I learned how to make healthy waffles and pancake in my school's Home Economics class. I have the best Home Economic teacher, Mrs. Strawitch. The waffles and pancakes were so delicious that I asked Mrs. Strawitch if she would make a video with me to show how easy it is for kids and adults to make healthy foods.
My friend Chris agreed to be the cameraman for this video. My mom took over the filming when Chris wanted to taste the pancakes and waffles.
Check out our video on Youtube or watch it below.
Thank you Mrs. Strawitch for helping me make this video!
Here is the Multi grain Pancakes or Waffles recipe:
1/2 cup-all purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking-oats
2 tablespoons yellow cornmeal (any color of cornmeal will do)
11/2 teaspoons baking powder
1 cup 2% milk (can substitute almond, soy, skim or 1% milk or use a combo of any them)
1/4 cup plain fat-free yogurt (can use plain or fruit flavored)
1 tablespoon vegetable oil (we used canola oil)
1 large egg
Optional:
2 tablespoons Wheat Germ
Combine the first six ingredients in a large bowl; stir well. Combine remaining ingredients in a medium bowl; stir well. Add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter for each pancake onto a hot griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup, fruit and low-fat granola, if desired. Make 4 servings at a time. For waffles, put the batter in the waffle iron until it is done.
My friend Chris agreed to be the cameraman for this video. My mom took over the filming when Chris wanted to taste the pancakes and waffles.
Check out our video on Youtube or watch it below.
Thank you Mrs. Strawitch for helping me make this video!
Here is the Multi grain Pancakes or Waffles recipe:
1/2 cup-all purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking-oats
2 tablespoons yellow cornmeal (any color of cornmeal will do)
11/2 teaspoons baking powder
1 cup 2% milk (can substitute almond, soy, skim or 1% milk or use a combo of any them)
1/4 cup plain fat-free yogurt (can use plain or fruit flavored)
1 tablespoon vegetable oil (we used canola oil)
1 large egg
Optional:
2 tablespoons Wheat Germ
Combine the first six ingredients in a large bowl; stir well. Combine remaining ingredients in a medium bowl; stir well. Add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter for each pancake onto a hot griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup, fruit and low-fat granola, if desired. Make 4 servings at a time. For waffles, put the batter in the waffle iron until it is done.
