Love pancakes? Then this week is definitely for you as it’s National Pancake Week! While most of us think of these little griddle cakes as a traditional breakfast meal, mainly made with flour, eggs, sugar and milk, you can now find healthier recipe versions filled with fruit, veggies, whole grains and protein. Here are a few delicious choices to try:
Whole Wheat Pumpkin Pancakes are packed with fall flavors, but enjoy them any time of the year. Whole wheat flour, spices, pumpkin puree, vanilla, milk and a bit of brown sugar are combined to create these fluffy pancakes.
Photo courtesy of Thriving Home
If you’re looking for a pancake that is the equivalent of a well-rounded breakfast, you’ve found it with this recipe for Blueberry Oatmeal Yogurt Pancakes. Packed with goodness, these pancakes are made with old-fashioned rolled oats, Greek yogurt and fresh blueberries.
Photo courtesy of Damn Delicious
This recipe for Apple Cinnamon Pancakes are a great gluten-free option. They are made with eggs, mashed banana, diced apple, almond butter and spices.
Photo courtesy of Paleo Newbie
Finally, who says pancakes have to be limited to breakfast? These Zucchini and Carrot Pancakes with Basil Chive Cream make a delicious appetizer or side dish. The pancakes are made from grated zucchini and carrots, almond flour and egg whites. The basil cream is made by using low-fat sour cream or Greek yogurt, fresh basil and fresh chives. I’m thinking this is another way to use the abundance of fresh zucchini from the garden in the summer.
Photo courtesy of Good Dinner Mom
Enjoy these recipes and try adding some healthy options like fruit (bananas, berries, applesauce) to your own pancakes recipes. I’ll be back next week with a look at one of 2015′s superfoods–nuts.
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Most people have tried kiwifruit in a fruit platter at some point and been pleasantly surprised with their sweet flavor. Shopping for kiwifruit at your local grocery store can be interesting as these fruits aren’t nearly as plentiful in supply as other varieties such as apples or oranges. Plus, if you’ve never seen a whole kiwi, they look a bit odd, rather like a brown, fuzzy bird egg. However, don’t be deterred by their strange appearance, these “ugly ducklings” are well worth your attention. Aside from their sweetness, kiwifruit are packed with nutrition. Each little fruit is filled with fiber, high in Vitamin C, a good source of potassium and a good source of Vitamin E.
Photo courtesy of ingredientsinc.net
As I mentioned earlier, most times you’ll see these fruits sliced on a fruit platter or added to a fruit salad, but you shouldn’t stop there. Be more creative in how you can enjoy their sweet flavor. I found a couple of recipes that show just how versatile kiwifruit really is. This Spinach Salad with strawberries, kiwifruit and sliced jicama is perfect for lunch or a dinner side. A honey-Dijon dressing made from cider vinegar, orange juice, Dijon mustard, vegetable oil, honey and poppy seeds is the perfect topping.
Photo courtesy of Betty Crocker
A main meal option is this recipe for Black Bean Tostadas with Kiwifruit Salsa. Add this savory entrée to your meatless meals rotation, as it’s filling and very flavorful. An added bonus is you can whip this up in 30 minutes or less, making it perfect for a busy weeknight.
Photo courtesy of Vegetarian Times
Still need more tips for using kiwifruit? Your Produce Man, Michael Marks, demonstrates his Monster Mash Kiwi Dessert in this quick video, your kids will love. Fruits & Veggies–More Matters also has their Top 10 Ways To Enjoy Kiwifruit. Take advantage and enjoy while these delicious fruits are in season!
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