KIRSTEN LUPINSKI: Back with more breakfast ideas

Just as I promised this month I wanted to give you a few different pancakes recipes.

I am sure you have all made pancakes before, but didn’t really think about packing in some added protein, fiber or whole grains that up the nutritional value.

If you remember, last month I mentioned that my kids love scrambled eggs for any meal of the day. The same holds true with pancakes and waffles. Although these are pancake recipes, they can all be poured into a waffle iron just as easily as onto a skillet/griddle.

One easy way to increase the protein and fiber in pancakes is to add some whole wheat flour, yogurt and fruit. These yogurt pancakes can be made with any fruit that you like, but I would suggest blueberries, bananas, apples or peaches. Combine the following ingredients: 1 cup flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons brown sugar.

In a separate bowl, mix together two eggs, 6 ounces of Greek yogurt (plain or fruit flavored), and 1 1/2 cups of 1 percent milk. Then add the dry and wet ingredients together.

Next, choose what fruit you would like to add to your pancakes (1-2 mashed bananas, 1 cup blueberries, 1 cup apples, 1 cup peaches, or any other fruit that you would like). Mix the fruit into the pancake mix and drop onto the hot greased griddle.

I also have used cottage cheese and ricotta cheese in pancakes in order to add extra protein and also fiber (with the additional of whole wheat flour).

Ricotta Pancakes

1 1/2 cups flour (at least ½ cup whole wheat flour and the rest all purpose flour)

2 tablespoons sugar

1 teaspoon baking soda

1 1/2 cups 1 percent milk (can be buttermilk)

2 eggs

1/3 cup part-skim Ricotta cheese

Combine all the above ingredients and then drop onto hot griddle.

Cottage Cheese Pancakes

Whisk together 3 eggs, 1 cup cottage cheese, 1 teaspoon vanilla, and 2 tablespoons honey.

In a small bowl, mix 1/2 cup all purpose flour, 1/4 whole wheat flour, 1 teaspoon baking powder, 1/4 teaspoon salt. Mix together the dry and wet ingredients and pour about 1-2 tablespoons onto a heated and greased (with cooking spray) griddle.

I want to leave you with one final pancake recipe that can, of course, be served at breakfast, but also makes a great side dish at dinner — Pumpkin or Sweet Potato Pancakes. This recipe is so simple and starts with pancake mix.

Mix the following together; 1 ½ cups water, 1 cup sweet potato or pumpkin puree, 1/2 teaspoon cinnamon and then add 2 cups pancake mix. You may need to add a little more if you want thinner pancakes.

Coat the griddle with cooking spray and then spoon about 1/4 cup of batter for each pancake.

They are great served alone or you can always add some maple syrup.

I have so many more delicious and nutritious pancake recipes that I want to share with you that I am going to continue this into next month. Give these a try and see you in a few weeks!

Kirsten Lupinski is an assistant professor at Albany State University in the Department of Health and Human Performance. She has a bachelor’s of science in nutrition from the University of North Carolina, a master’s of science in health education from the University of Kentucky and a doctorate in education from the University of Cincinnati. She has worked in the health education field in various capacities (corporate health, community health, college health and wellness and university education) for more than 17 years. She and her husband have three young children (8-year-old twin boys and a 5-year-old girl).