Pancake Sunday

I was in Whole Foods on Saturday and I saw this pancake mix called the Organic Batter Blaster . It is pancake batter in a can AND it is organic! I knew I HAD to try it...just from the sheer oddness of it!

So following the directions, I shook the can really well, held it over my griddle and sprayed....

I added some blueberries...yum! These actually looked REALLY good!

A successful flip....AND...

TADA! Perfect pancakes and they actually tasted REALLY good!

Overall verdict: they are definitely EASY (we're talking like 5 minutes here) and no messy clean-up! So if you want organic pancakes in a hurry these are definitely the way to go. Keep the can in the refrigerator for future use. (1 can yields 28 pancakes)

Serving Size (1/4 cup batter = 2 (4 inch) pancakes) 80 Calories; 0.5g Fat (0g saturated fat); 15mg Cholesterol; 300mg Sodium; 17g Carbohydrates; 0.5g Fiber; 5g Sugar; 2g Protein

Breakfast For Dinner!

No one said breakfast foods had to be served at breakfast time, right? Well last night is was breakfast for dinner in the Bruneman household. This is a recipe for delicious (and healthy) pumpkin pancakes!

PUMPKIN PANCAKES

1/2 cup canned pumpkin
1/2 cup low-fat vanilla yogurt
1/4 teaspoon baking soda
1 large egg yolk
1/4 cup cake flour
4 large egg whites
1/4 teaspoon salt
Cooking spray
Maple syrup or honey

Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.

Makes 4 servings (2 pancakes per serving)
90 CALORIES: 2g FAT (1g saturated fat); 299mg SODIUM; 55mg CHOLESTEROL; 12g CARBOHYDRATE; 1g FIBER; 7g PROTEIN