Best Heart Healthy Cookbook Pancakes Recipes

HEART HEALTHY COOKBOOK PANCAKES

Heart Healthy Cookbook Pancakes image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Have these scrumptious pancakes ready in just 25 minutes! Old fashioned oats make this a wholesome breakfast!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 5

Number Of Ingredients 11

Ingredients

1/2 cup quick-cooking or old-fashioned oats
1/4 cup Gold Medal™ all-purpose flour
1/4 cup Gold Medal™ whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fat-free (skim) milk
1/4 cup fat-free cholesterol-free egg product, thawed or 2 egg whites
2 tablespoons canola or soybean oil

Steps:

Beat all ingredients with hand beater or whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.)
Spray griddle or 10-inch nonstick skillet with cooking spray; heat griddle to 375° or skillet over medium heat. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
For each pancake, pour 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g

HEART PANCAKES

Heart Pancakes image

This is the perfect breakfast treat for your loved ones.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Yield Makes twelve 4-inch pancakes

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted and cooled slightly, plus 1 tablespoon for griddle

Steps:

Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.
Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.
Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.