HEART HEALTHY RECIPE (BREAKFAST): OAT PANCAKES WITH PEACH SYRUP

·         1 cup whole wheat flour

·         ¼ cup flour

·         ¼ cup soy flour

·         ½ cup oatmeal

·         ¼ cup wheat germ

·         2 tsp. baking powder

·         ¼ tsp. baking soda

·         2 cups soy milk

·         1 tsp. vanilla

Pancakes

1.      Combine the dry ingredients in a large mixing bowl

2.      Add milk and vanilla and stir until smooth

3.      Lightly spray a large non-stick skillet with cooking spray

4.      Heat over medium heat

5.      Spoon ¼ cup pancake batter in the pan for each pancake

6.      Cook until bubble form then flip over gently with spatula

7.      Cook until golden brown and firm in the center, about 3-4 minutes

Fruit Syrup

 1 cup canned peaches, no sugar added

1.      Drain and reserve liquid

2.      Puree the peaches

3.      Add the juice as needed to make a thick, syrup consistency

Servings:  4

Serving size:  3 pancakes and ¼ cup syrup

Nutritional Information

Calories:  145

Fat:  4 g

Saturated Fat: 0 g                           

Cholesterol:  0 mg                           

Sodium:  65 mg

Carbohydrate:  24 g                        

Fiber:  4 g

Protein:  6 g

Serving Suggestion:

Add 10 grams of protein such as 2 Morning Star Farms sausage links.

"The Perfect Day"
By: Nanette Cameron, RD