Oatmeal Pancakes with Blueberry Lemon Maple Compote

2014 Food Blog0201Sunday morning, it’s the best day for breakfast of the week.  Sleeping in and baking hearty pancakes with berry drizzled goodness on top was at the top of our short list of accomplishments today.  I love making healthy pancakes, that don’t taste healthy.  They fill you up, have great texture and flavor and won’t leave you starving an hour later when you are busy accomplishing other tasks for the day.  Our favorite combination over here lately has been lemon and blueberries. I made muffins just yesterday including these two favorites as well.  It’s a fantastic combo that brings a bit of bright fresh summer in these bleak cold winter days.  These pancakes were adapted from The Flour Sack blog, I altered many things to make it perfect for our tastes. Enjoy!

Make 12 pancakes


1 cup Quick Cooking Oats

1/2 cup Orange Juice

3 tablespoons butter, melted and cooled slightly

1 1/4 cups fat-free milk

1 tablespoon unsulphered molasses

2 eggs, beaten

3/4 cup wheat flour

3/4 cup all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/2 teaspoon Kosher salt


In a medium bowl combine oats and orange juice, let sit for 3 minutes.  Meanwhile in another medium bowl sift together the flours, sugar, baking powder and salt.  In your liquid measuring cup, slightly beat the eggs, add to small bowl with oats, stir to combine.  Add melted butter, milk and molasses to the bowl egg/ oat mixture.  Add the wet to the dry mixture, stir together gently until combined, the batter should be slightly thick with air bubbles popping at the surface.

Preheat oven to 250 and place a pie plate in the oven, this will keep your pancakes warm as you continue to cook them all.

Heat a 10″ pan over medium heat until water sizzles when splashed on the pan.  Add a small amount of butter or cooking spray to the pan.  Using a 1/4 cup measuring cup, mound batter in to the pan, 3 should fit nicely at this size.  Let cook for 3-4 minutes until bubbles are forming at the top then flip and cook for 2-3 additional minutes.  Then transfer to the pie plate in the oven and continue to cook the remaining batter.

Blueberry Lemon Maple Compote


1 cup frozen blueberries, divided

1/3 cup pure maple syrup

1/4 cup water

1 lemon, juiced and zest


In a small saucepan combine 1/2 cup blueberries, syrup, water, lemon juice and zest.  Bring to a boil and let simmer for 8-10 minutes, to thicken.

Remove from heat and strain the mixture through a small mesh strainer over a liquid measuring cup.  Press and mash berries into the strainer to extract all the juices.  Add the remaining 1/2 cup berries to the syrup to combine.  Serve over pancakes.



Chocolate Cupcakes with Raspberry Frosting



Who doesn’t love cupcakes?  I know I do, but I also don’t want to undo all my hard work at the gym.  This recipe comes from a fun blogger fitfoodiefinds.com that makes some really inspiring healthified desserts, a fellow sweet tooth after dinner like us 🙂  It’s the first real recipe I have followed from her blog so I didn’t make any changes- these are so yummy, the cake was moist and spongy and the frosting was to die for- I love raspberries!  Some updates for next time:  I would use the stand mixer to beat the cake batter for 2 minutes so it’s less spongy and more cakey- flavor was perfect!   Also, using 4 ounces of cream cheese and 1/3 cup yogurt for the frosting, mine was a little runny even after refrigeration.  It also made extra frosting, so you could 1/2 the recipe for that entirely, and have enough for all 12 cupcakes.   Follow original link for the original recipe, or trust us and make it with our updates, they are delicious!
Recipe adapted from: Lee Hersh at Anytime Health

Makes 12,  175 calories each


  • 1 cup nonfat milk
  • 1 egg, large
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup light brown sugar, packed
  • 1/2 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350F and line a cupcake pan with cupcake liners. Then, lightly spray with non-stick cooking spray and set aside.
  2. In your mixer, combine wet ingredients, beat on medium speed for 1 minute
  3. In a small bowl combine dry ingredients
  4. Add dry to wet, mix to combine on low speed then beat on medium/ high for 2 minutes
  5. Fill each cup about 2/3 of the way full with the batter.
  6. Bake for 18 minutes or until set. Test cupcake with a toothpick
  7. Let cool completely before applying the frosting- 30 minutes

While your cupcakes are in the oven, prepare your Raspberry Cream Cheese Frosting. The frosting will need to sit in the refrigerator for about an hour before piping.

