the kids love flapjacks but i honestly dont feel good feeding them all the butter in every recipe ive seen....has anyone any healthier alternative recipes? thanxHas anyone got a healthy flapjack recipe that doesnt use butter?
Here's a very healthy and delicious pancake recipe. It's high in protein, low in fat, whole grain goodness.
http://www.recipezaar.com/Oatmeal-Cottag鈥?/a>
You can serve it healthier by giving the kids agave nectar instead of syrup or making a berry compote to serve with it.Has anyone got a healthy flapjack recipe that doesnt use butter?
Here's a easy recipe for Cinnamon Orange Pancakes. Pancakes are flapjacks...right.....?
1 cup whole wheat flour
3/4 cup all-purpose flour
1 cup low-fat milk
3/4 cup fresh orange juice
1 large egg
2 Tablespoons Wheat germ
1 and 1/2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon orange zest or finely grated peel
1 teaspoon cinnamon
2 pinches of salt
cooking spray
In a large mixing bowl, sift together the two flours with the wheat germ, sugar, baking powder, cinnamon and salt.
In a separate medium bowl, beat the egg slightly. Add milk, orange juice and orange zest and mix well.
Add wet ingredients to dry ingredients and stir until just mixed and moistened.
Prepare a griddle or large skillet at medium-high heat with a coating of cooking spray.
Dollop batter onto hot surface in 1/4 cup amounts to make individual pancakes. Cook until bubbles begin to appear in the center of pancake. Flip and cook other side until golden brown.
These are great with a little ';I Can't Believe It's Not Butter'; and orange marmalade. They're also very nice with traditional butter and maple syrup. Enjoy!
This is easy and good for you.
Oat Flour Pancakes
Makes about 10 pancakes. These are tender and light textured.
2 cups rolled oats, ground into flour
2 tsp baking powder
1/2 tsp salt
1 cup milk鈥攕oy, rice, dairy etc.
2 eggs
1 tbsp Canola oil
1 tbsp honey (or unsweetened applesauce with a little Splenda, for sweetness)
Cooking Spray or Canola Oil for frying
Process the rolled oats into flour using a blender or coffee grinder. Pour them into a medium-sized mixing bowl. Add the baking powder and salt. Mix well.
In a separate bowl combine the milk, eggs, oil and honey. Mix well.
Pour the wet ingredients into the dry ingredients. Stir until smooth.
Coat a skillet with cooking spray or coat it lightly with vegetable oil. Heat to medium-high.
Use about 3-tablespoons of batter for each pancake. Spoon the batter onto the hot skillet.
When the top is dry and the underside is lightly browned, flip the pancake to brown the remaining side.
Continue until all the batter is used.
Per Serving: 89 Calories; 4g Fat (35.8% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 168mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
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Applesauce Pancake Topping
Make 2 servings, 1/2-cup each.
1 cup unsweetened applesauce
1/4 tsp cinnamon
2 tsp brown sugar
1 tsp margarine
In a small saucepan combine all of the ingredients.
Heat over a low flame until the margarine melts and the sugar dissolves. When the applesauce is steaming hot serve it over pancakes.
Per Serving (excluding unknown items): 81 Calories; 2g Fat (20.4% calories from fat); trace Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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Pick A Grain / Fruit Pancakes
Can use for pancakes or waffles.
1-3/4 cups flour
2 tbsp sugar
1 tbsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 egg (or 1/4 egg beaters)
1 1/2 cups nonfat milk
3 tbsp cooking oil (or 2 tablespoons oil, 1 tablespoon applesauce)
Desired fruit (see options)*
Margarine or butter (optional)
Maple- or fruit-flavored syrup (optional)
In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, and salt.
In another mixing bowl use a fork to beat egg slightly; stir in milk and cooking oil. Add egg mixture to flour mixture all at once; stir just still blended but still slightly lumpy. Stir in desired fruit.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook over medium heat until bubbly and edges are slightly dry. Turn; cook until golden. If desired, serve with margarine and syrup. Makes 12 pancakes.
*Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apples, apricots, peaches, nectarines, or pears; 1/2 cup fresh or frozen blueberries; 1/3 cup chopped fresh cranberries; or 1/4 cup chopped dried apples, pears, apricots, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.
