Saturday, August 9, 2008

Breakfast at lunchtime

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My son loves breakfast foods, such as eggs, pancakes, waffles and bagels. Every morning I ask him what he wants and he usually replies that he wants a bagel with a pancake and a muffin. I always make him pick one choice and complement it with a protein. In a pinch, I have found that breakfasts make great lunches!

I also have struggled with how to make these choices healthier, and look for ways to incorporate vegetables and whole grains. These pancakes are one of our favorite choices, as they are rich in fiber, whole grains and flavor:

Oatmeal/sweet potato pancakes
1 ½ cup rolled oats (not quick-cooking)
2 cups lowfat buttermilk
1/3 c. whole wheat pastry flour
1/3 c. oat bran
1 Tbsp. flaxseed, ground
½ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
2 eggs
1 cup sweet potato, cooked and mashed
1 tsp. vanilla
2 Tbsp. maple syrup
3 Tbsp. canola oil

Stir together oats and buttermilk and let stand for 20 minutes. Mix flour, oatbran, flaxseed, baking soda, salt, cinnamon and nutmeg in a bowl and set aside. Beat eggs with sweet potato, vanilla, syrup and oil. Add oat mixture to the egg mixture. Add dry ingredients. Drop 2-3 Tbsp. batter onto heated griddle over medium-low heat. Flip once and cook until brown on both sides. Makes about 20 smallish pancakes. I freeze them in a bag with each pancake separated by wax paper and use throughout the month. Nutrition info per pancake: 154 Calories, 6 grams protein, 19 grams carbohydrate, 4 grams fiber, 6 grams fat.

Some other menu ideas include:

Egg and bagel: Hard-boiled egg and mini-whole wheat bagel (or half a regular)
Pancake and sausage: Homemade or frozen whole-wheat pancake and soy sausage link (Morningstar farms or Boca)
Cottage cheese and fruit: strawberries or cut-up melon are favorites
Yogurt smoothie and cinnamon toast: I use a small hand-held immersion blender to make the smoothie with yogurt and fruit. The toast is Ezekial sprouted grain bread from the freezer section
Green eggs and ham: scrambled eggs with pureed spinach and canadian bacon /turkey bacon

I am always looking for more... submit your favorite breakfast / breakfast-as-lunch ideas in the Comments section!

1 comment:

  1. My husband went to make these and felt completely overwhelmed by the number of ingredients. I had him leave out the oatmeal and increase the flour to 1.5 cups and they were almost as good (and apparently less overwhelming).