Lighter Raspberry Cream Cheese Frosting


  • 4-ounces neufchatel cream cheese
  • 1/3 cup non fat Greek yogurt
  • 1 cup confectioner sugar, packed
  • 1 cup fresh raspberries, cleaned and dry


  1. In your stand mixer bowl, combine cream cheese, yogurt- Mix until there are no lumps. Slowly add in the powdered sugar till combined then beat on medium/high for 1-2 minutes till smooth.  Then, add in fresh raspberries and mix again, breaking up the raspberries.
  2. Let sit in the refrigerator for about an hour.
  3. Once completely chilled, transfer to a piping bag ( or zip bag with corner cut off) and pipe frosting onto cooled cupcakes. Place a fresh raspberry on top for garnish.

Store in the refrigerator for no more than 5 days ( if they last that long!)


Strawberry Pie



We got this amazing deal on a container of strawberries, fresh and smelling great, and 4 pounds for $5.  Could you say no?  This pie had to be made so the strawberries wouldn’t go bad- and since we are weeks away from the BIG wedding day, we are trying to be mindful and eating well, so we turned to our Eating Well cookbook for this healthier version of a classic, we omitted the rhubarb part because we didn’t have any, but you can follow the original link below if you want it back!  The crust was buttery and tender and all it should be, yet had more flavor because of the whole wheat.  The super sweet filling was perfect for our strawberries, we enjoyed the pie for breakfast one morning, dessert the next evening with homemade low fat ( real) vanilla ice cream and the evening after that… and you know how it goes.  Give healthier a try and you won’t be disappointed!


Adapted from Eating Well



  • 1 1/4 cups whole-wheat pastry flour , (see Note)
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar, plus 1 teaspoon for sprinkling (optional)
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter
  • 1/4 cup FAGE 0% Greek yogurt
  • 3 tablespoons canola oil
  • 4 tablespoons ice water
  • 1 large egg white, beaten, for brushing


  • 2 1/2 tablespoons instant tapioca
  • 6 cups sliced fresh or frozen (not thawed) strawberries , (about 2 pounds)
  • 2/3 cup sugar
  • 1 tablespoon lemon juice
  • Pinch of ground nutmeg
  • Pinch of salt


  1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times”the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour.
  2. To prepare filling: Just before you’re ready to roll out the dough, process tapioca in a spice grinder, mini food processor or blender until finely ground. Combine with strawberries, rhubarb, sugar, lemon juice, nutmeg and salt in a large bowl; toss well to combine.
  3. Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 425°F.
  4. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Moisten the outer edge of the dough with water. Scrape the filling and any accumulated juices into the crust.
  5. To prepare lattice top: Roll the remaining dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet. Cut the dough into 1-inch strips using a pastry wheel or a knife. Lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the outermost strips.) Fold back the first, third and fifth strips of dough to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip. Fold back the second and fourth strips over the first crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over the second crosswise strip. Continue folding back alternating strips and placing crosswise strips until the top is covered with woven strips. Trim any overhanging crust. Crimp the outer edge with a fork. Brush the dough with egg white; sprinkle 1 teaspoon sugar (if using) over just the lattice top, not the outer edge.
  6. Bake the pie for 20 minutes. Then rotate the pie 180 degrees and lower the oven temperature to 325°. Continue baking until the crust is golden and the filling is beginning to bubble, 30 to 35 minutes more. Let cool on a wire rack for at least 2 hours before serving.


  • Make Ahead Tip: Refrigerate dough for up to 2 days or freeze for up to 6 months. | Equipment: 9-inch pie pan
  • Note: Whole-wheat pastry flour contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods. Find it in the baking section of the supermarket or online at bobsredmill.com and and kingarthurflour.com.


Per serving: 294 calories; 10 g fat ( 4 g sat , 3 g mono ); 14 mg cholesterol; 47 g carbohydrates; 4 g protein;3 g fiber; 82 mg sodium; 169 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Folate (16% dv).

Carbohydrate Servings: 3

Exchanges: 1 1/2 starch, 1/2 fruit, 1 carbohydrate (other), 2 fat


Blueberry Lemon Bundt Cake


Oh, words cannot describe how incredible this cake is…. butter… sugar…. blueberries, fresh lemon zest…juice…extract.  It is SO rich and decadent and flavorful and tender and all the things you want in an indulgent old-fashioned bundt cake.  We made this to share because you can’t just have one slice if it’s in your home, we highly recommend making this for a summer gathering and enjoying with lots of friends!!  Thank you Heidi for sharing this one 🙂

Adapted from Celebrating the Midwestern Table ( pg 298)


  • 3 1/4 cups + 3 TBSP cake flour
  • 1 teaspoon each baking soda, salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • Grated zest of 2 large lemons
  • 3 large eggs
  • 1 teaspoon lemon extract
  • 1/4 cup buttermilk
  • 2 1/2 cups blueberries
  • Nonstick baking spray, for pan
  • Tart Lemon Glaze ( recipe follows)


