Mini Peaches & Cream Pancakes… without SYRUP!

Mini is the new Jumbo.

If JUMBO was so cool back in the 1970s and 1980s, why can’t we make MINI cool in the 2010s? Considering the obesity epidemic, I think it would be a smart direction to lean. Let the new trend setting begin…

Today, I present to you…. MINI Pancakes!

They’re so cute and small. You’ll love them. Plus, it supports the idea of a balanced breakfast BECAUSE, believe it or not, pancakes should not take over your entire plate.

This small little pancake will be your friend. You know why?

  1. One batch makes a significant amount of pancakes.
  2. Smaller portion sizes mean more leftovers or more friends you can invite over for breakfast.
  3. They’re cute and they’ll make you cute by association.
  4. Let’s face it, those jumbo sized portions weren’t really matching our lifestyle. We’re not as active as we used to be, lets eat appropriately.

ALSO, I love the fact that this is yet ANOTHER way to enjoy your pancakes without syrup. You don’t need syrup. We’re not hummingbirds that flap our wings 300 beats per minute. Therefore, we shouldn’t eat like hummingbirds. Savvy?

Mini Peaches & Cream Pancakes… without SYRUP!

Pancake Ingredients:

  • 1 C whole wheat flour
  • 1/4 tsp salt
  • 1 Tbsp brown sugar
  • 1 Tbsp baking powder
  • 1 large egg
  • 1 C milk
  • 2 Tbsp Greek yogurt, plain
  • 1 Tbsp goat cheese with honey and almonds, at room temperature. (You can find this in the specialty cheeses section)
  • 1 Tbsp melted butter

Toppings:

  • Peach Preserves (1/4 tsp per pancake)
  • Cream Cheese (1/4 tsp per pancake)
  • Powdered Sugar (1/4 tsp per pancake)
  • Whole almonds (2-3 per pancake)

Directions:

  1. In a medium bowl, combine flour, salt, brown sugar, and baking powder.
  2. In a large bowl, whisk together egg, milk, melted butter, greek yogurt and softened goat cheese. It’s okay if you have a few lumps from the goat cheese – these will be really tasty bites later on.
  3. Add dry ingredients and mix until just incorporated.
  4. Preheat griddle or skillet over medium high heat. Lightly spray with cooking oil.
  5. Pour batter in TWO INCH circles. Cook until bubbles form, then flip pancake to other side.
  6. Serve with cream cheese, peach preserves, almonds and powdered sugar.

A Note to the Diabetics: Since these are mini-pancakes the carbs will be less than usual per pancake. One mini pancake is about 7-8g carbohydrate with toppings. Therefore, you could have about 4 pancakes with toppings for 30 grams of carbohydrate. How about that? Not too shabby. 

I paired my pancakes with a couple of fried eggs and a glass of milk. It was delicious. 

The best part about it – you won’t even miss the syrup. Ha!

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