My All American Pancakes

Hello and Happy Tuesday!

Today I bring to you my All American Pancakes.

I had this grand idea of making these pancakes, and I did make them, but they turned out awful!  They were over mixed, ran short on batter and were just a total flop!  I was so disappointed!!  But they do look cool don’t they?

On my second batch of pancakes I scrapped the idea of food coloring and yogurt.  I used to much yogurt and the flavor of the pancakes were not good!!  Like I said, I way over mixed them!  I could use them for a frisbee!  I also decided to use whip cream for my middle layer instead of yogurt!   Much better choice if I do say so myself.

I decided to make a Blueberry Quick jam for the topping.  All I did was take two bags (6 cups) of frozen blueberries, lemon juice and some stevia and cooked it up in a skillet.  I do love my quick jams.  It will go great on yogurt, ice cream and oatmeal.  Oh and pancakes of course!

This batch of pancakes turned out light and fluffy!  I used my spelt pancake mix, since I was out of whole wheat pastry flour.  The spelt gives it pretty speckles.  I also decided to go with old fashion maple syrup for my topping, since it’s been a while since I have had it.  Maple Syrup and pancakes are make a wonderful companionship!  Just don’t take the time to take pictures of it, the whip cream will disappear to quickly!

Here is the recipe for the Blueberry Quick Jam:

• 6 cups blueberries, frozen or fresh
• 1 tbsp. lemon juice
• 1 tsp. stevia or 1/4 cup of sugar

Directions:

In a large skillet add blueberries, lemon juice and stevia.

Cook blueberries, stirring constantly until thick. About 15 -20 minutes.

Place blueberries in a jar and let it sit on your counter until cool.

Store in the refrigerator.

Calorie per 2 Tablespoons:  30,  Fat:  .04,  Cholesterol:  0,  Sodium:  .06,  Potassium:  32, Carbs:  7.2,  Fiber:  1.6,  Sugar:  5,  Protein:  .02

Making this batch of pancakes I used a scant 1/4 cup of batter.  I did run short and ended up with 5 pancakes.  If your going to make this for more than two people I recommend doubling the batter.  Since it was only me eating them, I kept it with 5.  I’ll take the other two to work tomorrow and have it for breakfast.

My All American Pancakes

Nutrition Information

• Serves: 5 Pancakes

• Serving size: 2½ pancakes each

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

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A light and fluffy pancakes made with strawberry and blueberry jam with a whip cream middle.

Ingredients

• ⅓-cup 0% Greek Yogurt
• 2 egg whites
• ½ tsp vanilla extract
• ⅓ cup Spelt Pancake Mix or see notes for from scratch pancakes
• ½ tsp. sugar
• Topping:
• 2 tbsp. Blueberry Quick Jam
• 2 tbsp. Strawberry Quick Jam
• ¼ cup fat free whip cream

Instructions

1. Mix Greek Yogurt, Egg Whites, and vanilla Extract into a small bowl.
2. In a separate bowl combine Pancake Mix and sugar ( or Flour, Baking Soda, & Salt see notes for ingredients)
3. Combine and whisk till evenly mixed
4. Place ¼-cup batter onto non-stick skillet and cook till bubbles start appearing through the top of the pancake and then flip.
5. For topping:
6. Layer the pancakes: Bottom layer put 1 tbsp. strawberry quick jam.
7. Middle layer: 2 tablespoons whip cream
8. Top Layer: 1 tablespoon blueberry quick jam.

Notes

Subbing Spelt Pancake Mix: ⅓ cup whole wheat pastry flour ½ tsp Baking Soda, Dash of Salt

Calories per serving: 160, Fat 1.2, Sodium: 90.0, Potassium: 148.6, Carbs: 24.6, Fiber: 6.4, Sugar: 5.5, Protein: 13.2

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3.4.3177

Glad today is the last day of work!!  I decided to take off Thursday, so I can have two days in a row.  It kind of stinks that the fourth of July falls on a Wednesday.  It’s hard to see the firework show and get up for work the next morning.  Do you have Thursday off?  Any big plans for the 4th?

Have a great day!

Toodles,

Jen

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