Tuesday, January 22, 2008

How to Dress-up those Whole Wheat Pancakes

Jeromey got very close to the way I prepare the whole wheat pancakes. Some people think it's a little over the top healthy, but here's the way I do it:
-- 1 big whole wheat pancake, hot and steamy.
-- 1 full tablespoon scoop of natural, plain yogurt, cold.
-- very light shot of honey.
-- Whole berries. Fresh or frozen. Or sliced banana (not berries with syrup).
-- Here's the kicker: 1 tablespoon of all natural crunchy peanut butter.
That's about 600 calories and very filling. No bad carbs. Lots of protein from the yogurt, egg (from pancake) and peanut butter. Good oils. Fiber. The yogurt has a little sourness to it, which goes nicely with the wheat and berries. I'm telling you, this is perfecto.

And yes, I will make this late at night, too, CW. The batter only lasts about 24 hours, but, but, but, if you have extra batter, make the pancakes. Let them cool to room temperature, plastic wrap them and place them in the refrigerator. When you want one, place it in the toaster, toast it twice, and they are as good as new. Butter, jam, and you have a great late night snack.


jeromey said...

bravo! that sounds awesome.

i have a question about the order though. here's how i imagine doing the same thing:

working from the plate up - plate, pancake, peanut butter spread on the pancake, fruit, thin, even layer of yogurt. yes?

the cinnamon and nutmeg looked good to sprinkle on top too!

Francis Shivone said...

I like the order but here we have a difference in method. I prefer the dab, dip, and build method per forkful.

Cinnamon is good on almost anything as a spice. I have never developed a taste for nutmeg.

Either way, if you try them let me know what you think.