The problem with pancakes

I love pancakes.  My wife loves pancakes.  My kids love pancakes.

Pancakes are a problem.

The problem with pancakes is that they just don’t fill me up very quickly.  They become a vehicle for whatever variety of syrup we’ve got around that day.  I know it doesn’t sound like much of a problem but because I love them, I’m weak-willed, I drown them in syrup, and they don’t fill me up very quickly, I end up eating way more than I need to.

The solution?

Dee’s Cereal Whole Grain Pancakes!

Super yummy, full of all the goodness found in Dee’s Cereal, and they will actually fill you up and keep you going.  They’re not much more time consuming to make than regular pancakes either.  Alright, they’re harder than pouring water on a mix of Krusteaz but I’m talking about making pancakes the awesome way; from scratch.

Try out the recipe and let us know what you think.  You can also find this recipe along with other ways to eat better and enjoy Dee’s Cereal at deescereal.com in the recipes link.

DEE’S CEREAL WHOLE GRAIN PANCAKES

  • ½ Cup whole wheat flour
  • ½ Cup Dee’s Cereal
  • 1 Tbsp. brown sugar (or Sucanat)
  • ¼ tsp. salt (or sea salt)
  • 2 tsp. baking powder
  • dash cinnamon (optional)
  • 1 egg, slightly beaten
  • 1 Cup skim milk
  • 1 Tbsp. butter (or coconut butter)
  • 1 tsp. vanilla extract
  1. Combine flour, cereal, salt, baking powder and cinnamon in a mixing bowl.  Set aside.
  2. Combine egg and brown sugar.  Beat with fork until sugar is mostly dissolved.  Add milk and vanilla. Stir.
  3. Add melted margarine as you stir the liquid mixture.  Hint: Melt the margarine in the skillet you intend to use to cook the pancakes.
  4. Add dry ingredients and stir gently until blended.  Let stand 3-5 minutes.
  5. Ladle onto a preheated non-stick skillet or griddle.  Cook until lightly browned on each side, turning only once.
  6. Top with syrup, fruit spread or fresh fruit of your choice.  Applesauce is especially good.

Servings: 3 to 6 pancakes.

Remember, the choices you make determine the life you live

Dee’s Banana Nut Muffins ARE GREAT!

It turns out Gaylene doesn’t just do a great job answering phones and taking care of customers around here.  She also has the incredible talent of being able to whip up delicious Dee’s Cereal recipes.
A while back we were looking for something we could use during the in-store demos we do at many of the locations that carry Dee’s Cereal and Gaylene came up with a couple of delectable muffin recipes.  Below is the recipe for my favorite, the banana nut muffin.  You can find this and other recipes on our website under the recipes tab.
You’ll notice Gaylene even put in different sweetener options (honey, sugar, agave, juice concentrate).  You can use any of these depending on your sweetener of choice.  The juice concentrate combination is especially good if you’re watching your sugar intake (such as if you’re baking for someone with diabetes).
This recipe will make 12 regular-size muffins or 48 mini muffins
  • 1 1/2 cups flour, whole wheat (White wheat works best for baking but may be harder to find.  Red wheat will make the muffins too dry.)
  • 3/4 cups Dee’s Cereal
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 egg whites, slightly beaten
  • 1/2 cup skim milk
  • 2 Tbs. olive oil
  • 1/2 cup honey, OR 2/3 cup sugar, OR 1/2 cup agave, OR 1/4 cup frozen concentrate pineapple juice and 1/4 cup frozen concentrate apple juice
  • 1/2 cup applesauce unsweetened or, if unsweetened isn’t available, lightly sweetened is OK
  • 1/2 cup puréed white beans (purée the canned beans with their juice – consistency should be like thick paste)
  • 3/4 cup ripe bananas, mashed

Directions:

  1. In a mixing bowl combine flour, Dee’s Cereal, baking soda, baking powder, and if you are using sugar as the sweetener, add it to the flour mixture now.
  2. In a separate bowl combine egg whites, milk, olive oil, applesauce, puréed white beans, and, if you are using one of the other sweeteners add it to the wet mixture now.
  3. Add the wet ingredients to the dry ingredients all at once.
  4. Stir just until moist, batter will be lumpy.
  5. Fold in nuts.
  6. Line muffin tin with paper baking cups or spray muffin tin with nonstick cooking spray.
  7. Fill 2/3 full.
  8. Bake at 375 for 15 to 20 minutes for regular-size muffins or 350 for 10 minutes for mini muffins.

Makes 12 regular muffins or 48 mini muffins.  Serve warm from the oven or make a double batch and freeze some for future use.  Enjoy!

I told you she was good!  These are some of my very favorite muffins.  Hopefully you’ll enjoy them as much as we do.  And hopefully they help lead to healthier snacking and baking options for you and yours.

Remember, the choices you make determine the life you live