1 Tbs butter
1/2 cup skim or lowfat milk
1/3 cup all-purpose flour
3 Tbs sugar, divided
1/4 tsp salt, optional
1-1/2 cups fresh or frozen blueberries (thawed and drained if
1/4 tsp ground cinnamon
1/2 cup sliced bananas
Preheat oven to 450 F. Place butter in a 9-inch pie plate or a 9 or
10-inch ovenproof skillet*. Melt butter in oven, about 5 minutes;
tilt plate to coat evenly with butter.
Meanwhile, in a medium bowl combine eggs, milk, flour, 1 tablespoon
of the sugar and the salt until smooth. Pour batter into plate;
bake for 8 minutes. Reduce heat to 375 F; bake until pancake is
golden brown and sides are puffy, about 8 to 10 minutes longer.
While that is baking, combine blueberries with the remaining 2
tablespoons sugar and the cinnamon in a small bowl.
Remove pancake from oven; scatter bananas over pancake. Spoon
blueberries over bananas. Cut into wedges; serve immediately.
Overnight Caramel French Toast
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices white or whole wheat bread
1/4 cup sugar
1 teaspoon cinnamon divided
6 eggs beaten
1 1/2 cup milk
1 teaspoon vanilla
1 can pie filling (any flavor)
Lightly grease a 13 x 9 2 inch baking dish, set aside.Bring brown sugar butter and corn syrup to a boil. Remove from heat; pour into baking dish. Top with 6 slices of bread; sprinkle with combined white sugar and 1/2 teaspoon cinnamon. Top with remaining bread. Beat eggs, milk, vanilla and remaining cinnamon; pour over bread. Cover and refrigerate overnight. Remove dish from refrigerator; preheat oven to 350º. Bake 30 – 35 minutes.
Makes 4 -6 servings. Serve with apple pie filling that you warmed in the microwave. Any fruit topping will do.
The skinny of it:
Use brown sugar substitute, low fat butter, sugar substitute, egg substitute, skim milk and sugar free fat free fruit or delete the canned fruit and use sugar free jelly.
Buttermilk pancakes studded with macadamia nuts and topped with homemade pineapple syrup.
Boxed buttermilk pancake mix
1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup pineapple juice concentrate (right out of the can)
I take the easy way by making buttermilk pancakes from a store-bought mix. I also like these with cashews instead of Macadamia nuts.
Just add coarsely chopped macadamia nuts to the batter, as much as you’d like.
For the syrup, in a small saucepan, place butter, sugar and pineapple juice.
Heat over low heat, stirring, until butter melts. Do not boil.
Hawaiian Pancakes With Pineapple Syrup
The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.
To learn more about future recipes carnivals visit here.
A sampling of recipes includes:
Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.
COTTAGE CHEESE PANCAKES WITH PEACH AND BERRY SALAD
Cottage Cheese Pancakes Recipe
1 pound cottage cheese
2/3 cup whole wheat flour
1/3 cup multigrain oatmeal
2 egg yolks
3 tbs. honey
2 tbs. milk
1 tsp. vanilla extract
1 tsp. ground cardamom
6 egg whites
Peach and Berry Salad (recipe follows)
Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and
cardamom in large bowl.
Beat whites in another large bowl until stiff but not dry. Fold whites into
cottage cheese mixture in 2 additions.
Preheat oven to 200º.
Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter
onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes.
Cook pancakes until bottoms are brown and bubbles form on top, about 3
minutes. Turn; cook until bottoms are brown and pancakes are cooked through,
about 4 minutes. Transfer to plate and place in oven to keep warm. Repeat
with remaining batter.
Serve immediately; pass Peach and Berry Salad to spoon over pancakes.
Meatless Recipes Carnival of the Recipes
10000 Birds has the The Meatless Edition of the Carnival of the Recipes posted today.
Pancake Recipes and Carnival of the Recipes
Also, tomorrow is “Pancake Day”
Potato and Parsnip Latkes (Pancakes) – 34g Carbs, 4g Fiber
3 russet or Idaho potatoes
2 medium yellow onions
1/4 cup breadcrumbs
1 tsp baking powder
2 egg whites
Salt to taste
Freshly ground black pepper
2 Tbsp vegetable oil or nonstick cooking spray
1 cup non-fat sour cream
1 cup applesauce
1. Preheat two nonstick baking sheets in a 450 degrees F oven.
2. Peel the potatoes, parsnips and onions and coarsely grate
them in a food processor fitted with a shredding disk, or on
a box grater. Grab handfuls of the grated vegetables and
squeeze tightly between your fingers to wring out as much
liquid as possible.
3. Transfer the grated vegetables to a mixing bowl and stir
in the breadcrumbs, baking powder, egg, egg whites, salt
4. Drizzle the hot baking sheets with vegetable oil or spray
them with nonstick spray. Spoon small mounds of the potato
mixture onto the baking sheets to form 3-inch pancakes. Bake
the pancakes in the oven until golden brown on one side
(about 6 to 8 minutes), turn them over with a spatula and
brown the other side (about 4 to 5 minutes).
5. Transfer to plates or a platter and serve immediately
with sour cream and applesauce.
Serving size: 3 pancakes
196 Calories, 4g Total Fat, 0g Saturated Fat, 6g Protein,
34g Total Carbs, 4g Dietary Fiber, 239mg Sodium,
20% Calories from Fat, 12% Calories from Protein,
68% Calories from Carbs