Whole Wheat Breakfast Biscuit

My husband is a breakfast man. Personally, I'd rather not eat until ten or eleven, so finding enough recipes so I didn't get sick from having pancakes every morning has been a must in our family. This is a simple breakfast recipe that we like that seriously takes about ten minutes to prepare. The original recipe, "Bannock" (apparently it's Scottish), is from Marie Ricks, but my alterations increase the fiber per serving by 69%.

Whole Wheat Breakfast Biscuit

Mix together:
1 c whole wheat flour
1/2 c white flour
1 1/2 T sugar
1 tsp baking powder
1/4 tsp salt

Add:
3/4 c water

Mix together and form into a sticky dough, spread onto a hot nonstick griddle until as flat as you can get it (about 1/2"). Fry like a pancake (a really thick one) until lightly brown. Flip and cook on the other side. Serve warm with butter or jam.

HealthiFood Whole Wheat Pancakes (or Waffles)

My husband is a breakfast man. He could eat waffles every day of his life if I didn't mind. Thanks to the principles in Deceptively Delicious, his pancakes or waffles have a richer flavor and are fortified with added fiber and vitamins from whole grains and vegetables. And compared to the basic recipe my husband grew up on, HealthiFood Whole Wheat Pancakes have 1.6 less grams of fat, 1.8 more grams of fiber, and 1 more gram of protein per serving.

HealthiFood Whole Wheat Pancakes (or Waffles)

Sift together:
1 1/4 c whole wheat flour
1 T baking powder
1 T sugar
1/2 tsp salt 
1/4 tsp baking soda
1 T ground flax seed meal

Mix together in a separate bowl:
1 1/4 c nonfat milk soured with 1 T lemon juice
1 T canola oil (use 2 T for waffles)
1 egg
1/2 c sweet potato puree
1/2 tsp vanilla (optional)

Mix wet and dry ingredient until just combined. Drop 1/4 c of batter onto greased 350 degree griddle or frying pan or cook according to waffle iron directions. Makes about 10-12 pancakes or about 8 waffles.

Perfect Pumpkin Bread

Image from Microsoft Clip Art.

I'm in love with pumpkin! And it's so good for you: low calorie, high fiber, high in vitamins. I have been searching for an awesome pumpkin bread recipe, and I think I might have finally found it! Really moist, warm and spicy, with A LOT of pumpkin, and even better tasting the next day. Feel free to substitute out more white flour and oil, as you wish. Original recipe from Food for My Family. Makes two 8" loaves (each cut into 12 slices, or 24 servings per recipe). My alterations save you 23 calories, 4 g fat, 43 mg sodium, and 3.5 g sugar and add 1.4 g fiber and .6 g protein per serving/slice.


Perfect Pumpkin Bread

Sift together dry ingredients:
6 T ground flax seed meal
1 c brown sugar
2 c whole wheat flour
1 c white flour
3 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp fresh grated nutmeg
1/8 tsp cardamom (or replace with a 1:1 blend of cinnamon and nutmeg)

Whisk wet ingredients in a separate bowl:
2 T canola oil
1/4 c unsweetened applesauce
1 tsp vanilla
4 eggs
2 1/2 c canned pumpkin
1/2 c nonfat buttermilk (or 1/2 nonfat milk soured with 1/2 T lemon juice)

Combine wet and dry ingredients until smooth. Pour into two greased 8" loaf pans. Back at 350° F for 70-75 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10-15 minutes before inserting onto cooling rack. Serve warm or cool completely and wrap tightly in the fridge to serve the next day.

Lemon Cornmeal Breakfast Cake

My husband just called this "the best breakfast ever!" This cake is super moist (even with taking out most of the fat) and the cornmeal adds a fun whole-grain texture. The original recipe is from Joy the Baker, but my alterations save you 86 calories, 5 g of fat and 11 g of sugar, and add 1.5 g of fiber and .5 g of protein per serving.



Lemon Cornmeal Breakfast Cake
makes one 9-inch cake (cut into 12 slices)


Whisk together:
1 c whole wheat flour
1/2 c white flour
1/3 cup yellow cornmeal
1/3 cup granulated sugar
1/4 cup brown sugar
1/4 c ground flax seed meal
1 T baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt



Combine in a separate bowl:
1 c nonfat buttermilk (or 1 cup nonfat milk soured with 1 T lemon juice)
2 large eggs
1/4 c yellow or butternut squash puree
2 T canola oil
2 T unsweetened applesauce
1 tablespoons lemon zest (or 1 T lemon juice)


Add wet to dry until just combined. Pour into a greased and floured 9" cake pan (I usually use a glass pie pan, which works as well). Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes, then puncture top of cake sporadically with a fork. Pour lemon glaze over top of cake, spread evenly, and cool for 30 more minutes before slicing and enjoying.

Image from Microsoft clip art.

Lemon Glaze
Whisk together:
3/4 c powdered sugar
2 T lemon juice