Pancakes seem to be the easiest breakfast to prepare. From the simplest no-milk or no-egg recipe to fruity pancake mixes, these little cakes remain super tasty and gratifying. This Valentine’s day, why not impress family or friends with a puffy pancake that holds wholesome taste and ingredients. If you know how to substitute some of the ingredients with berries, nuts and apples then you can enjoy eating them every so often.

Whole Wheat Pumpkin Pancakes

Ingredients

• 2 cups whole wheat flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ cup of brown sugar
• 1 egg yolk
• 2 cups skim milk
• 1 cup canned pumpkin, mashed is better
• 3 tablespoons butter
• 3 egg whites

Procedure

In a large mixing bowl, whisk together flour, baking powder, baking soda and spices. In another bowl, combine the egg yolk, pumpkin, brown sugar and butter, then mix. Stir in milk; continue mixing until blended thoroughly. Add the mixture to dry ingredients; stir just until combined.

In a medium-sized mixing bowl, beat egg whites with either a whisk or electric beater until light and floppy; fold egg whites into batter. Ladle about ¼ cup of batter onto a preheated nonstick griddle lightly sprayed with cooking spray. Cook until evenly browned on both sides.

Ingredients

• 2 cups Pancake Mix or all-purpose flour
• ½ cup brown Sugar
• 1/3 cup raisins
• 11/2 cup tap water
• ¾ cups raw carrots, shredded
• ½ teaspoon ground cloves
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• A dash of salt

Directions

Combine pancake mix and water in a large mixing bowl. In a separate bowl, combine the other remaining ingredients and slowly fold in carrot mixture to pancake batter. Set aside to slightly cool. Pour about 1/4 cup of batter onto lightly greased griddle and cook.

Beet Pancakes

Ingredients

• 2 cups Pancake Mix, or all-purpose flour
• 2 beets
• ½ cup of water

Directions

Wrap beets in foil then cook at 400 degrees for 1 hour and 30 minutes. Remove from oven and let the beets cool for several hours. After the time, unwrap and peel then slice beets in chunks. Bring the slices in a food processor; add a few drops of water and blend for about 1 to 2 minutes, or until pureed.

In a mixing bowl, prepare batter using the recipe at the back of the pancake mix. Add 1 cup of the beet puree along with ½ cup of water. Mix thoroughly. Cook according to recipe directions.

To get the perfect pancakes, always remember the rule of thumb, “smooth batter and even temperature.” Make sure your mix is not too thick so the batter can spread out – this makes it much easier to cook it through. Enjoy sweet and healthy Valentine Pancakes