I am not a fan of flour most of the time, but for my kids I will have waffles, pancakes, and mini-muffins around the house for quick breakfasts, and easy snacks. I use whole-wheat flour all the time, and will always add some flax seed to help lower the Glycemic Index, as well as add some Omega 3s :-) This is by far my favorite pancake recipe, it is so easy to make and freezes amazingly. I usually double the recipe and than freeze whatever we don't eat that morning. Enjoy!
Whole Wheat Pancakes
1 egg
1 Cup Whole Wheat Flour
3/4 Cup Milk
1 Tbsp Sugar Substitute (I use Ideal)
2 Tbsp Natural No Sugar Added Applesauce
3 Tsp Baking Powder
1/4 tsp Salt
2 Tbsp Ground Flax Seed
1. Beat egg in a bowl until fluffy. Beat in remaining ingredients just until smooth. Add more milk if too thick.
2. Cook pancakes on griddle or pan on stove with each pancake being a little less than 1/4 cup of batter.
3. To freeze remaining pancakes, once cool line up pancakes on cookie sheet and flash freeze in freezer for one hour. Stack Pancakes in freezer friendly bowl, and freeze. To warm up pancakes: put on microwave friendly plate and microwave for about 30 seconds per pancake, flipping over once.
I saw this recipe in a magazine a few months ago and decided to try it last week. My 3 year old really enjoyed it and loved rolling out the bread!
Peanut Butter Jelly Sushi Rolls
Bread (I use the Brownberry Double Fiber bread)
Natural No-Sugar Added Peanut Butter
Sugar Free Jelly
1. Cut the crust off the slices of bread, and roll the bread flat, either with a rolling pin or a can
2. Spread peanut butter and jelly on the bread
3. Roll the piece of bread and cut into 4 bite-sized pieces
Enjoy!
