Dr. Oz’s Cinnamon Toast Pancakes

27 Feb

With this Tuesday the 28th being National Pancake Day, I thought it would be fitting to share with you a pancake recipe that has become a recent favorite of mine. This recipe also serves as a great reminder that those “splurge” foods that we often think about; cookies, alcoholic beverages, sweet breakfasts, and not-so-healthy dips can be revamped into something our bodies will thank us for. To avoid feeling deprived of the real thing, I think the taste and texture of a revamped recipe must closely mimic that not-so-good-for-us option.

Time in the Collins house on Saturday and Sunday mornings are set aside for breakfast together. We rarely do something so quick that we aren’t able to sit down to enjoy a cup of coffee or tea, a real breakfast, and each other’s company. When it comes to that real breakfast, it’s always made from scratch, delicious, and we try to make it something that won’t sit in our stomach like a brick all day. I usually try to get a workout in on Saturday and who wants to feel like pudgy pile on a precious day off from work? A delicious breakfast that is also healthy is a total must.

Dr. Oz’s Cinnamon Toast Pancakes are exactly that. Click here to view the recipe. It’s loaded with things you body needs. The almond meal (which you could grind yourself in a food processor from raw almonds, if you didn’t want to buy a bag of it) provides the perfect dose of heart health protection. Studies show that making almonds a regular part of your diet can reduce your total cholesterol, and more importantly – reduce LDL, the “bad” cholesterol found in your blood. Almonds are loaded with monounsaturated fat and offer a solid dose of protein – about 6 grams in every ounce. Flaxseed meal provides a great boost of fiber, along with omega-3 fatty acids that can reduce inflammation in the body. I love that this recipe doesn’t suggest that you only use egg whites. There is great stuff in the yokes!! I talked about this in my recent post, The Crack Up on Eggs.

For the sugar substitute in this recipe, I used agave nectar. It added the perfect sweetness. Once I had my batter mixed together, I noticed it was a bit runnier than I preferred, so I added a tablespoon or two of whole wheat flour in order to thicken it up a bit. Yours my come out just fine, so use your own judgment. I did not use the butter called for in the cinnamon sprinkle. Instead, I just combined raw sugar and cinnamon and sprinkled it on the pancakes just before I flipped them for the first time. These pancakes need barely a drizzle of real maple syrup. The sweet crunch of the raw sugar sprinkle was enough to satisfy my “cinnamon toast” craving expectation. You might think that between the almond meal and the flaxseed meal being the main ingredients that they would produce a heavy pancake, but that isn’t the case at all. I would never guess the recipe doesn’t call for any flour!

I double this recipe when I make it so that we can have some leftovers in the freezer for busy weekday mornings. I hope you enjoy the recipe as much as Nic and I do!

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