This morning my boy wanted some pancakes, and I've run out of pancake mix. I don't always use mix, but on days I have an agenda when my feet hit the floor, it's nice to be able to deliver on the pancake request quickly and be done with it! My goal is to watch our money more carefully and to provide more healthy choices, so I decided to forgo buying more mix. Long story short, I tried a new recipe that has many healthy ingredients. As I was pouring in the applesauce David declared, "Applesauce in our pancakes? Yuck!" I told him to quickly leave the kitchen and come back when the pancakes were done. Thankfully he decided that the pancakes were super tasty. It really didn't take much longer to make either and is easily doubled. So, here you go!
Applesauce Pancakes
(Originally Pumpkin and Ginger Pancakes)
1 c. whole wheat flour
1/4 tsp. salt
2 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger
1 lrg. egg, beaten
1/4 c. plain yogurt
3/4 c. milk
3/4 c. applesauce (or pumpkin)
2 tbsp. butter, melted
Mix dry ingredients, then add wet. Mix thoroughly. Throw on the griddle and enjoy!
Recently I made some homemade granola, and in this case it is gluten-free! Mine ended up cooking a little too long, but is still quite tasty. I've adjusted the time, so just keep your eyes on it and take it out when the color looks good.
Homemade Granola
Preheat oven to 325 degrees.
3 c. old-fashioned rolled oats (not instant)
1/2 c. slivered almonds
1/2 c. pecan pieces
1/2 c. sunflower seeds
1/2 c. chopped hazelnuts
1 tbsp cinnamon
Mix these ingredients and set aside.
Melt 2 tbsp butter and mix with 1/2 c. honey or real maple syrup. Pour over the dry ingredients and mix thoroughly. Spread on a large jelly roll pan or the bottom part of a broiler pan. (I didn't use foil, but did use an oil spray. Bake for 30 minutes, stirring occasionally so it bakes evenly. Cool on a wire rack. If there are any clumps, break them up before it cools. The granola may come out sticky, but will cool crisp and dry. Cool completely and store in an airtight container or plastic bag in the fridge. It will keep for several weeks.
Add any favorite dried fruits; cranberries, raisins, cherries, apricots, dates, figs.
This is great with milk, over plain or vanilla yogurt, over ice cream, or just plain.
