As I was thinking about what to cook for breakfast I remembered that I had served bulgur and raisins to my one year old daughter. I originally wanted to introduce a new food to my daughter and got the idea from my “make your own baby food cookbook” Turns out everyone really liked this including me, I was thoroughly surprised when both my little girls gobbled up the breakfast and it was so easy to make. So this morning I decided to try out a heartier version of the standard old pancake. These pancakes pack in extra fiber, b-vitamins, magnesium and are lower in calories.
Cinnamon Bulgur Pancakes
Author: MyRDNutritionist
Nutrition Information
- Serving size: 4
- Calories: 268
- Fat: 8
- Saturated fat: 1.5
- Trans fat: 0
- Carbohydrates: 42
- Sugar: 5
- Fiber: 4
- Protein: 7
These hearty breakfast pancakes have a nutty flavor and are sure to be a Sunday favorite topped with bananas and cinnamon.
Ingredients
- ½ cup bulgur and one cup boiling water
- ½ cup raisins or one cup fresh blueberries (optional)
- ½ cup whole wheat flour
- ½ cup all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoon cinnamon
- ¾ cup milk
- one egg
- 2 tablespoons canola oil
Instructions
- Pour water over bulgur and let sit covered 30 minutes, stir in raisins or fruit if using.
- In large bowl, mix dry ingredients (flours, banking powder, sugar, salt and cinnamon) set aside.
- In another bowl mix milk, lightly beaten egg, and canola oil.
- Add wet ingredients into bulgur and fold into dry ingredients until just mixed.
- Pour onto heated griddle. Make sure to watch these carefully as to not burn the pancakes, pancakes should be golden brown.
- Serve with sliced bananas, cinnamon and real maple syrup.
