Heart Healthy Hotcakes Big on Flavor

With a drizzle of Aunt Jemimah's Lite Syrup, breakfast is served!

I’m always looking for ways to lighten recipes and boost nutritional value, so over the weekend I decided to make whole wheat flapjacks. I used stone ground whole wheat flour and brown sugar and flavored them with pure vanilla extract. Baking with whole wheat flour is an easy way to increase the amount of whole grains in your diet, potentially reducing your risk for heart disease. It’s full of fiber-rich bran and contains antioxidant vitamins and minerals that all work together to help maintain good health.

Topped with Aunt Jemimah’s Lite Syrup and paired with a side of bacon, this healthy breakfast will start any day off right.

Here’s how I did it with the help of Better Homes and Gardens New Cookbook, 14th Edition:

1 3/4 cups whole wheat flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups whole milk
3 tablespoons cooking oil
1 teaspoon pure vanilla extract

1. Stir together flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and vanilla. Add wet ingredients to dry ingredients.

2. I used a 1/4 cup measuring cup to scoop and pour my pancakes on the griddle. This will ensure that all your pancakes are the same size and cook evenly.

3. Top with syrup and enjoy!

How do you make your pancakes more healthy?

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Not Your Average Hash Brown Casserole

I love it when I come across an amazing recipe by accident. On the way to the grocery store last night I Googled “Hash Brown Casserole” and several results came up, but the one that caught my eye was Paula Deen’s recipe on foodnetwork.com. I immediately decided I would go home to create it and boy was it a good decision. This hash brown casserole is the best breakfast casserole I have ever put in my mouth. The picture doesn’t do it justice.

I made it with hot sausage, fresh italian bread and freshly grated parmesan and sharp cheddar cheeses. It’s not your average hash brown casserole…it’s more like french toast meets eggs and sausage and everything you need in one dish. It puffs up beautifully when it’s baking and the cheese turns to a perfect golden brown. It was so good, I’ve decided to make it again on Christmas morning. It’s one of those recipes you can assemble the night before and bake the next morning. Serve it with some fresh fruit and you’ve got a breakfast that won’t leave you hungry.

Saturday Makes for a Special Breakfast

Add crispy bacon and a little Country Crock light butter spread and breakfast is served.

Saturday mornings are my favorite time of the week. I love getting up whenever I wake up and not being forced out of bed by an alarm clock. I usually make something special for breakfast on Saturdays because I actually have time, unlike during the work week, when I grab a quick breakfast bar and maybe a piece of fruit and head out the door. This morning I made fresh blueberry muffins with a streusel topping and fried up some bacon to boot. I brewed some coffee and stirred in my pumpkin spice creamer and enjoyed drinking it from a real coffee mug and not my travel mug. Hey, it’s the little things. The best part is knowing tomorrow morning, there’ll be leftovers. 🙂