I should have posted this Saturday night, in time for a lazy Sunday morning breakfast. However, other things came up (like seeing 17 Again with my favorite 13-year-old), that I had to delay until today. Nothing to make you miss the weekend like a post about pancakes, right? Don’t wait until the weekend, though, make these for brinner (breakfast/dinner) tonight!!
I love breakfast for dinner as I could eat breakfast all day! There are simply too many options between omelettes, skillets, eggs and toast, granola and yogurt, huevos rancheros, waffles, pancakes, english muffins, bagels, or just simple cereal. At the risk of sounding like Bubba Gump, I will stop there, but the list goes on!
I also love breakfast due to its importance in one’s daily diet. And not diet like trying to lose weight, but the original definition of diet – one’s daily intake of food. That’s another topic for another day, though. 🙂
Breakfast is essential for getting your metabolism going and feeding your body after you have gone through a period of fasting called sleep. Breakfast can also make or break your diet for the day. There have been multiple studies that show that those who don’t eat breakfast tend to eat more at the end of day and eat heavier meals throughout. I have heard many different suggestions of when to eat once you have awoken – some say within the first half hour, others say within the first two hours. I think that as long as you get it in 3-4 hours before lunch, that’s a good start. I think it is mostly up to your schedule!
These pancakes are a fabulous way to start a Saturday or Sunday morning, or to have for brinner in the middle of the week! More than half are whole grains for the flour portion, so you are more likely to feel full with that fiber!
In the following picture, I was trying to get a photo of my husband’s plate before he ate, but he was too hungry to wait, so here is what resulted.
Don’t get in between a man and his food!
(from Cooking Light)
Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low-fat granola, if desired.