Harvest Pancakes from UT Medical's Healthy Kitchen Team
KNOXVILLE, Tenn. (WVLT) -- The University of Tennessee Medical Center is collecting ways to help people live healthier lives with a new cookbook.
The Healthy Living Kitchen Team at UT Medical Center put the cookbook, "The Healthy Living Kitchen - A Recipe for Life", together.
The cookbook contains recipes the Kitchen Team says are both delicious and healthy as well as simple and cost-effective, and tips from their classes.
The next cooking class is scheduled for May 23 at noon with Mexican dishes.
There's also a grocery store tour planned in July for people interested in learning how to plan and shop for healthy eating.
Here's the recipe you saw on Local 8 News This Morning.
Serving Size: 2 pancakes
½ cup all-purpose flour
½ cup whole-wheat flour
1 t. baking powder
¼ t. baking soda
1/8 t. salt
1 t. ground cinnamon
¼ t. ground ginger
¼ t. ground nutmeg
½ cup low-fat buttermilk
½ cup canned pumpkin or mashed sweet potato
¼ cup maple syrup
¼ cup egg substitute
1 T. canola oil
½ t. vanilla extract
In a medium bowl, stir together the flours, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt.
In another medium bowl, whisk together the buttermilk, pumpkin, ¼ cup maple syrup, egg substitute, oil and
vanilla. Pour into the flour mixture, stirring until just moistened; the batter may be slightly lumpy. Add more
buttermilk if pancake batter is too thick. Do not over mix or the pancakes may be tough.
Preheat a nonstick griddle or large nonstick skillet over medium heat. Using a ¼ cup measure, pour the batter onto
the griddle to make 8 pancakes. Cook for 2 to 3 minutes, or until the tops are bubbly all over and the edges are dry.
Total Fat 4.5 g.
Saturated Fat 0.5 g.
Trans fat 0 g.
Polyunsaturated fat 1.5 g.
Monounsaturated fat 2.0 g.
Cholesterol 1 mg
Sodium 321 mg
Carbohydrates 44 g.
Fiber 4 g.
You can find the cookbook at the UT Medical Center Gift Shop and online.