Heart Healthy Harvest Pancakes Recipes

100% WHOLE WHEAT HARVEST PANCAKES

Steps:

• Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.
• Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.
• Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.
• Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.
• Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.

HEART HEALTHY HARVEST PANCAKES

Steps:

• Mix all ingredients together in a medium bowl.
• Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
• Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
• Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.

HEART HEALTHY PANCAKES

Steps:

• Combine dry ingredients in large bowl.
• Add milk, corn oil, and mix until just moistened.
• Beat egg whites in small bowl until stiff peaks form.
• Fold into batter.
• Place on greased griddle (medium high).
• When bubbles begin to form, flip pancakes.
• Serve with strawberry garnishes and warm real Vermont maple syrup.

HEART PANCAKES

Steps:

• In a large bowl, whisk together the flour, baking powder and salt.
• In another bowl, combine the milk, sour cream, vanilla bean paste and egg. Whisk together until smooth. Slowly pour the melted butter into the milk mixture while you continue to whisk.
• Make a well in the flour mixture and pour in the wet ingredients. Stir with a wooden spoon until the batter is smooth. At this point, if the batter seems too thick, stir in a few tablespoons of milk. Transfer the batter to a squeeze bottle.
• Heat a griddle over medium-high heat and spray with nonstick cooking spray. Pipe two 3-inch dollops of batter next to each other and just touching. Using a toothpick, drag the batter down to form the point of the heart. Add a few blueberries if using, gently pressing them into the batter. Continue with additional batter to make more pancakes. Wait until you see bubbles start to rise from the batter and peek underneath the pancakes to make sure they're uniformly golden brown. If so, flip! Continue cooking until the second side is golden brown. Continue with the remaining batter. Serve immediately.

HARVEST PANCAKES

Steps:

• Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown.