Here’s proof that not all pancake recipes lead to a carb coma. Whole grains, chia seeds, and plenty of fruit make these flapjacks filling and healthy all at once. Finding easy healthy breakfast ideas for a crowd can be tricky, but this recipe makes 12 servings (enough for everyone).
Ingredients
Directions
In a medium bowl combine strawberries, orange peel, and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally.
In a large bowl stir together flours, seeds, sugar, baking powder, and salt. In another bowl use a fork to combine milk, egg, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Keep pancakes warm in a 200°F oven while making the rest.
To serve, in a small bowl combine cream cheese and 1 to 2 tablespoons orange juice; spread evenly over pancakes. Top with strawberries.
*Test Kitchen Tip:
We do not recommend using a sugar substitute for this recipe.
**Test Kitchen Tip:
If you cannot find the Greek cream cheese, make your own. In a small bowl stir together 1/2 cup softened light tub-style cream cheese with 1/4 cup plain fat-free Greek yogurt until smooth.
If you’re on the lookout for simple healthy breakfast ideas, you’ll definitely appreciate this veggie-packed recipe. Made with refried black beans and sweet potatoes, this quick and easy healthy breakfast is a delicious plant-based take on the classic Mexican recipe.
A fried egg perched atop a toasted tortilla is the premise of this classic Mexican farm breakfast (thus translated as ranch-style eggs). Here refried black beans, caramelized sweet potatoes, and salsa fresca are the savory accompaniments in this vegetarian huevos rancheros recipe.
Ingredients
Directions
Preheat oven to 400°F. Brush both sides of tortillas with 1 to 2 Tbsp. of the oil. Arrange in a single layer on a large baking sheet. Bake 10 minutes or until toasted, turning once. Remove and cool.
Meanwhile, in a medium bowl combine beans, 2 Tbsp. of the lime juice, 1/4 tsp. of the salt, 1/2 tsp. of the cumin, and 1/4 tsp. of the black pepper. Mash with a fork. Spread bean mixture over tortillas.
For pico de gallo, in a small bowl stir together tomatoes, poblano pepper, 2 Tbsp. of the cilantro, the garlic, and remaining 1 Tbsp. lime juice.
In a 12-inch skillet heat remaining 3 Tbsp. oil over medium. Add onion, chili powder, and remaining 3/4 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. black pepper. Cook and stir 3 minutes. Add sweet potatoes. Cook 12 minutes more or until potatoes are light brown and tender, stirring occasionally.
For each serving, spoon 2/3 cup of the sweet potato mixture over two of the tortillas. Top with an egg, about 1/4 cup of the pico de gallo, and 1 1/2 tsp. of the remaining cilantro.
*Tip
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.