Pancake Sunday Is Back!

Multigrain Pancakes & Mixed Berry Syrup

I really love pancake Sunday.  What is better than having something a little special for breakfast on a late Sunday morning?  I decided to make the Multigrain Pancakes & Mixed Berry Syrup from the Master Your Metabolism Cookbook .  These are awesome and full of fiber.  They will definitely satisfy a sweet tooth and keep you full until lunch.

Jillian Michaels’ Multigrain Pancakes & Mixed Berry Syrup

Ingredients

• 2 cups Fresh Frozen Blueberries
• 1/2 cup Real Maple Syrup
• 1 cup almond milk
• 1 cup Nonfat Yogurt
• 1/2 cup Old Fashioned Rolled Oats
• 1 1/3 cups 100% White Whole Wheat Flour
• 1/4 cup Buckwheat Flour
• 1/2 tsp Baking Powder Aluminum Free
• 1/2 tsp Baking Soda
• 1 tsp Cinnamon, Ground
• 1/4 tsp Salt
• 2 egg
• 2 tbsp Agave or Honey
• 1 tbsp Virgin Coconut Oil
• 1 tsp Pure Vanilla Extract

Directions –
Combine all the dry ingredients in a bowl and mix.  In another bowl combine yogurt, almond milk, eggs, agave, oil & vanilla.  Add the dry ingredients to wet ingredients and mix really well.  Heat a little coconut oil in frying pan and drop 1/4 cup of pancake mixture.  Cook a few minutes per side.  You know when they are done!

In a separate pan, combine 2 cups berries & 1/2 maple syrup. Simmer until it thickens a little and fruit breaks down.

Divide pancakes onto 6 plates and drizzle with fruit syrup!

*Tip- If you don’t have 6 people, freeze the rest of the pancakes.  You have a fast, tasty breakfast whenever you want it.

Each serving has just 340 calories.

I remember that saddest pancake Saturday I ever had was when I decided to make low carb flap jax.  Boo!!!!  Low carb is boo!  It was like eating rubbery eggs drizzled with syrup.  They gave me sad face!

Hope you enjoy these healthy carb Sunday Cakes!