Freebie: Toppings and “Sneak-ins” for your Pancakes and Waffles

August 29th, 2008 in Freebie Posts, Health

Nie Nie Day Silent Auction is in the following post.

Two pancakes my girls LOVE and I feel good about making for them.

-I use Lehi Mills Heart Healthy Pancake Mix and add in pureed butternut squash or sweet potato or pumpkin with some cinnamon.

-My daughter named these PINKY-DOO Pancakes, the recipe is from Jessica Seinfeld’s Deceptively Delicious cookbook, sometimes I substitute banana for the apple. I top with powdered sugar or pure maple syrup:

3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet, puree
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1 cup pancake mix
1/4 cup grated apple
nonstick cooking spray
1 tablespoon vegetable oil

In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon. Dump the cheese mixture into a medium bowl, add the pancake mix and apple. Stir until just combined. Do not overmix, you want the batter to be lumpy. Coat a griddle with nonstick spray and heat to medium high. Add 1/2 tsp vegetable oil. Use 1/4 cup of batter at a time and pour out pancakes. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down. It should take about 1 to 2 minutes per side.

September’s Issue of Every Day Food has ideas for yummy waffle toppings:

Banana-Caramel Sauce