Breakfast Recipes

Buckwheat Pancakes:
Servings: 4 (2 pancakes each)

1 cup whole-wheat flour
1/2 cup buckwheat flour
1 1/2 tsp. baking powder
2 egg whites
1/4 cup apple juice concentrate
1 1/4 to 1 1/2 cups skim milk

Stir flours and baking powder together, mixing well. Combine egg whites, apple juice concentrate and skim milk and add to the dry ingredients. Mix well to incorporate, but do not over mix. Add more milk if necessary to reach desired consistency. Cook pancakes in a non-stick skillet or griddle; medium heat is suggested.

Blueberry Banana Muffins:
Servings: 30 (1 muffin each)

2 cups whole-wheat flour
1 cup white flour
1 cup sugar
4 tsp. baking powder
1/4 tsp. salt
1 1/2 cups oats
2/3 cup canola oil
1 cup egg substitute
2 cups mashed bananas (approximately 4 whole)
2 cups frozen blueberries

Combine flour, sugar, baking powder, and salt. Stir in oats. Add oil, eggs, bananas, and blueberries, stirring just until mixed. Line muffin tins with paper wrappers. Pour batter into tins, filling each one 2/3 full. Bake at 350° F. for approximately 25 minutes or until toothpick inserted in muffin comes out clean.

Banana Soy Shake:
Servings: 1

1 cup vanilla soymilk
1 frozen banana, sliced
1/2 tsp. vanilla extract

Play all ingredients in a blender and mix until smooth.

Banana Nut Bread
Servings: 10

1/2 cup dried plum (prune) puree
1/2 cup fat-free egg substitute
2 bananas, mashed
1 cup nonfat yogurt
1/2 cup sugar
1 Tbsp. vanilla extract
2 1/2 cups all-purpose flour
1 cup oatmeal
1/2 Tbsp. baking powder
1/2 Tbsp. baking soda
1/4 cup pecan pieces

Preheat the oven to 350° F. Lightly spray a nonstick loaf pan with vegetable cooking spray. Mix the prune puree, egg substitute, bananas, yogurt, sugar, and vanilla together in a large mixing bowl. Add the rest of the dry ingredients and nuts; mix well. Pour into the loaf pan. Bake for 30 to 45 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool for 15 minutes. Invert onto a wire rack and allow to cool completely.

Cinnamon Apple Coffee Cake
Servings: 10

1 cup prune puree
1/2 cup sugar
4 egg whites or 1/2 cup egg substitute
1 cup nonfat yogurt
1 Tbsp. vanilla extract
1 sliced, peeled apple
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup oatmeal
1 tsp. ground cinnamon
2 Tbsp. chopped pecans

Preheat the oven to 350° F. Lightly spray a nonstick 9" cake pan with vegetable cooking spray. Combine the prune puree, sugar, egg whites, nonfat yogurt, vanilla, and apples. Add the oatmeal and the dry ingredients to the liquid ones. Mix just until well combined; do not over mix. Pour into the cake pan. Sprinkle the top with the chopped pecans. Bake for 45 to 50 minutes. Invert onto a wire rack and allow to cool before cutting into 10 pieces.

*Recipes from www.saintlukes.org and www.wfubmc.edu/HeartCenter