I hope all is well with y'all today. Are you getting geared up for the spring holidays? Easter is right around the corner. At our home, half of us have birthdays within a few weeks of each other. This is a time of year when there is a lot of celebrating and eating out. This week in our meetings, we will be discussing some great ways to help us through those special occasions. Come on out and take 45 minutes of your week to really get some great strategies for navigating these fun times :)
...And for some dining out tips and techniques check out this article from WeightWatchers.com
Multi-Grain Pancakes with Canadian Bacon and Maple Syrup
Ingredients | POINTS® Value: 7 Servings: 6 |
| | 1 cup(s) whole wheat flour |
| | 2 tsp whole wheat flour |
| | 1/2 cup(s) rolled oats |
| | 1/2 cup(s) uncooked cornmeal |
| | 2 tsp baking powder |
| | 1/2 tsp table salt |
| | 3 large egg white(s) |
| | 3 tbsp canola oil |
| | 2/3 cup(s) maple syrup, divided |
| | 1 3/4 cup(s) fat-free skim milk |
| | 6 oz Canadian-style bacon, thinly sliced |
Instructions
- In a large bowl, combine all of flour, oats, cornmeal, baking powder and salt; mix well and set aside.
- In another bowl, lightly beat egg whites until frothy but not stiff. Add oil, 1/4 cup of maple syrup and milk; mix thoroughly.
- Pour egg mixture into flour mixture; mix until just combined.
- Heat a large nonstick skillet over medium heat (or heat a griddle to about 350°F to 375°F). Drop batter by 2 tablespoons onto skillet (or griddle) and cook until bubbles on surface of pancakes start to pop; flip pancakes and finish cooking, about 3 to 4 minutes total. As you finish each batch of pancakes, set them aside in an oven-proof dish in a warm oven (200°F) until ready to serve. Repeat with remaining batter.
- Warm Canadian bacon slices in skillet (or on griddle).
- To serve, stack four pancakes on each of 6 plates, top each with 1 ounce of bacon and then drizzle each serving with about 1 tablespoon of syrup.
No comments:
Post a Comment