Breakfast Delight!

Hello Friends!

I survived day one of the Whole Life Challenge, and day two is shaping up nicely as well. Yesterday, I completed a workout, stretching session, stayed hydrated, wrote in my journal and managed to eat very well.

Day One Whole Life Challenge

Here is my before picture. In two months, we will see what changes occur both outside and inside.

For those interested in a tasty, but healthy breakfast, I have a recipe for you. I made Yellow Squash pancakes courtesty of the blog, Baker by Nature. Before you turn up your nose, I am here to say they turned out quite well. I too was skeptical as I mixed all the ingredients together. I had to substitute a few things because of all my restrictions, you’ll find those in italics.

Healthy Greek Yogurt Zucchini Pancakes

Ingredients

  • 3/4 cup + 2 tablespoons whole wheat flour (Oat Flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1 cup full-fat Greek yogurt (unsweetened plain)
  • 2 tablespoons dark brown sugar (Stevia-here’s the conversion chart)
  • 1 tablespoon honey (optional, but if you don’t add it sub in an extra tablespoon of brown sugar) (I had to omit honey, so I added a bit more stevia)
  • 1 cup coarsely shredded zucchini (yellow squash because I had it on hand)
  • Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)

Instructions

  1. In a large bowl whisk together the flour, baking powder, salt, and cinnamon.
  2. In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, brown sugar, and honey.
  3. Add flour mixture to the wet mixture, and stir just to combined; do not over mix! The batter will be thick, so don’t worry if there are a lot of clumps left.
  4. Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form.
  5. With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated. Stir in zucchini, mix until just incorporated. Always be sure to watch your mixing, as over-mixed batter = rubbery, tough results.
  6. Melt 1 tablespoon of butter in a large skillet over medium heat.
  7. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don’t blend together.
  8. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
  9. Top pancakes with honey, syrup, berries, or anything else your little heart desires! Serve at once.

 

Squash pancakes

Yellow squash pancake with a drizzle of butter and a few blackberries on top. Yummy!

 

 Today’s Haiku:

a breakfast delight
moist squash pancakes and berries
to please my palate

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4 thoughts on “Breakfast Delight!

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