Whole Wheat Pancakes (Serves 4)
1 cup whole wheat flour
1 large egg
2 teaspoons brown sugar, packed
1 cup skim milk
1 1/2 teaspoons baking powder
2 teaspoons vegetable oil
1/8 teaspoon salt
Preheat griddle. Mix dry ingredients, and
beat egg, milk, and oil together.
Add milk mixture to dry ingredients; stir only until mixed. Batter will
be lumpy.
For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until
surface is covered with bubbles; turn, cook other side until light brown.
Spicy Sweet Potato Breakfast/Snack Cake (Serves 9)
3/4 cup whole wheat flour
1/4 cup raisins, optional
3/4 cup all-purpose flour
1 cup canned sweet potatoes, drained and mashed
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon baking powder
1/4 cup skim milk
1/2 teaspoon baking soda
1 large egg, slightly beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla
Preheat oven to 350 degrees F. Lightly grease a 9-by
9-inch baking pan.
Mix dry ingredients and raisins thoroughly. Mix remaining ingredients
together well; add to dry ingredients. Stir until dry ingredients
are barely moistened. Spoon batter into baking pan. Bake 25 minutes
or until toothpick inserted in center comes out clean.
Cool on rack.
Crunchy Berry Yogurt (Serves 3)
1 cup nonfat, plain or vanilla
yogurt
1 T. sugar
1 cup canned or frozen blueberries, strawberries, or raspberries
1 cup crunchy nugget cereal
In a small bowl, combine yogurt, sugar, and fruit. To
prevent cereal from losing its crunch, add yogurt mixture just before
serving.
Fruited Bran Muffins (Makes 12 muffins)
1 1/2 cups whole bran cereal
1/3 cup sugar
1 cup milk
1/2 teaspoon baking soda
1 beaten egg
2 teaspoons baking powder
1/4 cup vegetable oil
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup finely diced fresh fruit *
Combine bran cereal and milk in a bowl; let stand 5 minutes.
Stir in egg and oil. In another bowl, combine flour, sugar, baking
soda, baking powder, and cinnamon. Add bran mixture to the flour mixture
and stir just until moistened. Fold in fruit. Fill muffin tins that
are greased or lined with paper baking cups two-thirds full. Bake
at 400 degrees for about 20 minutes or until done.
*Fruit Choices: apples, bananas, pears, apricots, nectarines, blueberries,
raisins or other dried fruit. Canned fruit or applesauce also can
be used.
Egg-Xactly Right Eggs (Serves 2)
4 medium eggs
Non-stick spray
1/4 cup low-fat milk
Salt and pepper to taste
Spray microwave dish with non-stick spray. Crack eggs
and place in mixing bowl.
Add milk and stir well with wire whisk or fork. Pour mixture into
microwave dish, cover and microwave on high for 4 minutes. Carefully
remove eggs from the microwave using potholders. Remove lid and use
a fork to break the eggs into bite size pieces. Add a small amount
of salt and pepper or try one of the variations below.
Variations:
Eggs Ole'
After you remove the eggs from the microwave, top with 2 tablespoons
salsa, diced black olives and shredded cheddar cheese. Replace the
lid and let eggs sit for 1-2 more minutes.
Pita Pocket Veggie Breakfast
Stuff a split pita pocket with the scrambled eggs, 2 tablespoons shredded
mozzarella or jack cheese, and chopped vegetables of your choice such
as onions, green pepper, broccoli, or diced tomato.
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