Good Food Made Better: Pancakes!

"Good Food Made Better"

I have really enjoyed cooking lately. After years and years of a “love-hate” relationship with food, I began my quest to modify favorite foods and recipes to yield healthier results. In the past, at times when I felt the need to drop extra pounds, I would turn to those specialty food products, guaranteed to be so disgusting you’d lose weight simply because you couldn’t stand to eat them… The alternative was to eat a deprived and boring diet – with the occasional splurge which left me feeling guilty.

I felt there had to b a better way! There must be a way to incorporate those foods I love so much into a healthy way of eating. I set about tinkering with recipes to develop healthier alternatives – lower fat, higher protein, less sugar/carbs, more fiber, etc… But without sacrificing flavor.

It has been a journey of much trial and error. Many times I’ll go through a recipe 3 or 4 times, each flop improving on the last, until I have a perfected recipe. At times, it has been more “science experiment” than anything! But I have had some great success, and I’m so happy to share.

No more “forbidden foods”, no more guilt…

Thursday, August 11, 2011

Pancakes!

Pancakes... I missed them so! But alas, they are on most dieter's forbidden list. What are they besides glorified carby-fatty vehicles of buttery syrup? Well, turns out, you can flip a pretty healthy flapjack, if you know what to put in it... This recipe makes 6 beautiful pancakes.
Ingredients-
1 cup Bob's Redmill Low Carb baking mix
2 eggs
3/4 cup lowfat milk
1 scoop protein powder (I've been using BSN Vanilla Lean Whipped Dessert)
2-3 packets of sweetener (Splenda)
1/2 tsp baking POWDER
vanilla or almond extract
blueberries optional

Directions-
blend all them there ingredients (except blueberries)
pour onto a hot griddle
sprinkle blueberries onto batter

Nutrition (6 pancakes)
Calories-160
Fat-4.5g
Carbs-17g
Fiber-5g
Protein-19g

Good Food Made Better