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VANILLA PEACHES Makes: 12 (4-inch) pancakes Active: 35 min Total: 35 min


WHOLE WHEAT PANCAKESWITH


3 large peaches, pitted and sliced


3 Tbsp packed light brown sugar


1¼ tsp vanilla, divided ¼ tsp salt,plus more for seasoning


³⁄4


⁄ cup all-purpose flour


³⁄4


⁄ cup whole wheat flour


¼ cup wheat germ


2 Tbsp su 2½ tsp bak powder


½ tsp bak 1½ cups bu 2 Tbspm plus m


2 large e


1. Combine peac brown sugar,¾ and a pinch of salt in a small bowl. Cover and let stand 30 minutes. 2. Preheat oven to 200°F and place a plate inside. 3. In a large bowl, whisk together flours, wheat germ, sugar, baking pow- der, baking soda, and ¼


Your family stack y will fl flip over these fruity, lightened-up flapjacks


s for berry ry- pings com


akes.


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utter ches,


of bat- tter bub- minutes; flip 3 minutes more.


er to plate in oven. epeat with remain-


ng batter. Serve with peaches.


PER SERVING: 260 cal, 49g carbs, 11g protein,3g fat, 70mg chol, 465mg sodium, 1g fiber


They’re also the least expensive source of high-quality protein* and all-natural too. /IncredibleEdibleEgg *Based on American Egg Board price comparison. Visit IncredibleEgg.org


Eggs contain zero carbs and no sugar, unlike most cereals and yogurt.


© PARADE Publications 2014. All rights reserved


PHOTO: ANDREW PURCELL; FOOD STYLING, CARRIE PURCELL; PROP STYLING, STEPHANIE HANES RECIPE DEVELOPMENT: SARAH DIGREGORIO. NUTRITION ANALYSIS/CONSULTING: JEANINE SHERRY, M.S., R.D.


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