Now that I know what I know about carbs at night, we splurge on our carbs on Saturday and Sunday morning and save dessert for special occasions. We all get our sweet teeth taken care of, but in a healthy way, and without that evening carb issue.
Hawaiian Pancakes with Maple Pineapple topping
1 cup quick oats
1 1/4 cups 2% milk
1/2 cup juice, drained from a 20 oz can crushed pineapple
1 medium banana, smashed
2 tbsp melted butter
1 1/4 cups whole wheat flour
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp cornstarch
2 Tbsp maple syrup
1/2 cup reserved pineapple juice
drained pineapple from above
Mix oats, milk, juice, banana, butter, and eggs in a mixer until combined. Mix flour, baking powder and salt and mix into batter. Transfer batter to a 4 cup measuring cup and add water to make 4 cups total. Use a 1/3 cup measuring cup to make 12 large pancakes.
Mix cornstarch, syrup, and pineapple juice. Bring to a boil, stirring. Add crushed pineapple. Makes 1 1/2 cups.
One serving = 2 pancakes with 1/4 cup pineapple sauce.
Number of Servings: 6
Calories: 219.5
Total Fat: 7.5 g
Cholesterol: 85.1 mg
Sodium: 390.3 mg
Total Carbs: 32.3 g
Dietary Fiber: 2.6 g
Protein: 6.1 g
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