes. Oh yeah. I did the inconceivable (does that word make everyone else think of The Princess Bride every time they hear it?). I took one of the greatest cookies ever created and put it into a pancake. But that's not the inconceivable part. It's the fact that you can eat two of these large, fluffy pancakes and only take in 150 calories. How? Well, read on to find out.
First off, I got the base for this recipe from another blogger. Check out the original here:
Original Pancake Recipe
But I also made some modifications to it. And these were so incredibly light and fluffy, you'll never imagine they don't have hundreds of calories per serving. Seriously. They melt in your mouth, they're so good. And not in the "Let's try to sell this, so we'll put a cliche staple slogan on it" melt-in-your-mouth kind of way. But in an honestly so soft and delicious, they literally melt as they make their way into your anxiously waiting mouth. So here's my version of the recipe.
Whole Wheat Yogurt Pancakes
1/2 cup whole wheat flour (you can add more for thicker pancakes)
1/4 cup Splenda
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs or 1/2 cup egg substitute
1 cup plain, nonfat yogurt
1 teaspoon vanilla
1. Whisk together the flour, Splenda, salt, baking soda, and baking powder. Make a well in the middle of the mixed ingredients.
2. Pour eggs, yogurt, and vanilla into the well and mix into dry ingredients. Be careful not to over-mix. Lumps in the batter are okay. Lumps are your friends in this case.
3. Let the mixture stand for at least 5 minutes, longer if possible. It should expand and bubbles should start forming on the top of the batter.
4. Pre-heat a pan or griddle on medium-low heat and spray with cooking spray.
5. If adding mix-ins (in my case, the white-chocolate chips and macadamia nuts), gently fold them into the batter now. Allow batter to sit a few minutes longer.
6. Pour batter by 1/4 cups onto the preheated surface. Gently spread with the back of spoon (don't worry if it looks a little thin. . . these babies really fluff up!) until you have a nicely sized pancake.
7. Wait until top of the pancake starts to bubble. Flip pancakes. Second side will take much less time to cook than the first side.
And there you have it! Amazing pancakes!
Now, to make them even better, I added the 2 tablespoons white chocolate chips (chopped up into smaller pieces, or use mini chips if you can find them) and 1 oz (about 1/4 cup) macadamia nuts, also chopped into smaller pieces. Add these after you've let the batter sit for the first time.
I really wish I had found the card reader so I could show you pictures of these things. I spread them with a little bit of Smart Balance Light butter, then drizzled with some raspberry syrup. There. Are. No. Words. And at only 150 calories for two pancakes or 80 when made without add-ins (this recipe makes about 10 pancakes, by the way), I don't feel bad at all for eating them. And they're not like the baking mix pancakes that make you feel uncomfortably stuffed, like they're just sticking to your ribs for hours and hours. In fact, I would eat these right before my morning run of five miles and they didn't cause any problems with my run.
So go out, get some yogurt and some comfortable pajamas, throw out those frozen Eggo waffles/pancakes, and prepare yourself for one of the best, HEALTHY, breakfasts you can imagine.
And check back for other add-ins I'm going to try with this recipe. I have a whole list. Just wait. . . you can't even imagine. . .
Well, it's Friday. You know what that means? That's right. . . the weekend. The glorious, relaxing, strictly for killing time, weekend. Two mornings of waking up late, lounging around in your pajamas till noon (or all day if you're like me), and having the time to make a decent, amazing breakfast. And this weekend, your breakfast is the staple of all breakfast foods.
That's right. A hot, fresh off the griddle, steaming stack of pancakes. What's better than that? Besides maybe a hot, fresh off the griddle, steaming stack of white chocolate macadamia-nut pancakes. Oh yeah. I did the inconceivable (does that word make everyone else think of The Princess Bride every time they hear it?). I took one of the greatest cookies ever created and put it into a pancake. But that's not the inconceivable part. It's the fact that you can eat two of these large, fluffy pancakes and only take in 150 calories. How? Well, read on to find out.
Original Pancake Recipe
But I also made some modifications to it. And these were so incredibly light and fluffy, you'll never imagine they don't have hundreds of calories per serving. Seriously. They melt in your mouth, they're so good. And not in the "Let's try to sell this, so we'll put a cliche staple slogan on it" melt-in-your-mouth kind of way. But in an honestly so soft and delicious, they literally melt as they make their way into your anxiously waiting mouth. So here's my version of the recipe.
Whole Wheat Yogurt Pancakes
1/2 cup whole wheat flour (you can add more for thicker pancakes)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs or 1/2 cup egg substitute
1 cup plain, nonfat yogurt
1 teaspoon vanilla
1. Whisk together the flour, Splenda, salt, baking soda, and baking powder. Make a well in the middle of the mixed ingredients.
2. Pour eggs, yogurt, and vanilla into the well and mix into dry ingredients. Be careful not to over-mix. Lumps in the batter are okay. Lumps are your friends in this case.
3. Let the mixture stand for at least 5 minutes, longer if possible. It should expand and bubbles should start forming on the top of the batter.
4. Pre-heat a pan or griddle on medium-low heat and spray with cooking spray.
5. If adding mix-ins (in my case, the white-chocolate chips and macadamia nuts), gently fold them into the batter now. Allow batter to sit a few minutes longer.
6. Pour batter by 1/4 cups onto the preheated surface. Gently spread with the back of spoon (don't worry if it looks a little thin. . . these babies really fluff up!) until you have a nicely sized pancake.
7. Wait until top of the pancake starts to bubble. Flip pancakes. Second side will take much less time to cook than the first side.
And there you have it! Amazing pancakes!
Now, to make them even better, I added the 2 tablespoons white chocolate chips (chopped up into smaller pieces, or use mini chips if you can find them) and 1 oz (about 1/4 cup) macadamia nuts, also chopped into smaller pieces. Add these after you've let the batter sit for the first time.
I really wish I had found the card reader so I could show you pictures of these things. I spread them with a little bit of Smart Balance Light butter, then drizzled with some raspberry syrup. There. Are. No. Words. And at only 150 calories for two pancakes or 80 when made without add-ins (this recipe makes about 10 pancakes, by the way), I don't feel bad at all for eating them. And they're not like the baking mix pancakes that make you feel uncomfortably stuffed, like they're just sticking to your ribs for hours and hours. In fact, I would eat these right before my morning run of five miles and they didn't cause any problems with my run.
So go out, get some yogurt and some comfortable pajamas, throw out those frozen Eggo waffles/pancakes, and prepare yourself for one of the best, HEALTHY, breakfasts you can imagine.
And check back for other add-ins I'm going to try with this recipe. I have a whole list. Just wait. . . you can't even imagine. . .
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