Wednesday, September 14, 2011

Coach Marc Introduces New Healthy Pancake Recipe




Remember momma's pancakes?  Well now you can stay on plan and enjoy yummy moist pancakes thanks to celebrity fitness expert Coach Marc.
 Oatmeal Pancakes
 
Coach Marc's Adapted & tweaked recipe from smittenkitchen.com
Makes about 18 pancakes
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoon baking powder
1 tablespoons unsalted butter, melted and cooled slightly

1 1/4 cups fat free milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs


Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This is my tip; I find pancakes impossible to cook well over higher heats). Rub the pan with Pam. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.

Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.

Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to over mix.

* Make oatmeal, if you don’t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you can eat while you’re cooking.
So, get cooking, get moving get M-Fitt! See you in the Academy real soon and let's get from strength to strength.

Coach Marc is accepting new students now! Visit M-FITT
For more fitness tips, insights &  deals visit: BBINTMagazine.com | BE BOLD, Be Strong, Be You

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