Go check out the recent Southern Living to get your energizing breakfast recipes. Thanks to Caroline Cunningham for the props and Food Stylist Toni Brogan for the Delicious food and entertainment!
Whole wheat pancakes with peanut butter sauce: Recipe by Carolyn O’Neil from “Slim Down South Cookbook”
Stir together 1 cup fat-free milk, 2 large egg whites, 2 tbsp. dark brown sugar, 2 tbsp. olive oil, and 2 tbsp apple cider vinegar. In a medium bowl, Stir in 1 cup whole wheat flour , 1 tbsp. baking powder, and 1/4 tsp. table salt until just combined. Pour about 2 tbsp. batter for each pancake onto hot lightly greased griddle or skillet. Cook over medium high heat 3 minutes or until tops are covered with bubbles and edges look cooked; turn and cook other side.
For peanut butter sauce:
microwave 1/2 cup creamy peanut butter 45 sec; drizzle over pancakes and serve immediately with grapes and syrup.