Sunday Morning Multigrain Blueberry Pancakes……YES!

If your hankerin for something other than your oatmeal today, then how about pancakes? You just gotta make the right kinda pancakes. And I know, multigrain pancakes sound dry, healthy, not really appealing. But I promise you, these are really good. Trader Joe’s (they should be paying me for all this free advertising) makes a really tasty multigrain baking and pancake mix that has no preservatives and is packed with protein and very little calories….if you mix them right and follow the serving size. I was happy with the overall nutrition facts, with the exception of the sodium. Just keep an eye on your serving size. Don’t think you’re gonna be eating a sky-high stack of flapjacks missy! Pour yourself some coffee and slowly savor your two pancakes and be happy with it. I also don’t recommend you eat these everyday, or every week for the that matter. Maybe as a nice Sunday morning treat for working so hard and being so good during the week. Here are the directions as printed on the box. I cut out the 2 Tbsp. oil to reduce the fat, you really don’t need it as long as you spray your pan with cooking spray. I also added blueberries after the batter was poured on the skillet; just 8 – 10, you don’t need many, these are 5″ pancakes. I bought a sugar-free maple syrup that was not bad at all and added a touch of sweetness and moisture to the meal. Want some more protein? Cook up 2 pieces of turkey bacon, serve on the side. Break out the skillet! It’s pancake time!

Directions

2 cups Trader Joe’s Multigrain Baking Mix

1 cup milk (I use fat-free)

2 eggs (you can substitute eggs whites to cut down on cholesterol)

2 Tbsp (I didn’t use any)

fresh blueberries (optional)

Using a wire whip, blend multigrain mix and rest of ingredients until smooth. Pour about 1/4 cup per pancake onto a lightly greased and preheated 375 degree F griddle. Cook 1-1/4 to 1-1/2 minutes on each side or until golden brown. If using blueberries, sprinkle tops evenly before flipping the pancake. See pic. Makes 12 – 14 pancakes.

Nutrition Facts (please note, levels may be lower than number below if you use skim milk and eliminate the oil)

serving size 1/3 cup mix or amount for two, 5″ pancakes

  • Calories: 230
  • Total fat: 2 g
  • Sodium: 500 mg
  • Total Carbohydrate: 28 g
  • Dietary Fiber: 2 g
  • Sugar: 2 g
  • Protein: 4 g

Nutritional Facts for Vermont Sugar Free Low Calorie Syrup

Serving Size: 1/4 cup (I used only about 2 Tbsp)

  • Calories: 15
  • Total Fat: 0 g
  • Sodium: 110 mg
  • Total Carb: 5 g
  • Protein: 0 g
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