Somewhat Healthy Pancakes

We have these pancakes on a regular basis.  Jennifer shared with one of her friends that we had “healthier” recipe for pancakes and a request was made for the recipe.  So of course, I blogged it, ha!  Enjoy!



  1. 1/4 c egg substitute
  2. 1 1/4 c low fat buttermilk
  3. 1/2 c whole wheat flour
  4. 3/4 c bread flour
  5. 2 Tblsp olive oil
  6. 1 tsp honey
  7. 1/2 tsp baking soda
  8. 1/2 tsp salt
  9. 1 tsp baking powder


  1. Pre-head griddle, test heat by sprinkling a few drops of water on the griddle, it should bubble and roll around when just right, if it evaporates right away, it is too hot.
  2. Put butter substitute or olive oil spray on the griddle
  3. Mix all dry ingredients, then add the wet ingredients and mix until batter is smooth
  4. Use about 1/4 cup of batter per pancake, turn pancakes when puffed and full of bubbles (before the bubbles break)

    5 Minute Chocolate Cake, Part 1


    • 1 BIG (16 oz) Coffee Mug — we use a Disney one (of course)
    • 4 Tbsp. Self Rising Flour
    • 4 Tbsp. Sugar
    • 2 Tbsp. Baking Cocoa (We use the Hersey’s Dark Coco)
    • 1 Egg
    • 3 Tbsp. Milk
    • 3 Tbsp. Oil
    • 3 Tbsp. Chocolate Chips (we use the Ghirardelli Bittersweet)
    • Splash of Vanilla
    • Pinch of Salt


    1. Add dry ingredients to a bowl and mix well.
    2. Add egg, mix thoroughly. Pour in milk and oil, mix well.
    3. Greased the cup, or better yet, use the spray stuff with flour in it
    4. Add vanilla and mix, pour into the mug.
    5. Drop the chocolate chips in to the batter (that is already in the mug).
    6. Cook in microwave for 3 minutes (for a 1000 watts microwave).  Allow to cool a little.
    7. Drop onto a plate and enjoy. Of course ice cream or whip cream goes really good with it.
    8. Strawberries and whip cream optional 🙂


    Part 2: I’m experimenting with a “healthier?” version of this recipe, I’ll post it later after a few more tries, ha!

    Frosty Cappuccino (part 2)

    coffeeThe joys of living in a small town.  I sent the Frosty Cappuccino recipe to my friend Sarah Bell because I know she loves coffee and with 2 kids, well 3 counting Donnie, I’m sure she needs as much caffeine as she can get!

    She e-mailed me back and said that she couldn’t find the Espresso Instant powder anywhere in town.  I have no idea where Jennifer and I purchased it from, but we used the last bit of it on Monday night!

    Where else to look but the Wal-mart of the Internet (which calling it Wal-mart is almost an insult, it is so much better than Wal-mart). Of course I’m talking about Amazon.

    Sure enough, the not only have it, but have the exact brand that we’ve been using.  I do have to buy a 6 pack of it but I will be drinking the Frosty Cappuccino’s for a while now!


    Frosty Cappuccino

    Jennifer and I love coffee drinks and while we’ll make a frozen mocha from scratch (making the espresso), here is a great recipe that I ran across about 2 weeks ago that we’ve made a lot.  Below is the “Neal” version of it.  I recommend sticking it in the freezer for about 10 to 15 minutes after it is put in the glasses to get good and cold.


    Embedded Recipe Image (Unsupported on IE 7 and earlier)


    1. 2 cups low-fat milk
    2. 4 Tblsp chocolate syrup
    3. 2 tsp espresso instant powder (or dark roast instant coffee powder)
    4. 6 to 8 ice cubes


    1. In blender, combine milk, chocolate syrup, espresso powder, and and blend until mixture is mixed.
    2. Add ice one or two cubes at a time.  Blend until smooth and frothy. Pour into 4 chilled Irish Cream glasses. Optionally: Sprinkle with cinnamon for garnish.

    (Based on Frosty Cappuccino recipe in Good Housekeeping’s Blend It! More of my recipes at )