“Eat breakfast like a king, lunch like a prince and dinner like a pauper”.

 

I don’t know about you, but, I LOVE breakfast!!! My favorite meal of the day. I feel it is important to start your day off right with a good breakfast to keep you satisfied and keep you going throughout your day. Today, I’d like to share with you a delicious morning meal. With this particular recipe you may substitute other flours such as oats, whole wheat, amaranth, or almond flour for 1/2 or up to 1 cup of all purpose flour recipe. It light and fluffy, plus filling. For garnish, you may choose what you like. You may add fresh berries, a compote, pumpkin puree, or chocolate chips or even crumbled crisp bacon to this batter for a kick of flavor. Just experiment and have fun in the kitchen!! Hope you enjoy.

 

Most people often mistakenly believe that because of it’s name, buttermilk, it is high in fat content. It actually contains less fat than even regular whole milk. Buttermilk is a great source of calcium, B-vitamins, potassium, it also contains probiotics which helps the digestive system and strengthens the immune system.

There are so many health benefits with buttermilk! For instance, it reduces body heat for those associated with pre-menopausal and post-menopausal symptoms with relief of hot flashes. Amazing buttermilk is rich in lactic acid in which aids in digestion and helps reduce frequent heart burn and overproduction of stomach acids. It helps the body fight off harmful pathogens found in everyday foods. And, when consuming buttermilk, people are learning the weight loss advantage compared to regular whole milk. And last but not least, it promotes clearer and healthier skin. It moisturizes the skin, adding a natural glow and elasticity. It’s important to know that buttermilk is a sensible alternative to regular whole milk. If you are looking for a great source of calcium, buttermilk is the answer!

 

Serving: 17

 

INGREDIENTS:

3 tbsp olive oil

1 cup oat bran

1 cup all purpose flour

3 tbsp brown sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 cups buttermilk

2 large eggs

GARNISH:

2 cups raspberries

1/4 cup honey

1/2 cup water

1 tbsp vanilla

 

INSTRUCTIONS:

Heat the oven to 200 degrees.

In a large bowl, whisk the flour, sugars, baking soda, baking powder and salt. In a separate bowl, combine all the wet ingredients. Pour the wet mixture into the dry ingredients. Whisk gently until almost incorporated, stop before the batter is evenly moistened. Let the batter rest while you heat the griddle.

Heat the griddle or a large skillet over medium heat (375 degrees) until the drops of water briefly dance on the surface before evaporating. Lightly oil the surface. Working in batches, pour 1/4 cup of the batter onto the griddle, spacing them about 1 inch apart. Let cook until bubbles rise to the surface and edges look dry, about 1-2 minutes. Check the underside to see if nicely browned, then flip. Cook on the second side, until bronzed, for another minute. Transfer to a baking sheet and place in the oven to keep warm until the rest of the batter is complete.

For the sauce, combine ingredients in a medium saucepan over medium high heat. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until liquid reduces and sauce is formed. Remove from heat and serve immediately over the delicious pancakes.

Serve hot with your favorite toppings. Enjoy!!

NUTRITIONAL  VALUE: Calories 195; Total Fat 3.7g; Cholesterol 23mg; Sodium 100; Dietary fiber 1.2g; Sugars 2.6 g; Proteins 5.9g; vitamin A 1%, Calcium 18%, Iron 13% (high in phosphorus, selenium, thiamin and low in saturated fat).

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