Pancakes date back to ancient civilizations and are enjoyed by people of all ages and cultures worldwide to this very day! Some are sweet, and some are savory, but there’s no question that they are delicious!
Ancient pancake recipes included only wheat flour and water, while others had wheat flour, olive oil, honey, and milk. In the Middle Ages, recipes prepared pancakes with buckwheat or rye flour; served with honey or fruit. Pancakes were a hearty addition to a healthy diet when prepared in these ways.
Pancakes became even more popular with the invention of prepackaged ready-to-use mixes in modern times. Unfortunately, these conveniences came with a cost, their nutritional content.
Mass production of this breakfast staple meant more refined sugars and grains and added preservatives. Nowadays, pancake mixes are considered ultra-processed food!
We say ditch the mix and DIY!
It’s easy to make fiber-rich, heart-healthy pancakes; they taste so much better when you put love into them! We’ll top our pancakes with a just better.® Sugar-free Raspberry Smash Sauce that will replace your maple-flavored (liquid sugar) syrup for good! Are you ready?
Ingredients:
1 1/2 Cups of Organic Oat Flour
1/2 cup of Steel Cut or Old Fashioned Rolled Oats
½ cup of just better.® prebiotic fiber
1 Tablespoon of Baking Powder
1/4 Teaspoon of Pink Himalayan Salt
1 Teaspoon of Cinnamon
1 1/4 Cups of Organic Almond Milk (or any other milk of your choice)
4 Tablespoons of Unsweetened Applesauce
1 Teaspoon of Vanilla Extract
1 Egg
Instructions:
Whisk the dry ingredients together; oat flour, rolled oats, just better.® prebiotic fiber, baking powder, salt, and cinnamon in a large mixing bowl.
In a separate bowl whisk the wet ingredients together; almond milk, unsweetened apple sauce, vanilla extract, and egg.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Do not overmix the batter.
Heat a non-stick skillet or griddle over medium heat. Once hot, use a 1/4 cup measuring cup to scoop the batter and pour it onto the skillet.
Cook the pancakes until small bubbles appear on the surface and the edges start to look dry. Flip the pancakes and cook the other side for 2+ minutes. Repeat and feast!
And remember, the first couple of pancakes always turn out funny!
Ingredients:
2 Cups fresh raspberries
1 ¼ Cups 100% Organic Cranberry Juice
(Orange, Apple, or Pomegranate Juice works great too!)
1/2 Teaspoon Vanilla Extract
4 Tablespoons of just better.® prebiotic fiber
Instructions:
In a medium saucepan, combine the fresh raspberries, pure cranberry juice, and just better.® prebiotic fiber.
Cook over medium heat, occasionally stirring until it comes to a boil.
Reduce the heat to low and let the mixture simmer for about 15-20 minutes, or until the raspberries have broken down and the sauce slightly thickens.
Remove the saucepan from the heat and let the mixture cool for a few minutes. Add Vanilla extract. Store in an airtight container for up to ten days.
This sauce is fabulous on pancakes! Enjoy!
There are many better-for-you options when it comes to topping your heart-healthy pancakes. Feeling a little nutty? Smear on your favorite (no added sugar) nut butter! Try adding some greek yogurt and fresh sliced fruit. The possibilities are endless.
Call your friends and family over for a heart-healthy pancake bar brunch! Add this fun pancake tune by Jack Johnson to your playlist for a toe-tappin' good time!
Live… just better.®