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 am always looking for a quick and easy breakfast for my husband. He works early, and I could A) be a good wife and get up extra early and make him breakfast, or B) I could spend a Sunday evening making breakfast for him for the whole week...I choose option B! This is a simple recipe, but tastes wonderful and is packed full of protein....14 grams in each muffin!
Sausage Egg Muffins
12 Large Eggs, beaten
2 Cup Shredded Cheddar Cheese
1 tsp garlic powder
1 tsp onion powder, or one small diced onion
Salt and Pepper
1 pound Ground Turkey Sausage, browned
1 cup Peppers, diced
any additional ingredients such as bacon, veggies, etc - many possibilities
1. Preheat oven to 350 degrees and grease 12 count muffin tin
2. Combine all ingredients and mix well.
3. Measure about 1/4 cup mixture into each muffin.
4. Bake in preheated oven for 15 minutes, until eggs are set.
5. Let muffins rest for 5 minutes in the tin, then transfer to wire rack until cool. Store in air tight container in the fridge.
6. In the morning microwave for approximatley 45 seconds.
Enjoy!
Makes 12 muffins
