Pancakes are as “American” as hot-dogs, apple pie, and mom. There is just something about a stack of hotcakes right off the griddle. In my house, as a kid, it was one of the most requested foods on the breakfast menu. Even today, years later I still love pancakes. But if I am trying to lose weight, and lower my blood pressure can I still eat flap-jacks? Yes, you can! Enjoy this DASH Diet recipe this weekend with the family.
Ingredients:
- 1-1/2 cups water
- ½ cup steel cut oats
- 1/8 teaspoon sea salt
- 1 cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 egg
- 1 cup milk
- ½ cup Greek yogurt, vanilla flavor
- 1 cup frozen blueberries
- ½ cup + 2 tablespoons agave nectar
Directions:
1. In a medium pot bring water to a boil and add steel cut oats and salt. Reduce heat to a low simmer and cook until oats are tender about 10 minutes. Remove from heat and set aside.
2. In a medium mixing bowl combine whole wheat pastry flour, baking powder, and soda, egg, milk, and yogurt. Mix until a batter is formed. Gently fold in blueberries and cooked oats.
3. Heat griddle or non-stick skillet heated over medium and coat with cooking spray. Spoon a one-quarter cup of batter onto surface and cook until pancakes begin to bubble and are slightly golden, about 2 – 3 minutes per side, working in batches if needed.
4. Garnish each pancake with about one tablespoon agave nectar.
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