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Putting it on the Plate with PICKKA: Oven-Baked Oatmeal-Blueberry Pancakes

Oven-baking pancakes can cut down on the fat.

Traditionally prepared and cooked pancakes can mean consuming a lot of extra calories from fat and carbs.  But, there are a few tricks that can make this comfort food healthier.  To cut down on the fat, try oven-baking the pancakes.  You can reduce the sugar content by lightly dusting the cooked pancakes with powdered sugar, rather than dousing them with maple syrup.  The fiber content can be increased by using pancake mix made of whole-grain flour.  And, use your “Eat What?” app for the iPhone to find a pancake mix that fits into your diet plan.

The “Eat What?” app provides you with a list of recommended products in the food category that you are interested.  A great feature of this app is that it allows you to modify the search criteria for the saturated fat, sugar, carbohydrate, and fiber content of the product (e.g., choose from “no saturated fat,” “low saturated fat,” “reduced saturated fat,” or “ignore” categories).  By modifying my search, I reduced the number of options from which I had to choose and increased my chances of getting the right product for me.

I chose an oatmeal pancake mix to make oven-baked oatmeal-blueberry pancakes for my family.  Here is what I did to make them.  First, I preheated the oven to 375 degrees Fahrenheit.  Then, I sprayed a cookie sheet with non-stick cooking spray and set it aside. Next, I followed the pancake package directions for the number of pancakes I wanted to make (14-18 pancakes).  I added 1 tsp of baking powder to the batter and combined it.  Then, I folded in fresh blueberries (about 1/4 cup per 1 cup of dry mix).  Using 1/4 cup of batter per pancake, I poured the mixture onto the baking sheet – separating pancakes by about 3 inches.**   Then, I baked them for approximately 8 minutes.  The pancakes will resemble large cookies when done.

Oven-baked pancakes will resemble large cookies when done.

**Note, my family likes pancakes from thick batter which holds its form on a cold baking sheet.  If you like thin batter, preheat the baking sheet prior to pouring the mixture onto it to prevent it from spreading out too much prior to cooking.

What is your favorite way to make pancakes?  Share with us, we want to know!

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Filed under baked goods, breakfast, Eat What?, healthy food, homemade meals, iPhone apps, PICKKA, Recipes, Uncategorized

Sweet and Savory Saturday

 

A fresh basil, tomato, and mozzarella panini served with fruit and yogurt provides a nourishing meal with a gourmet flare.

 

Are you looking for a dish that has a gourmet touch but doesn’t require a lot of fuss to make?  A Basil, Tomato, and Mozzarella Panini is the perfect solution.  Serve it with fresh fruit and nonfat yogurt for a wholesome meal.

Basil, Tomato, and Mozzarella Panini*

  • 2 slices of whole wheat bread
  • 2 slices of tomato
  • 3 fresh basil leaves
  • 3 slices of fresh mozzarella cheese
  • Balsamic vinegar (enough for basting)
  • Garlic-infused olive oil** (enough for basting)
  • No-salt season blend (your favorite)

Place slices of tomato on one slice of bread.  Baste the tomato slices lightly with balsamic vinegar.  Next, layer the mozzarella cheese slices on top of the tomatoes.  Lightly baste with balsamic vinegar and sprinkle with no-salt season blend to taste.  Place the fresh basil leaves on top of the mozzarella cheese slices.  Lightly baste basil with the balsamic vinegar.  Place second slice of bread on top.  Baste top slice of bread with garlic-infused olive oil.  Place sandwich on preheated panini press (use temperature recommended by manufacturer) with oil-basted side down.  Before closing the lid of the panini press, baste the other slice of bread with the garlic-infused olive oil.  Lower lid and cook for 5 minutes or until the top is golden and the cheese melted.  Serve with fresh apple slices, blueberries, and yogurt sprinkled with cinnamon.

 

Lightly baste tomato slices with balsamic vinegar.

 

 

Place fresh basil leaves on seasoned cheese and lightly baste with balsamic vinegar.

 

*Note:  If you do not have a panini press/grill, the sandwich can be cooked in a skillet or a toaster oven.

**To make your own garlic-infused olive oil for this sandwich, crush one clove of garlic into approximately 3 tablespoons of olive oil. Mix.  Let it stand while assembling the sandwich.  Then use to baste.

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Filed under gourmet, Recipes