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Love your body with this healthier pancake recipe

Happy Valentine’s Day! Do you have any fun plans today either with friends or your valentine? Bo and I are savoring the long weekend and relaxing this morning at home with The Tudors. We bought Season 1 on Friday night at Best Buy and are enjoying it thus far. We’re both huge history buffs so it’s right up our ally. Keeping up with Henry’s wives is definitely difficult! Later today we’re heading into the city to shop for our Valentine’s Day meal which we’re going to cook together at home. Cooking together is one of our favorite things and since we don’t have work tomorrow we can enjoy a few glasses of wine and hopefully enjoy some more difficult than usual recipes from our favorite cookbook, The Inn at Little Washington. We may even catch a yoga class this afternoon to work out the knots from yesterday’s hilly long run!
After the wonderful night out with friends last night, Bo and I enjoyed a lazy nine hours of sleep! After plenty of sleep we decided that we should test another healthier pancake recipe this morning. Bo requested a recipe that would taste like traditional pancakes but be much healthier. I love using the ingredients we already have on hand versus using a box mix. I don’t think we’ll be buying box mixes anymore! Today’s pancakes turned out absolutely perfect. We enjoyed them with canadian bacon and warm cinnamon maple syrup! Yum!
Ingredients:

2 Egg whites
1 cup skim milk
1 tsp safflower oil/vegetable oil
1 tsp agave nectar
1 c whole wheat flour
1 tsp baking powder

Stir together dry ingredients. Add eggs, agave, milk, and oil. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. I like to serve with warmed maple syrup mixed with some cinnamon.
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Cookie Friday recipe!

In honor of Carrotsncake’s cookie Friday, I was more than willing to bake a small batch of chocolate chip cookies last night when we came home from dinner at Bar Boulud. Bo was craving cookies and in exchange was willing to fold our laundry while we watched Runaway Jury. What wife wouldn’t gladly accept this exchange?! I altered the famous and trustworthy Ghiradelli chocolate chip cookie recipe a bit based on our cupboard’s contents. In addition, I cut the recipe in half since we didn’t want too many leftovers. These turned out absolutely fabulous! Sometimes my chocolate chip cookies are hit or miss due to being too thin but Bo said that these were “some of the best chocolate chip cookies i’ve ever tasted hands down.” If you’re looking for a Valentine’s Day sweet for your loved one this will definitely please! The whole wheat flour makes it a bit healthier as well!

Whole Wheat Ghiradelli Chocolate Chip Cookies
Yield: 2 dozen cookies
6 oz Semi-Sweet Chocolate Chips
1/2 cup(s) butter or margarine, softened
3/8 cup(s) sugar
3/8 cup(s) brown sugar, packed
1 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1 1/8 cup(s) whole wheat flour

1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) walnuts or pecans, chopped (optional)

DirectionsHeat oven to 375ºF.
Stir whole wheat flour with baking soda and salt; set aside. In large mixing bowl, beat softened butter with sugar and brown sugar at medium speed until creamy. Add egg whites, vanilla, and almond extract one at a time. Mix on low speed until well blended. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.

Enjoy thouroughly with a friend or loved one!

*The picture is complement of JBD Cookies as I forgot to take a picture last night!

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Thank you Eggland’s Best and Katheats for a yummy breakfast recipe!

Bo and I decided that we were going to reconnect this weekend by spending most of the weekend together, just the two of us. The last few weekends we’ve been busy with our friends or work and therefore haven’t had a date night or lazy Saturday together in ages. This morning I woke up craving pumpkin pancakes. I quickly started searching through my favorite blogs and recipe sites in hopes of finding a recipe that wouldn’t require me to go down to the grocery store. I found a pumpkin oatmeal pancake recipe on Kathy’s site and quickly set to work. I was also quite happy to finally use the last of my free Eggland’s Best eggs that I bought a while back thanks to the great Foodbuzz and Eggland’s best partnership and free coupon! The recipe was very easy and tasty! I was able to put three leftover pancakes in a ziplock bag so that I can enjoy them one day at work this week. Bo didn’t care for it as much as I did because it wasn’t light and fluffy however he agreed that for a healthy, filling pancake it does the job. I’ll warn you, they aren’t the prettiest in the world but the are scrumptious! . I enjoyed mine with some sprinkled unsweetened coconut which was leftover from last weekend’s macaroons and some sugarfree syrup. Here is the recipe I used, altered a small amount from Kathy’s.

                                                       Batter:
                                                       1 cup oats

2/3 cup egg whites
2/3 cup pumpkin
3 tsp vanilla
3 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
a dash of salt

Mix all ingredients together. Pour onto a hot skillet in 1/8 c portions in order to make flipping easier. Flip once they easily slide in the pan. Add your favorite toppings and enjoy!

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