  1. Preheat oven to 350 degrees, place rack in center of oven. Generously grease a 12-cup bundt pan, lightly dust with flour, tap out.
  2. In a bowl, sift 3 1/4 cups flour with baking soda and salt; set aside.
  3. In a mixing bowl, cream butter and sugars and lemon zest on high speed until light and fluffy. Add eggs, and extract, beat for 3 minutes ( batter will be thick and smooth) Reduce speed to low; add flour mixture and buttermilk till well combined.
  4. In a bowl, toss blueberries and remaining 3T of flour; gently fold into batter with a wooden spoon.
  5. Spread batter in prepared pan and bang pan on the counter to settle the batter, use a spatula to smooth the surface.
  6. Bake until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack with foil under; cool slightly and then brush with the glaze, continue to brush glaze drippings from foil back to cake until cooled and covered

Tart Lemon Glaze

Grated zest of 1 lemon

1 cup confectioner’s sugar

3 T fresh lemon juice

4T unsalted butter, melted

pinch of salt

Process zest and sugar in food processor until finely minced.  Add remaining ingredients and mix till smooth, keep at room temp until ready to use.

Blueberry Muffins in progress


Blueberry muffins are a delicious way to share breakfast with your family- I have been spending a lot of time helping my sister and her husband out at their house while they get the hang of a new baby schedule!  I made these from the King Arthur “Baker’s Companion” bible that we bought Chris ( the pizza/ bread making enthusiast) for Christmas last year.  A few notes from my learnings, I would absolutely use buttermilk if you have it in place of the milk, and zest of one whole lemon.  I think lemon and blueberries are an incredible flavor combo, but that may have been since I used 1/2 whole wheat flour that these needed a kick in the muffin top!  Also, because of the enormous and wonderful amount of blueberries that went into this- heavily Pam, or grease you muffin pans.  Otherwise, enjoy these tender, cake like muffins loaded with fresh blueberries.  The tops get a fabulous crunch from the sugary cinnamon, mmmm mmm good,

Classic Blueberry Muffins
pg 68 of The King Arthur Baker’s Companion

1 stick butter
1 cup sugar
1/2 teaspoon salt
2 large eggs
2 teaspoons baking powder
2 cups flour ( I used 1 c. whole wheat and 1 c. all purpose)
1/2 cup milk
1 tsp vanilla extract
2 1/2 cups fresh blueberries
cinnamon + sugar for the top

Preheat oven to 375. Cream together butter, sugar, and salt. Add the eggs, one at a time, beating well after each addition. Add the baking powder. Then add the flour alternately with the milk, beating well after each addition. Mash 1/2 cup of blueberries and add them to the batter. Stir in the vanilla at the end, along with the whole blueberries.

Mound the batter into 12 lightly greased or paper lined muffin cups, filling each completely to the top (actually, over the top; the batter is thick enough that it’ll hold its shape). Sprinkle with cinnamon sugar. Bake for 30 minutes or until a tester comes out clean. Remove muffins from the oven, and after 5 minutes remove them from the pan to cool completely on a rack, or gently flip them sideways in the pan.


*** A special thanks to our dear friend Heidi for keeping us posting through this busy time in our lives, and for keeping us real, much love **

Multi-Grain Raspberry Pancakes

There really is no better vehicle for raspberries then a pancake, those finicky seeds get lost in the soft fluffy layers of cakes, and permeate they’re sweet goodness throughout.  We found a pint of these pretty berries at the grocery store for $.98 and they were pretty much ready to be be eaten pronto.  So, first thing Sunday morning, was to relax with some coffee and some of these.  It was a great start to a fantastic Sunday- these are packed with nutrients, but taste SO light and SO good.  They’ll keep you feeling fuller longer and get you through your 3 mile run + hot yoga class or a chilly Bears game!  🙂
Mix together the dry ingredients in a small bowl:
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup old fashioned oats
1/4 cup corn meal
2 tablespoons ground flax seeds
1 1/2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Mix together the wet ingredients in a medium bowl:
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon honey
1/2 cup plain nonfat yogurt
1 1/4 cups fat free milk
zest and juice of 1 lemon
Combine the wet and dry in the medium bowl, batter will be lumpy, then fold in 1 pint of fresh raspberries ( chopped up), you can reserve a few for garnish.  Set your oven to “warm” and place a pie plate on the middle rack.  Heat a non-stick pan over medium heat, spray with cooking spray.  Using a 1/4 cup measuring cup, scoop mixture and pour onto hot pan, leaving at space between each pancake.  When the batter bubbles, they are ready to flip.  Cook an addition 1-2 minutes and then place on a pie plate in your oven to keep warm while you finish up the rest.  Serve stacked with real maple syrup and fresh raspberries ( good to-go rolled up with a dab of peanut butter and slices of banana!)