“I think children are like pancakes. You sort of ruin the first one, and you get better at it the second time around.” ~ Kelly Ripa

Hello friends!

I’m sorry it’s been a little while but it has been a busy spring – if you want to call it spring. brrrrrr.

I’m ready for it to get warm and stay warm. Mid-April and still worrying about your plants freezing. Not cool.

On another note – I’m still on my quest to find GOOD food that is GOOD for you. I have had a few misses but I’ve also found some keepers and last night we had one of those!

It still surprises me to find something that has all the flavor without all the calories.

Lemon Poppy seed Pancakes with Blueberry Compote

(adapted from Cooking Light)

  • 3 cups fresh or frozen blueberries
  • 6 tablespoons sugar, divided
  • 3 teaspoons grated lemon rind, divided
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon water
  • 6.6 ounces white whole-wheat flour (about 1 1/2 cups)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons poppy seeds
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • Cooking spray

Combine blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1 tablespoon water in a small saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until blueberries break down, stirring frequently.

While compote cooks, combine remaining 2 tablespoons sugar and remaining 2 teaspoons rind in a large bowl. Using your fingers, rub rind mixture together for 15 seconds. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to rind mixture, stirring with a whisk. Combine milk and next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 tablespoon lemon juice. Add milk mixture to flour mixture, stirring just until moist.

Preheat nonstick pan to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto pan. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with blueberry compote.

 

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If you are short on time or ingredients or just prefer plain – this is a great healthy pancake recipe without the lemon or poppy seeds. I plan on it being the pancakes my little Elizabeth grows up with.

-abp

Nutritional Information

Amount per serving (serving = 2 pancakes and ¼ cup compote)

  • Calories: 286
  • Fat: 6.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 10g
  • Carbohydrate: 46g
  • Fiber: 6g
  • Cholesterol: 64mg
  • Iron: 2mg
  • Sodium: 279mg
  • Calcium: 219mg

 

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