Change Up Breakfast……
If you are like me, you generally eat the same breakfast foods over and over again. I generally alternate between oats and eggs. My kids have a bit more of a variety than I do, but even they get bored of eating the same foods repeatedly. So, sometimes we must take a traditional food and re-purpose it into something fun, and less ordinary. I can tell you that today’s recipe got a win across the board and thumbs up from both of my picky eaters. If they like them, you will love them. And you are getting a bonus today because I am going to give you a sweet and a savory version. Of course, they went crazy over the sweet, and I went more for the savory, but had to top it off with a little sweet for good measure.
Today I decided to make oven pancakes. They are kind of a cross between a muffin and a pancake, but they are mostly just fun. If we are honest, we will admit, that anything we can eat with our hands is just more fun. Plus, you can actually eat these on the run if you want to, so their second winning attribute is that they are portable! I am just giving you two different variations, but the options for these guys are seriously endless! Get as creative as you want, there is no wrong way to throw these together.
I decided to use Flapjacked Buttermilk Protein Pancake mix for the base of my oven pancakes. Without the add in’s each oven pancake has 5 grams of protein and is only 50 calories. Approximately 4 NET carbs and 1 gram of sugar. I know… I know. You are sold already. Now here is where it gets really good. What you put in the middle is what makes each oven pancake unique. If you have a bunch of different people, you can make several variations to each person’s liking. You could make PB&J centers, or mascarpone and peach, turkey and swiss, chocolate hazelnut, walnut and cream cheese… do you see where I am going here? I chose to use chocolate powdered peanut butter for half of them and then ham and cheese for the other half.
There aren’t any special tricks to this, it is really cut and dry. The biggest tip I can give you is either use high quality cupcake papers, or grease your pans well, so that they don’t stick. I buy the cheapest cupcake papers you can find, so I put a pan of water in the bottom of the oven and that helped, but they didn’t come out as clean as I would have liked. When you fill the paper, or pans, use a scant measuring tablespoon of batter on the bottom, and then another over the filling. Some of the filling might poke through and that is ok. If you are interested in finding Flapjacked products you can go HERE. Pssst… they don’t just have pancake mix, they can hook you up with all kinds of yummy stuff. They have several flavors of pancake mix, mighty muffins, and cookie mix! Get ready to breakfast in a new way so you can sit back, relax, and enjoy!
What are you going to fill your oven pancake with?
Stuffed Oven Pancakes
By Angie Gouchenour
1 cup Flapjacked Buttermilk Protein Pancake mix
½ cup water
4 teaspoons powdered Chocolate Peanut Butter (I used Betty Lou’s) + 2 teaspoons water
1 slice of lunchmeat ham and 4 Tablespoons shredded Colby Jack Cheese
Preheat the oven to 350’f
In a medium bowl combine the Flapjacked Buttermilk Protein Pancake mix and water
Allow to sit for 3 minutes while you stir up the filling
In a small bowl combine the chocolate peanut butter powder and water
Prepare muffin tins with cupcake papers, or oil
Place a scant Tablespoon in the bottom of each paper, or tin
Place ¼ of the chocolate peanut butter mixture in the center of 4 pancakes
In the center of the other 4 pancakes divide the ham evenly and top with 1 Tablespoon of cheese
Cover the add in’s with another scant Tablespoon of pancake mix
Cook in the preheated oven for 10 minutes
Remove from the oven and allow to sit for 2-3 minutes before serving
Serve with maple syrup, or topping of your choice
This product was sent to me for free for my honest opinion. I only recommend products that I truly enjoy, and trust.