Because there is a difference, you see.
The word “breakfast” on a typical day entails for me some whole grain cereal, or eggs and fruit. On a Saturday or Sunday morning, however, that very same word means that I may be eating food items of the glorious kind — pancakes to be exact.
Or french toast, waffles, cheese omelets — take your pick.
The nice thing about weekend breakfasts is that they come once and a while, so it is OK to splurge. But the other fabulous thing is that, in this day and age, you can also very often find a healthy substitute for one of your typically high-calories faves.
This morning, I am going to breakfast with my family, and, — let me be honest — no, I will not be finding a healthy substitution for anything.
But for those of you who would like to choose more wisely than your writer-friend, here is a mmm-mmm-good pancake recipe from Cooking Light. I have had them before, and they really are just to die for. The even better news about these babies? You can make “weekend” breakfast any day of the week!
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white
3/4 cup maple syrup
3 tablespoons butter
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.
6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
CALORIES 351(26% from fat); FAT 10g (sat 4.6g,mono 2.8g,poly 1.9g); PROTEIN 7.6g; CHOLESTEROL 55mg; CALCIUM 176mg; SODIUM 570mg; FIBER 2.3g; IRON 2.1mg; CARBOHYDRATE 59.7g