In my "day job" as PR maven, I am blessed to work with some very amazing people, in a truly amazing place. There are many reasons to love coming into work every day at Moore Communications Group -- kickball-and-beer happy hours, lunch visits from the state chef, "Flex" Fridays that let us leave a bit early on Fridays, a great Christmas vacation week, and more. Little surprise Florida Trend has named us a Best Place to Work three years in a row.
But also very high on that list of why MCG rocks is what I like to call "Nanette's MCG Kitchen." See, Nanette is one of those high-energy, awesome moms who somehow -- while juggling like 8,000 clients -- manages to make her kids an old school breakfast. I'm not talking cereal and milk. I am talking pancakes, scrambled eggs, waffles, etc. And because she thinks of us as her "big kids," she brings extras in for us on many mornings. Bonus!
But I give Nanette the bonus points because Nanette always finds a way to adapt traditional recipes into healthier versions. That makes me, as MCG's Wellness Coordinator, very happy! This week, she brought in whole wheat pancakes topped with fruit and a Greek yogurt "kiss" at the top. So awesome.
I recently went Paleo, so I didn't eat this batch, but word around the office is: Delicious!
So here is the non-Paleo but very healthy recipe to try out as you head into the weekend, and stay tuned for my stab at a Paleo version using almond meal!
Nanette's MCG Kitchen Pancakes
- 2 large eggs
- 1 cup plain, full-fat (or low-fat) yogurt
- 2 to 4 tablespoons milk
- 3 tablespoons butter
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour (or 1 full cup whole wheat and skip the white flour)
- 1/4 cup rolled oats or flax seed meal (depending on your preference)
- 2 tablespoons Domino Light (sugar/Stevia blend)
- 1 tablespoons plus 1 teaspoons baking powder
- 1/2 teaspoon table salt
- Your favorite fresh fruit toppings
1. Soft/partially melt butter. Whisk egg and yogurt together in the bottom of a medium/large bowl. (If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk.)
2. Whisk in melted butter, zest and vanilla extract.
3. In a separate, small bowl, combine flours, sugar/stevia blend, baking powder and salt.
4. Stir dry ingredients into wet only until dry ingredients are moistened (a few lumps is just fine).
5. Heat skillet to medium. Melt a small amount of butter in the bottom and pour in a few pancakes, leaving space between each pancake.
6. Press desired fruit into the top of each pancake (blueberries, diced banana, etc.). Press fruit down into batter, or dollop a little batter over to cover the fruit. Cook to your liking and enjoy with a spoonful of fresh yogurt!
Coming up: A DIY shock-n-awe Bootcamp workout; a taste of Steve's Paleo Kits and Caveman Cookies; and top 5 ways to use pumpkin!