Yummy Healthy Pancake Recipe

Yesterday was National Pancake Day or IHOP day or something or other. Since we don't need much of an excuse for a celebration (or feast) around here, I decided we'd have breakfast for dinner.

I love having breakfast for dinner for several reasons: it tastes great; we don't have to bribe or beg the kids to eat what's on their plates; and it's a cheap way to have a healthy meal. Plus, it's just plain fun and easy.

I threw together a fresh fruit salad, made pancakes, turkey bacon, and some savory scrambled eggs (just add your favorite spices, a little sharp cheddar and some Durkees Famous Sauce - yum). Since we were all starving last night and hubs was in a hurry to hit the gym, we ate quickly and I didn't manage any pictures to share. Sorry :( But, I did want to share this recipe from Kiwi Magazine for whole wheat pancakes. They are delicious and they passed the kid test!

Whole Wheat Cinnamon Blueberry Pancakes:

2 1/4 cups whole wheat flour
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 egg
3 tbsp veg oil or melted butter
2 cups low-fat buttermilk
1 1/2 tsp vanilla
2/3 cups pureed blueberries (or 2 small mashed bananas if you prefer)
Cooking spray

Put dry ingredients in a large bowl and whisk together. In a separate medium bowl whisk egg until well blended, add oil (or butter) buttermilk, and vanilla. Add pureed blueberries (or mashed bananas) to the egg mixture and stir. Then add the wet ingredients to the dry ingredients and mix together. Heat a non-stick skillet or griddle coated iwth cooking spray over medium heat. Spoon batter onto pan and let cook for 2 minutes or until bubbles form and edges are dry. Flip carefully and cook another 2 minutes or so (they should be golden brown). Transfer to a plate and repeat until you've used all the batter. Serve with your favorite syrup or jam.

P.S. There are also a couple of delicious recipes for pumpkin and gingerbread pancakes over at The Simple Gourmand. Check them out...you won't be disappointed!