What’s better on a lazy weekend that brunch with some pancakes? These blueberry pancakes hit the spot. They’re simple and delicious with whole wheat flour and blueberries. You can use fresh or frozen blueberries in these pancakes – whichever you have on hand. I used frozen blueberries, so I poured each pancake onto the griddle and then dropped the blueberries into the batter. Making these pancakes with whole grain flour adds nutrients, including fiber to these pancakes. If you’re not so sure about using whole wheat flour, the trick is to make sure it’s finely ground. If the flour is finely ground, it won’t be grainy. Some whole wheat flours are also lighter than others, so if you have a picky eater, use a lighter whole wheat flour – they’ll never know! Give these delicious pancakes a try, they’ll be a family favorite after the first breakfast. They’re perfect with a little butter, syrup or just some plain yogurt on top.
Crepes are wonderful. You can fill them with just about anything and they’re really delicious. Quite often we fill our crepes with yogurt and fresh fruit or a fruit sauce. We’ve also made Eggs Benedict in crepes. Really, the filling options are endless. These savory crepes are simple and delicious as well as being vegetarian. The spinach and mushroom filling sautéed in butter with onions adds wonderful flavor. They are savory and rich without being overwhelming. Crepes can be a little difficult to get the hang of at first, but don’t worry. This recipe makes about 15 crepes, but you’ll only need 12 of them for the filling. That gives you a couple of extra crepes to get the heat right, as well as figuring out how to swirl the batter in the pan. The batter will be very thin, so it’ll spread out on the bottom of the pan well. However, your first crepes might still be a little strange. I always know that no matter how many times I’ve made crepes the first one or two will be terrible, then I’ll get the heat just right and they’ll go really well. Crepes hold over well, so you don’t need to fill them if you aren’t going to eat them, just keep the filling and crepes separate. Fill the crepes and heat as needed for a snack, lunch or breakfast the next day.
I love gardens. It’s so wonderful to be able to grow and garden and go out to get fresh produce when you want to make something. Rhubarb is growing really well this time of year, and what goes together better than strawberries and rhubarb? Thankfully, fresh strawberries are also ripe this time of year, so it’s perfect. I made my rhubarb sauce fresh, but I make a huge batch and then can it, so I can have it all year on pancakes, ice cream and steel cut oats. However, it’s wonderful fresh and stores well in the fridge.
There is very little that I love more than a Saturday brunch with my husband. I always try to do something fun and especially delicious on Saturday mornings. Usually, the morning is a little slower and more relaxed, so I have time to make things like crepes. I’ll admit, I love crepes, they’re similar to pancakes, but the fluffy and light flavor is different. They also open up a whole world of possibilities when it comes to filling them. My favorite filling is fresh fruit, or yogurt topped with a homemade fruit sauce. You can also fill them with scrambled eggs, meat, cheese or just about anything else you can imagine. And a word to the wise — your first crepe will probably be a mess. Mine first one always is, no matter how much I make them. After the first one, they’ll turn out perfect and delicious.
Dreaming of delicious, healthy, low calorie blueberry pancakes for Mother’s Day Breakfast this Sunday? Well try this Blueberry Ricotta Buttermilk Pancakes Recipe and indulge in a decadent meal while still staying within your daily Points Plus allowance. Each 2 pancake serving has just 4 Points +, and they are soooooo yummy! Drizzle a tsp or two of a low calorie sugar free syrup over them, and the Points + Value won’t be affected. Full of heart healthy fiber, but low in fat, these delicious blueberry ricotta pancakes make the perfect Mother’s Day Brunch Recipe, without sacrificing taste. They are moist and fluffy and really quite satisfying. Now go print out this recipe, and slip it on your husband’s desk so he can surprise you with it on Sunday morning!
Mmmmmmm….PANCAKES!!!! I have always adored these sweet, warm, cakey little love patties. But they aren’t at all diet friendly, so I rarely indulge myself in their yumminess. So when I read that Fiber One had released a new Pancake mix, I was overjoyed!! I already adore their super high fiber cereal, and use it for so many recipes (which I SWEAR, I have been meaning to blog about), so I knew I had to give this high fiber, low calorie pancake recipe a try. I got up early this morning, so excited to make my special Weight Watchers pancakes with the help of Fiber One Pancake Mix. And Oh Em Gee…..they were SOOOOOO good!! A little on the thin side, but nonetheless, they tasted amazing, and I am so incredibly with this fabulous find. I had three nice sized pancakes with butter and maple syrup for just 5 Weight Watchers Points. And I am stuffed. Fiber One, I so love you. Thanks for this amazing pancake recipe.