Saturday morning’s at the Karch household when I was young always consisted of dad waking me up early to help out in the garage, cleaning up my room, and mom making her famous Mickey Mouse pancakes for the family. The smells of bacon and butter wafting in the air put a trademark stamp that it was a special memory of spending time with the ones I love most.
These days, my Saturday mornings do not usually include the ever-loved chocolate chip pancake, rather a heart-healthy version loaded with antioxidants and fiber. Taking the traditional recipe and giving it a little spin not only saves you calories and fat, but the self loathing I would endure if I did consume chocolate chip pancakes every weekend in my thirties.
Sometimes just making a few key changes to everyday favorites can save your ticker in the long run. Making pancakes should still be fun and they should still taste amazing, so the recipe below provides all the flavor with half the fat. At 170 calories for 2 pancakes, I’m sure your heart will thank you!
Check out this weeks episode of Bridal Wave to see the pancake story come to life and catch up on the latest trends in weddings @kenmore.com/bridalwave
Whole Wheat Blueberry Pancakes w/ Strawberry Agave Compote
•2 cups whole wheat flour (I used white whole wheat)
•4 1/2 tsp baking powder
•1/2 tsp salt
•2 tsp cinnamon
•2 tsp sugar
•2 large eggs
•2 cups + 2 tbsp fat free milk
•2 tsp vanilla
•1/2 cup fresh blueberries
•1 cup strawberries, sliced
•1/4 cup agave syrup
In a medium bowl, mix dry ingredients and set aside. In a stand mixer, add eggs, milk, and vanilla and mix till combined. Slowly add in dry ingredients. Remove bowl from mixer and fold in blueberries. Spray a griddle with cooking spray and ladle 1/4 cup size pancakes onto griddle. While the pancakes are cooking, mix together the strawberries and agave syrup and set aside. Pancakes will be ready to flip when you see bubbles around the edges. Cook for 1 minute more on the other side. Serve with strawberry compote.