Pancakes and French Toast for September Morn Breakfast
The most important meal of the day inspires two questions: 1. What’s for breakfast? 2. Again?
But fear not. Off in the distance we can see the approach of September — the official Better Breakfast Month. Let’s pre-celebrate. Here are two recipes — supplied by Carrington Farms and Viki’s Foods — that use better ingredients and reward us with better taste. And guess what? It's okay to also prepare these in other months while everyone else is having ordinary breakfast.
Maple Cranberry Granola Pancakes
Ingredients:
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
1 cup buttermilk
1 egg
3 tablespoons melted butter
¼ cup Viki's Cranberry Maple Granola
Maple syrup for topping
Directions:
In a large mixing bowl, blend flour, sugar, baking powder, baking soda
and salt.
Using a whisk or hand held mixer, whisk in buttermilk and egg until well
combined and smooth.
Stir in the melted butter.
Heat a non-stick pan or griddle over medium heat.
Using a ¼ cup measure, pour pancake mix to cook.
When pancake is golden brown, flip and cook other side.
Keep warm in a 275° oven.
To serve, stack a few pancakes and top with maple syrup and Viki's
Cranberry Maple Granola.
For more information about , click here.
For more information about Viki’s Granola, click
here.
Gluten-Free Vanilla Flax French Toast
Ingredients:
2 pieces Gluten-Free Multigrain Bread
1 egg
¼ cup skim milk
1 – 2 Tbsp Carrington Farms Organic Milled Flax Seeds
½ tsp vanilla
Directions:
Whisk egg, milk, flax and vanilla together.
Heat sprayed pan over medium heat.
Place bread in egg mixture and coat both sides.
Place bread in hot pan and cook for about 3 minutes per side or until
golden brown.
Serve with yogurt, fresh berries or syrup!
For more information about Carrington Farms, click here.