Homemade Whole Wheat Waffles

Lately I have been on a whole wheat flour kick. I have been incorporating this delicious grain into many of my baking adventures. My palate has really matured over the years. I remember when I was little my mom almost always bought whole wheat bread; eating would make me gag. I was totally a cottage white bread little girl. My mother-in-law made me a sandwich on Sara Lee’s Whole Wheat Bread with Honey. This changed my perception on wheat bread, and now it is the only sandwich bread I buy.

Haven’t eaten wheat bread in awhile? Why don’t you start simple and have whole wheat pancakes or waffles. Wheat is an excellent source of fiber and iron. These waffles are delicious, in fact, my two year old ate an entire four square waffle herself. The entire time she was eating it she kept saying “Yummy momma, mmmm.” I don’t think I will ever miss waffles made with white flour. I am a changed waffle eater.

Top your waffle with sugar free syrup (extremely low in calories) and you have yourself a low calorie and filling breakfast.

HOMEMADE WHOLE WHEAT WAFFLES
from RecipeZaar

3 cups whole wheat flour
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 c oil
4 eggs
4 c buttermilk
pinch of nutmeg or cinnamon

Whisk together dry ingredients; combine oil and eggs in a measuring cup, add to dry mixture. Pour buttermilk in and whisk till all clumps and lumps are gone. pour 1/2 Cup of batter onto a hot waffle iron (for a 7 inches round), or 1 1/2 cups or ballet on a square iron (8″ by 8″ makes 4″ squares).

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Whole Wheat Banana Sour Cream Bread

Last month I bought a five pound package of whole wheat flour, and have been wanting to use it for baking. This bread is quite dense, so the thinnest slice is very satisfying. I added a 1/2 c of chocolate chunks for a sweet surprise. Getting chocolate in your slice of bread is like winning the lottery, you may get a slice that has none or you may get the mother load. This bread makes approximately 24 slices per loaf with 148 calories per slice. Not too bad for a satisfying snack. I recommend eating this bread plain, it is so flavorful, butter or jams are not needed.

WHOLE WHEAT BANANA SOUR CREAM BREAD
3 ripe bananas, mushed
2 1/2 c whole wheat flour
1 1/4 c brown sugar
2/3 c fat free sour cream
2 eggs, beaten
1/3 c vegetable oil
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1/2 c chocolate chips/chunks (optional)

Preheat oven to 350 degrees F. Mix all ingredients until well incorporated. Pour into greased 9×5 loaf pan. Bake for 1 hour 15 minutes to 1 hour 20 minutes. Bread is cooked completely when a toothpick or knife inserted in the middle comes out clean. Cool completely on wire rack before slicing (1-1 1/2 hours) ENJOY!

This recipe has been entered into the Banana Bread Bake Off. Wish me luck!

Biggest Loser Blueberry Pancakes

How many times have you heard that breakfast is the most important meal of the day? I’ve heard this statement countless times, and I know it to be true; but I still found myself skipping breakfast. Not any more. I make sure to eat a healthy breakfast every morning. Starting the day with a healthy meal helps curb my cravings for non nutritious food throughout the day.

My sister is a super fan of NBC’s The Biggest Loser. She recently purchased The Biggest Loser Cookbook. Check out Amazon, they have tons of Biggest Loser goods. My sister sent me a recipe for better for you blueberry cakes. I omitted the blueberries because I did not have any on hand, the pancakes were still delicious and very filling. I made my pancakes into two 1/4 c cakes instead of four 1/8 c cakes. Two scrambled eggs, half an orange and a glass of V8 juice made a delicious breakfast with less than 350 calories.

BIGGEST LOSER BLUEBERRY PANCAKES

1/2 c reduced fat buttermilk
1/2 c whole grain oat flour (I used whole wheat flour)
1 large egg white, lightly beaten
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
I Can’t Believe It’s Not Butter! 0 calorie spray
1/2 c fresh or frozen (not thawed) blueberries

Makes 2 (4 pancake) servings

In a small bowl combine the buttermilk, flour, egg white, baking soda, vanilla and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes.

Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. Briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! spray. Return the pan to the heat. Pour the batter in 1/8 cup dollops onto the skillet to form 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Repeat with the remaining batter to make 8 pancakes total.

Serve immediately with I Can’t Believe It’s Not Butter Spray and syrup if desired (syrup is additional calories.. I used sugar free low calorie syrup.. just 35 calories per 1/4 cup which is plenty!)

If you only want to make 1 serving at the time, the batter will keep in your refrigerator for up to 3 days

Per serving: 140 calories, 8 g protein, 20g carbohydrates, 3 g fat (less than 1 g saturated fat), 5mg cholesterol, 3 g fiber, 687 mg sodium