Wonderful Whole-Grain Waffles

After eyeing this yummy recipe in a recent USA Weekend in our local newspaper, I tried this the next day. 

We were so glad I did too! 

I don't often make recipes with a longer list of ingredients, but trust me on this one...these waffles were VERY delicious. 

The article entitles the article with the recipe as 

"A Winning Breakfast...If you're looking to eat better in the New year, the Culinary Institute of America has a tasty idea; start your day with a delicious, fiber-packed breakfast of Whole-Grain Waffles. Garnish them with yogurt and seasonal fruit, and award yourself a plate of these hearty 'golden globes' of griddle goodness".

HOW COULD I RESIST??? 

I added blueberries to half the batch (the last half of course!=). They were wonderful topped with fresh banana and Greek yogurt.

WHOLE-GRAIN WAFFLES 

1-1/2 c. whole wheat flour

3/4 c. all purpose flour

(I used white whole wheat)

2 Tb. flax seeds

1/4 c. wheat germ

1/4 c. white sugar

1 TB. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 c. buttermilk

3 large eggs, separated

1/4 c. plus 2 Tb. vegetable oil

(or use applesauce)

non-stick cooking spray as needed 

In large bowl, combine flours, oats, flax seeds, wheat germ, sugar, baking powder, baking soda and salt. Make a well in the center of the dry ingredients. 

In medium bowl, combine buttermilk, egg yolks and oil; whisk just until blended. 

Add the buttermilk mixture to the dry ingredients and mix with a wooden spoon just until batter is evenly moistened.  Do not overmix. 

In a clean glass bowl, using an electric mixer, whip egg whites on medium speed until medium-stiff peaks are formed, about 2 - 3 minutes. Gently fold 1/3 of egg whites into batter until completely combined.  Fold in remaining egg whites in two additions. 

Generously spray preheated waffle iron with cooking spray.  Ladle 3/4 c. batter into the waffle iron, spread a little, close the lid and cook until waffles are golden brown, about 3 - 4 minutes per waffle.

Serve with generous serving of fresh seasonal fruit and a dollop of non-fat Greek yogurt. 

Yield: Six 6-inch waffles 
(we got at least 6 good sized servings) 

You might also like to try my popular Crunchy Crust French Toast

Linked to Weekend Potluck
    GBP Roundup - Breakfasts

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Whole Wheat Pumpkin Pancakes

I am such a sucker for anything pumpkin!

I love this time of year and want to make something 'fall-ish' every day. 

(I don't, but I want to!) 

I love to get pumpkin pancakes when we go out to eat, but when I saw this wonderful (& HEALTHY) recipe from Thriving Home Blog, I was very excited to make them myself.  These gals share a lot of great (& healthy!) recipes, parenting ideas, couponing how-to's and more.  If you've not checked them out before, please hop over and pay them a visit. 

These yummy pancakes are definitely fluffy and light - and with cinnamon and nutmeg in them, they scream "FAAALLLLL!"  *I* 

I loved that the recipe is also sugar free AND it uses coconut oil, which I love. It adds a touch of coconut that makes these mouth-watering!

Recipe makes about a dozen nice-sized pancakes, but if you want, double the recipe and freeze the ones you don't eat.  Just heat them up for breakfast and you'll make your family so happy. 

The night before I made them, I mixed the dry ingredients and then the wet ingredients (separately of course) and mixed the two in the morning - fast & easy!

After we'd already woofed down our pancakes, I was excited to see this recipe for Cinnamon Syrup from The Southern Lady Cooks.  It calls for buttermilk and looks so tasty. 

I also have another post for Buttermilk Pumpkin Pancakes with Honey Cinnamon Butter if you care to check that out too. 

 

It's all good!  As far as I'm concerned, you just can't go wrong making pumpkin anything.  Especially when you can use healthy ingredients!