Rye Pancakes : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup rye flour. Try apples, pears, raisins, dates, or peaches.
Whole Wheat Pancakes : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup whole wheat flour.
Buckwheat Pancakes : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup buckwheat flour. Try with blueberries, cherries, and dried fruit.
Cornmeal Pancakes : Prepare pancakes as directed, except use 1-1/4 cups all-purpose flour. Add 1/2 cup cornmeal.
Oat Bran Pancakes : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup oat bran.
Wheat Bran Pancakes : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup wheat bran.
Triticale Pancakes : Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup triticale flour. Try stirring in some dried fruit.
Rice Bran Pancakes : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup rice bran.
Wheat Germ Pancakes : Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup toasted wheat germ.
Bulgur Pancakes : Prepare pancakes as directed, except in a saucepan cook 1/4 cup bulgur in 1/2 cup water for 12 to 15 minutes or until tender. For 1/2 cup of the all-purpose flour, substitute the cooked bulgur.
Nutritional facts per serving (1 pancake = 1 serving) will vary depending on the type of grain %26amp; fruit you use.
calories:130, total fat:5g, saturated fat:1g, cholesterol:21mg, sodium:138mg, carbohydrate:18g, fiber:1g, protein:3g, vitamin A:3%, vitamin C:1%, calcium:11%, iron:5%
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I found this recipe in Anita Bean's 'Healthy Eating for Kids'.
My kids love them and I feel good about them having healthy snacks.
Cereal Bars
*175g (6oz) oats
*85g (3oz) no added sugar muesli
*150g (5oz) dried fruit mixture
*3 tbsp (45ml) honey, clear or set
*2 egg whites
*175 (6fl oz) apple juice
1. Pre-heat the oven to 180 C/350 F/ Gas mark 4
2. Combine the oats, muesli and dried fruit in a bowl.
3. Warm the honey in a small saucepan until it is runny. Add to the bowl.
4. Stir in the remaining ingredients.
5. Press the mixture into a lightly oiled 18x28cm (7x11in) baking tin. Bake for 20-25minutes until golden. When cool cut into bars.
(I sometimes grind some mixed seeds in my coffee grinder and add them too. Gives them a good nutty taste and adds to the general nutritional goodness of these bars.
I cut them into smallish squares and put them into a wide-necked glass jar on the counter so the kids can help themselves.)
I hope this is useful to you. :-)
if your in the UK flapjacks are granola type bars...
There are recipes without butter...BUT
they substitute some type of oil or corn syrup instead...
so not cutting out the calories/fats really...
why not try to toast some oats and mix with some dried fruits and have as a pot of ';flapjack'; instead...
maybe just use half the butter and add some more of the syrup instead or use a low fat cooking spread...
Hope this helps a little...
This is the recipe that I use.
You could always swap the butter for margerine instead...?
Go to cookitsimply.com for dairy free recipes.
Ingredients
Brown Sugar - 80g
Butter 鈥?40g
Margarine 鈥?60g
Oats 鈥?250g
Salt 鈥?pinch
Banana 鈥?1
Honey 鈥?3tbsp
chocolate (optional)
Making Method
1. Melt the butter and the Margarine in a deep saucepan over a very low heat
2. add the brown sugar and 3 tablespoons of honey and mix well until you have a liquid substance.
3. Mix in the oats, if you find it easier add them in gradually stirring and covering the oats with the mixture
4. add a pinch of salt.
5. Mash the banana into a liquid pulp and mix into the oats (this will take a good few minutes to ensure that the banana is fully mixed in).
6. Get a knife and spread the oats evenly over a baking tray.
7. Place the baking tray onto the middle shelf in a preheated oven (gas mark 5, 220 C) and bake for 15 minutes, checking the progress regularly. Take out when the mixture starts turning a darker colour.
8. Stand for a minute or two, cut the flapjack into as many pieces as you wish
9. You may find it best to leave the flapjack for a few hours to cool down although you can eat them striaight away.
Tip. To make the flapjacks that little bit more special, drizzle melted chocolate over the top of them!
Serves: 12-15 pieces
Total Preparation Time: 15 minutes
Total Cooking Time: 15 minutes
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