Guilt-free Dutch Pancake

My husband and I used to go out for breakfast all the time.  Now we try to eat at home so we can reduce our spending (and our waistlines). When I saw a recipe for a healthier version of a dutch pancake, I knew I had to try it. I’ve only made pancakes on the griddle, and this dutch baby is less labor intensive. It does take a little longer since it has to bake in the oven, but once you pour the batter in you only have to wait for it to puff up and be delicious.

Blueberry Dutch Baby Pancake (Serves 4- 1/4 of pancake with 2 T yogurt)

Nutritional Info for 1 serving: 200 calories, 6g fat, 27g carb, 8g sugar, 1g fiber, 10g protein

Materials:

  • 2 teaspoons butter
  • 1 cup fat-free milk
  • 3/4 cup flour
  • 1/2 cup egg substitute (I used 2 eggs)
  • 1 tablespoon canola oil
  • 1/8 teaspoon ground cinnamon
  • pinch salt
  • 3/4 cup fresh or frozen blueberries (I used frozen, but added more than 3/4C)
  • 2 teaspoons confectioners’ sugar
  • 1/2 cup plain fat-free Greek yogurt

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Grandma Flo’s Zucchini Bread

My Grandma Flo ALWAYS baked when I was growing up. She is now 84 and still tries to bake when she can. With severe arthritis in her shoulders, baking can be difficult. Periodically, I will put her recipes on here to pay homage to her. Her zucchini bread is extremely easy, but full of flavor and super moist. Her secret is adding crushed pineapple. My addition to the dish…chocolate chips! The nice thing about quick breads is that you can add/omit what you like/don’t like. I happen to love chocolate, so in go the chocolate chips! Also, a huge thank you to Grandma Murphy for the GIANT zucchinis she gave me that inspired me to bake this. Continue reading