Hey guys, sorry for the small hiatus there. Just as a warning, I’m sure that won’t be the last time that happens; school started not too long ago and life has been hectic. Posts will probably be made with the same kind of timing throughout the semester.
Some MPH program text books.
As there is ever-more reading to be done, this will be brief. I apologize for this having turned into more of a ‘food blog’ of late, but food is easy to photograph — and that’s about all there’s time for these days! I promise we will return to other health discussions as soon as scheduling allows.
Pancakes. Need more be said?
The other day, I finally decided to give Bob’s Red Mill Organic High Fiber Pancake & Waffle Whole Grain Mix a whirl. I had always seen it in stores and wanted to try it, and finally bought it when it happened to be on sale. Though a few minor alterations were made to the suggested recipe, the results were fantastic.
Very impressive nutritionals, as seen below.
The pancake recipe on the pack calls for 1 cup of the mix (though a “serving” is 1/3 cup, at 130 calories, dry) + 1 egg + 1 tbsp. oil + 3/4 cup of water. I substituted the egg for an identical serving of Nulaid ReddiEgg Real Egg Product.
While I am not totally thrilled by the ingredients, the list is fairly straightforward and it is certainly far less expensive (at ~$3.50) than, for example, Organic Valley’s Pasteurized Egg Whites — which is great, but runs around $11 per similar small carton. It’s also good if you’d like to cut the cholesterol, but have someone in your family fussy about egg whites — the color is yellow.
As an experiment, I also added about 2 tablespoons of Nutiva Organic Chocolate HempShake to the last of the batter (1 pancake) before drooping it into the pan. This was the best idea of all. The “chocolate” pancake was a definite hit and wound up being “traded” for!
One small (supposedly single-serve) packet — also comes in a large canister.
The added cocoa taste (+ vitamins, minerals, protein, & fiber) from the Hemp Shake product really made more of a difference than one would have thought… the color difference can be seen below. Flavor was subtle and delicious.
Chocolate-y, hemp goodness. Hungry?
I also added 1/8 tsp. of baking powder out of fear that the pancakes wouldn’t “rise” to proper fluffiness due to the egg substitution. I later realized that baking powder is already in the baking mix, so I’m not sure what, if any, effect this may have had. The bakers out there can advise on that one! Plus bananas, strawberries (seen above), and Trader Joe’s Organic Maple Agave Syrup Blend (which is 170 calories per 1/4 cup versus 210 per 1/4 cup in pure maple syrup, and, at ~$3.00, is also much less expensive than maple syrup) =
Sadly, no ‘chocolate’ pancake on this plate… (bananas hiding on the flip-side).
These sat rather (satisfyingly) heavy in the stomach; not light and airy, as to go right through you. So, great satiety factor there — no suprise: look at the ingredient list! Next: need to purchase a waffle iron and try ’em that way?
Any other great baking mix products out there? There are so many unique ones on the market today, especially a growing number for the gluten-free crowd. Baking with pumpkin and cottage cheese is also popular nowadays. What are your quick go-to mixes and baking aids? Tip: a small, non-stick rubber spatula was key for these.