Healthy Whole Wheat Apple Cinnamon Pancakes

Pancake

 

Okay, okay – I’ve been going a little crazy with the pancakes.  When I find a fat substitute that works, I run with it.  Also, cleaning out my pantry.

Healthy Whole Wheat Apple Cinnamon Pancakes

  • 1/2 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • Splenda, to taste
  • 1/2 cup unsweetened applesauce
  • 1 egg whites
  • Water
  1. Whisk all the dry ingredients together.
  2. Add applesauce to dry ingredients.  Add the egg white and start pouring water until the mixture makes a thick pancake batter (you’ll need 1/4 water or so).
  3. Make the pancakes (you know, skillet, flip…please tell me you know how to make pancakes).
  4. Enjoy!  Spray with butter substitute of choice and sprinkle with Splenda and cinnamon!

Note:  You can leave out the cinnamon.  The pancakes will be moister.  I enjoy topping the pancake with a thin layer of the unsweetened applesauce, spray butter substitute and a sprinkle of Splenda and cinnamon. 

Healthy Whole Wheat Banana Pancakes

Pancake

 

These pancakes were the result of not having food, so I found a recipe for pancakes made with white whole wheat flour, then substituted the Greek  yogurt (which I was out of) for a banana left in the pantry.

I love these pancakes!  I never incorporate refined flour or sugar, butter, oil or margarine or egg yolks into the food I feed myself, so my experiments usually don’t come out fluffy but taste like a hardened version of the whole wheat flour I had used.  I was pleasantly surprised with my pancakes – made from scratch, made from scraps.

 

Healthy Whole Wheat Banana Pancakes

  • 1/2 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Splenda, to taste
  • 1 small banana, ripe
  • 2 egg whites
  • Water
  1. Whisk all the dry ingredients together.
  2. Mash the banana into a puree and add to dry ingredients.  Add the egg whites and start pouring water until the mixture makes a thick pancake batter (you’ll need 1/4 water or so).
  3. Make the pancakes (you know, skillet, flip…please tell me you know how to make pancakes).
  4. Enjoy!  Spray with butter substitute of choice and sprinkle with Splenda and cinnamon!

Spinach Liquified

“Eat your spinach, you no good infink. Eat it. EAT IT. Eat it.”
Poopdeck Pappy

I’m not a big fan of salads even though everyone things I must be because I am a vegetarian.  Nope.  I can’t find a dressing I like that isn’t five billion calories.  Now, if you add nuts – I just move the leaves to get to the pecans.  Then I want more pecans.  I’m not good about getting my good greens in a salad.

Then I found smoothie recipes using spinach all over Pinterest.  But with every healthy make-at-home smoothie recipe, there were bananas in it.  I don’t like bananas in everything.  Or peanut butter.  Just makes me want peanut butter sandwiches.

So I tweeked a concoction and made it my own, and I love it!  Try it.  It looks fizzy and disgusting, but it is good for you and tastier than dry salad.

Spinach Smoothie of Awesomeness

  • 6 cups spinach
  • 1 cup unsweetened vanilla almond milk
  • 6 oz plain nonfat Greek yogurt
  • Splenda, to taste
  1. Blend almond milk, Splenda and yogurt until liquid.
  2. Add spinach in batches, making sure it is incorporated between batches.
  3. Poor into chilled glass.

The important thing is making sure the drink is cool – not warm or room temperature.  Changes the whole experience, believe me.

Pumpkin Pie Pudding

 “Vegetables are a must on a diet.  I suggest carrot cake,  zucchini bread and pumpkin pie.” 
–Jim Davis

This experiment came from where all new ideas now come from:  Pinterest.  I didn’t like the pinned version because I could drink it with a straw, so I modified.

  • 1 can organic pureed pumpkin
  • 2 (1.4oz) boxes of Jell-O Sugar-Free Instant Vanilla Pudding mix
  • 2 cups unsweetened vanilla almond milk
  • Splenda, to taste
  • Pumpkin pie spice, to taste

In a blender, combine almond milk, Splenda and pumpkin pie spice  (I really load on the spice, at least 5 good shakes).  Add pudding mix and blend for 1 minute.  Add pureed pumpkin and blend until thick and smooth (at least one more minute).

Pour into an airtight container and place in the fridge overnight.

Take a spoon and scrape the blender before washing and eat the leftovers (so tasty!).

Next day:  Laugh at all the people packing on calories with pumpkin pies.

Note:  You can add a scoop of vanilla protein powder, but it will come out just a bit less thick.
Second Note:  This also tastes great using Jell-O Sugar-Free Banana Cream instant pudding mix

Loss of Domestic Goddess…ness

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony. 
Fernand Point (1897-1955)

I really do love being a 20 something with no chains to the ground and no obligations to the home.  I think I love it because I know it won’t last forever.

But dammit, I used to be good at the domestic thing.

My apartment is a mess.  My kitchen has empty cabinets.  I don’t have anything on the walls and half of my belongings are in boxes, not from my move two years ago, but preparing for any moment making another one.

Flashback to about three years ago when I was in my mid-twenties.  I was a home owner, I hosted parties, I cooked and baked with the best!  My cabinets were overflowing with new pans and kitchen gadgets from years of collection.  I never bought cakes.  I never baked cakes from a box, and even looked down on the sheer idea!  I was a dessert snob.  While making all these decadent dishes, I also became very good at making healthy baked desserts, not easy when you’re going whole-grain, sugar-free and low-fat, but it was accomplished.  My home was spotless.  I was a clean freak and proud of it.

My career started taking more of my time,  which I thought was good and productive for someone at my age.  But it’s taken my energy.  When I’m at home, I’m either working from home, or in a semi-vegetative state, watching Hulu or reading a book or writing.  When I do have some energy, I hit the gym, energy sources are again depleted, and not spent on cooking and cleaning.

I do miss my hobby (not the cleaning part).  While over the last few years my enthusiasm for cooking and baking  has waned, my mother’s went into hyper drive.  Every conversation is about a recipe, an idea or a cookie cutter.  My mom never got into Halloween like she did for Christmas or Easter.  But, where a dessert idea resides, there she is to take advantage.

My mother also has a demanding career in real estate.  She is a qualifying broker and has her own business.  Because time is not an infinite resource, the reasonable conclusion would be that Mom had to sacrifice productivity at work for the above cupcakes.  After sending me these pictures she also said that she sold three houses.

Dammit.  Excuse gone.

I have made great strides, um, well, moderate..uh…attempts at curbing my workaholism in an attempt to preserve sanity and self-identity.  I don’t want to be a workaholic who doesn’t bake!  I’ll do better.

But first, I have to hit the gym and then work on the computer a bit.