FABULOUS FLAPJACKS: BLUEBERRY-BANANA BUCKWHEAT PANCAKES

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Worried that living The Skinny is going to ruin your weekend routine? Well, Don’t!

The reason The Skinny is a way of life, and not a diet, is that nothing you love is ever off the table. It’s all there…just there in a skinnier and smarter way.

Take Pancakes, for example.

With 2 kids in the house–and even more on Sleep Over Saturdays–there was NO WAY I could take pancakes off the menu. If I did, there would be a revolt. And, knowing my children (and their friends), if that happened, I would lose….And you’d find me for sale in the “Used and Disappointing Mommy” bin of E-Bay.

Now, I have a recipe that they not only accept, they love!  And, since I can make it in minutes by just playing some tricks with a boxed mix, I love it, too!

By using Egg Beaters and Almond Milk instead of real egg and cow’s milk, adding gooey and nutrient rich banana instead of oil, tossing in fresh blueberries (for even more taste, vitamins and fiber), and using a sugar-free maple syrup (20 calories a quarter cup instead of 200), the calorie and fat content of this pancake breakfast is substantially reduced.. but the taste is not.

But the biggest difference in these Fab Flap-Jacks isn’t just the calorie count.

By using Buckwheat Pancake Mix, you’ll get fuller faster, and stay fuller longer than if you were using regular pancake mix. And, you’ll be doing good things for your body that, over time, could make a difference to your health.

Despite it’s name, Buckwheat is not related to wheat or other cereal crops, but is the seed of a fruit more like rhubarb. And research indicates that the phyto-chemicals in buckwheat can help lower cholesterol, fight cancer and reduce your appetite.

If you don’t believe me, believe Oprah. Her Doctor Perricone ranks Buckwheat as Number 5 on his Superfood List!

So try these nutrient packed pancakes after your kids’ Saturday night sleep over, and you’ll sleep better knowing you’re giving them what they crave, but in a healthier…and skinnier..way!


BLUEBERRY-BANANA BUCKWHEAT PANCAKES

1 very ripe banana, mashed

1/4 c EggBeaters

1 1/4 c Almond Breeze 40 calorie a cup Vanilla Almond Milk

1/2 t vanilla extract

1/2 t cinnamon

1/4 t salt

1 c Bob’s Red Mill Buckwheat Pancake and Waffle Mix

1/2 c blueberries, fresh or frozen

In a mixing bowl, mash the banana and the Eggbeaters until banana is smooth.

Add the almond milk, vanilla, cinnamon and salt and stir well.

Add the Buckwheat pancake mix. You want to stir to incorporate, but don’t stir too much or the pancakes will get tough.

Gently fold in the blueberries. Fresh or frozen.

Spray your griddle or frying pan with cooking spray and count to 30.

Once the griddle is hot, measure out the pancakes with your 1/4 cup measuring cup…

Once you see the edges start to brown, flip them.

The next batch will go quicker because the pan is so hot.

One batch makes about 9 pancakes. Each one has about 70 calories, so try and serve just 2 per person, and make a quick fruit salad of apples, plums, oranges and whatever else is fresh while they’re cooking.

Serve on a big platter with the fruit salad, adding a few Tablespoons of non fat yogurt and a sprinkle of granola on the fruit.  Everyone will be full and happy… and you’ll look like Mommy of the Year!

RE-USE, RE-PURPOSE, RE-CYCLE

When I do these, while the kids are eating, I make 1 or 2 batches more.

Then I put them in baggies and freeze them for later.

Each baggie holds just 4 pancakes..just enough for 2 kids..

If these are in my frozen inventory, I look like a genius on a busy morning…

And, whether you make a double batch or not, if there are leftovers, DON’T  leave them on the counter!

If you do, you’ll nibble them all day… which sort of defeats the purpose. Instead throw them in the freezer..

And, whenever you do eat them, don’t forget to add the side of fruit with the dollop or two of yogurt.

It will give you more vitamins, bulk and satisfaction…but the buckwheat will keep your blood sugar (and your kids’ blood sugar!) from going off the rails.

You’ll thank me for that, later, I’m sure.. :)

About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
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