I try to be good about what I eat pre-pregnancy and now. You’ve read my posts about eating on the road and how eating a breakfast that’s full of fiber is important. Well, that’s no exception when at home especially when you’re pregnant. I whipped some whole wheat pancakes the other night to enjoy for breakfast for the rest of the week. I’ve made whole wheat pancakes before with just wheat flour and frankly they were so dense and tasted like cardboard that I had to throw them away. I didn’t even feed them to the hubs! When I decided I was going to make pancakes for breakfast for the week, I searched the internet for a whole wheat blueberry pancake recipe since I had blueberries on hand (added bonus: blueberries are high in fiber). I came across this recipe, which used both all-purpose and whole wheat flour. They’re no buttermilk pancakes but they’re not as dense as the ones I’ve made before. I used the base of the recipe to make two different kinds of pancakes: blueberries and cinnamon nut. And for added fiber and some omega 3s, I added a tablespoon of ground flax seed. Two of these pancakes definitely kept me full until lunch time.
This picture doesn’t really do it justice. To the left are blueberry pancakes (the blueberry bursts are flip side down so you can’t see them) and to the right cinnamon nut. This was taken as the pancakes were cooling down, before I put them into the zip lock bags. I really should’ve taken one with the toppings but in the morning I get so hungry that when my food is ready, I’m ready to scarf it down.
For blueberry pancakes, follow the recipe as instructed. If you want to add extra fiber, put in a tablespoon of ground flax seed with the dry ingredients.
For cinnamon nut pancakes, add 1/4 to 1/2 tsp cinnamon to the dry ingredients, depending on how much cinnamon flavor you’d like. Add the ground flax seed in as well at this point if you want the extra fiber. After you’ve mixed the wet and dry ingredients together, take some chopped walnuts and gently fold into the batter and then cook as directed.
So I could enjoy them throughout the week, I let the pancakes cool down after cooking. Then I put them in zip lock bags and placed them in the fridge. If I was going to freeze them, I would have put parchment or wax paper in between each pancake before putting them in a zip lock bag prior to freezing.
Let’s talk toppings! For toppings on the blueberry pancakes, I used a variety throughout the week. Buttered with syrup and fresh blueberries or homemade whipped cream (has to be homemade) and fresh blueberries. For toppings on the cinnamon nut pancakes, I buttered them and drizzled them with syrup along with some sliced bananas or apples sprinkled with cinnamon sugar or peanut butter (yes peanut butter! there are people who put peanut butter on their pancakes!) and sliced bananas.
I’m a love having breakfast for dinner or lunch, so I’d enjoy these any time of day. It’s definitely a great way to start Monday and the rest of the week off healthy!