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Friday February 27


Friday, February 27, 2009

I'm on Weight Watchers now. So far I love it! It's day 7 today.
On day 1 for breakfast I made eggs with potatoes & veggies. Wit turkey bacon on the side it was very satifying.



On my 3rd day I finally went shopping nd ought some fat-free cheese and more. I made Egg Beaters w/ green onions, garlic & tomatoes, topped with cheese. I made toast w/ light whole wheat bread and buttered w/ Smart Balance light margarine.


For the past 2 mornings I made my own healthy pancake recipe.

I made the entire batch hten froze the leftovers on a cookie sheet. Then when they were frozen, I put them in a freezer bag and back in the freezer.

Here is the recipe:

Multi-Grain Pancakes

1 1/4 c whole wheat flour
2 tsp whole wheat flour
1/2 c steel cut oatmeal
1/4 c flaxseed meal
2 tsp baking powder
1/2 tsp table salt
1/4 c of maple flavored syrup
3/4 c. egg beaters
3 tbsp healthy oil (I use Smart Balance)
1 3/4 cup(s) fat-free skim milk

In a large bowl, combine 1 cup and 2 teaspoons of flour, oats, flaxseed, baking powder and salt; mix well and set aside.
In another bowl, lightly beat egg white until frothy but not stiff. Add oil, maple syrup and milk; mix thoroughly.
Pour egg mixture into flour mixture and mix until just combined.


Heat a large nonstick skillet over medium heat (or heat a griddle to about 350F to 375F). Drop batter by 2 tablespoons onto skillet (or griddle) and cook until bubbles on surface of pancakes start to pop; flip pancakes and finish cooking, about 3 to 4 minutes total. As you finish each batch of pancakes, set them aside in an oven proof bowl in a warm oven (200F) until ready to serve. Repeat with remaining batter.

Pour sugar-Free Pancake syrup over stack of 4.
4 points per serving.
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