WHOLE WHEAT PUMPKIN PANCAKES 

2 c. whole wheat flour
(I use white whole wheat)
4 tsp. baking powder
1 tsp. cinnamon
dash of nutmeg
1/4 tsp. salt
2 Tb. brown sugar
(I used 12 drops liquid stevia)
2 c. 1% milk
4 tsp. melted butter (or coconut oil), plus more for skillet
2 eggs
1/2 c. canned pumpkin (not pumpkin pie mix)
(I like pumpkin and added a heaping TB. more)
1 tsp. vanilla

In large bowl, mix flour, baking powder, cinnamon, nutmeg, salt and brown sugar; set aside. 

In medium bowl, combine the milk, butter, eggs, pumpkin and vanilla. 

Pour wet ingredients into dry ones. Whisk together just until smooth, but do not overmix.  (If need be, add a little more liquid). 

Let the batter rest for about 5 minutes while you preheat your skillet with butter or oil. 

Cook batches on medium temperature until bubbles form on the surface. Flip and cook until golden brown.  

Serve warm with butter and maple syrup, or honey cinnamon butter. 

Linked to Mix it up Monday
Melt in your mouth Monday
Thursday's Treasures

Homemade Pizza with Whole Wheat Crust

OOOOh-so delicious!

When I read this post that my good friend Angie had at A'lil Country Sugar

for whole wheat pizza crust, I knew it was going to be something I tried soon, especially since her family raved about it, and I hadn't made pizza at home for some time.

I invite you to check out Angie's post and recipe (psst - at the link above)

So I made it for our Valentine's Day dinner - just the 2 of us.  I made it into a heart-shaped (kinda) pizza crust....you get the idea anyway.

I also 'kicked it up a notch' by making a stuffed crust with string cheese around the outside edge, wrapped in the dough.  It was easy to do and made it tasty and cheesy-er. (ahem...healthier too)

There was a lot of dough.  Since we like thick crust, that's what we enjoyed. I pre-baked it for about 8 - 9 minutes before adding the sauce and toppings.  I think it would easily fill a larger cookie sheet, depending on how thick you prefer the crust.  

I also sprinkled some cornmeal on the greased pan prior to spreading the dough as we like the crunch and taste it adds to pizza.

This is what it looked like after pre-baking....

I spread canned pizza sauce on the crust, added some mozzarella cheese, then chopped canadian bacon, pineapple tidbits and black olives, then more shredded cheese. 

It was the perfect combination for our taste buds.

MMMM!  Just mouth-watering, don't you think?

It was very delicious and filling. This will definitely be something we enjoy again.

I made a few simple changes in the recipe... I'll share them within the recipe itself. 

Here ya go....

WHOLE WHEAT PIZZA CRUST

1 pkg. (scant 1 Tb.) active dry yeast

1-1/2 c. warm water (110 - 115 degrees)

2 Tbs. vegetable oil (I used canola)

1-1/4 c. whole wheat flour (I used 1 - I was running low)

2 Tbs. sugar

1/2 tsp. salt

1-3/4 to 2 c. all purpose flour (I used 2-1/4) 

Preheat oven to 350.

In large bowl, dissolve yeast in water; add oil. Combine whole wheat flour, sugar and salt; add to yeast mixture and stir until smooth. Stir in enough all-purpose flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes.  Place in a greased bowl; turn once to grease top.  Cover and let rise in a warm place for 15 - 20 minutes (I let mine rise for 30 minutes on top of stove while oven is heating). Punch dough down.  Pat dough onto the bottom of a 14-inch pizza stone sprinkled lightly with Semolina flour. (I used cornmeal). Form an edge while pressing the dough.  Add the toppings of your choice and bake 30-35 minutes. When crust is golden brown, the pizza is done.

(Another change I made was to bake it for about 22 - 25 minutes at 375 - I was in a rush and it turned out fine.)

HAPPY PIZZA EATING!!!!!!!

This post has been linked to Miz Helen's Full Plate Thursday
Linked to Foodie Friday Made it on Monday Country Pot Luck #2
Ingredient Spotlight