Wednesday, October 15, 2014

Pumpkin Season is already here, so try this yummy and healthy breakfast for the whole family!!!

Pumpkin Chocolate Chip Pancakes

Makes 4 to 5 Servings (about 14 pancakes)


1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flaxseed
2 tablespoons granulated sugar
2 to 3 tablespoons mini chocolate chips
1 tablespoon baking powder
1/8 teaspoon salt
2 large eggs, beaten
1 1/3 cups 1% lowfat milk
1/2 cup canned pure pumpkin
1 teaspoon vanilla extract
4 teaspoons canola oil


Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl until well combined. Set aside.
Whisk together the eggs, milk, pumpkin, and vanilla in a separate bowl until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened.
Heat 1 teaspoon of the oil in a large nonstick skillet or griddle over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 3 to 4 minutes. Flip and cook until golden brown, an additional 2 to 3 minutes.
Repeat with the remaining oil and batter.

Nutrition Information per Serving: 320 calories, 10g fat (2.5g saturated, 1g omega-3), 400mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron

Monday, October 6, 2014

One More Week Until Resiliency Workshop!

Dealing with lots of stress and life changes?  Want to learn how to be more positive and resilient?  Need some new relaxation techniques to try?  Sign up for our FREE BeWise Be Resilient Workshop!  

It starts on Oct 14th and is every Tuesday at 7:30pm in English at Rose Park Elementary School (1000 N 1100 W) for 6 weeks.  Email or call 385-468-4299 to register.