meal makeover

I love to be pampered. Admittedly, I spend a lot of time cooking meals for my family, so the thought of breakfast in bed on Mother's Day is pretty appealing. Heck, having someone make me breakfast at the kitchen table would be a bonus. I'll definitely be dropping a few hints to my hubby and kiddos this week. And if I have my way, I'll ask them to cook up a stack of these flavorful, nutritious, and easy-to-make silver dollar pancakes.

As a dietitian, the addition of wheat germ, oats, and two fruits --- bananas and blueberries --- makes me happy.

Mom's Silver Dollar Banana Blueberry Pancakes
Makes thirty 2-inch pancakes, 4 to 5 servings

Ingredients:
1½ cups all-purpose flour
1/3 cup wheat germ
1/3 cup quick-cooking oats
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 large eggs, beaten
1½ cups 1% low-fat milk
1 ripe banana, mashed (about 1/2 cup)
2 tablespoons pure maple syrup (plus more for topping)
1 cup frozen or fresh blueberries (I used frozen wild blueberries)

Directions:
1. Whisk together the flour, wheat germ, oats, baking powder, cinnamon, and salt in a large bowl.

2. In a separate bowl, whisk the eggs, milk, banana, and maple syrup until blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the blueberries.

3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the skillet using a 1/8-cup measuring cup (equal to 2 tablespoons), forming 2-inch pancakes. Adjust the heat if the skillet gets too hot.

4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Flip and cook until the other side is golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter. Top with additional maple syrup as desired.

Nutrition Information per Serving:
380 calories, 9g fat (2.0g saturated), 460mg sodium, 61g carbohydrate, 4g fiber, 14g protein

Makes 30 servings; serving size 1 bar

This remake of a cookie classic has only 160 calories and 2.5 grams of saturated fat. Not bad for a sweet dessert and a lot better than traditional Seven Layer Bars.

Ingredients:
1 1/2 cups old-fashioned oats
1 cup walnuts, coarsely chopped
1 cup garbanzo beans, drained and rinsed
1/4 cup wheat germ
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1/2 teaspoon kosher salt
3/4 cup mini semi-sweet chocolate chips
1 cup dried cranberries
3/4 cup sweetened shredded coconut
One 14-ounce can low-fat sweetened condensed milk

Directions:
1. Preheat the oven to 350 degrees F. Lightly oil or coat a 9 x 13-inch baking pan with nonstick cooking spray and set aside.

2. Spread the oats evenly on a baking sheet and bake until lightly browned, 8 to 10 minutes. Stir occasionally to ensure even browning. Remove and set aside. Place the walnuts on the same baking sheet and bake, stirring occasionally, until lightly browned and fragrant, 3 to 5 minutes. (Keep a watchful eye on the nuts so they don't burn!) Remove and set aside.

3. Place the toasted oats in the bowl of a food processor and process for 10 seconds. Add the beans, wheat germ, butter, canola oil, and salt and pulse until well combined. Press the mixture into the bottom of the prepared pan, and smooth down evenly with your fingers or palms to form a bottom crust.

4. Top evenly with the chocolate chips, cranberries, walnuts, and coconut. Pour the condensed milk evenly over the layers.

5. Bake 22 to 25 minutes, or until the coconut is golden brown. Cool on a wire rack and cut into thirty 1¾ x 2-inch bars. Best if stored in the refrigerator.

Nutrition:
160 calories, 7g fat (2.5g saturated, 0.5g omega-3), 50mg sodium, 20g carbohydrate, 2g fiber, 14g sugar, 3g protein

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