Breakfast

The most important meal of the day, breakfast jump starts your metabolism. Here are a few of my favorite recipe choices:

• Granola Mix
• Mini Breakfast Muffins
• Sugar Free Pancakes
• Sweet Potato Pancakes

Sugar Free Pancakes

I was out of sugar one day and thought I'd do a little experimenting. It turned out quite well. And that's not just my opinion. My family enjoyed the pancakes too.

One final word before you begin cooking. The batter will be thiner so these pancakes cook more quickly--use a lower heat or the outside will burn.

• 1 1/4 cups flour (I use 1 cup white and 1/4 wheat)
• 3 tsp baking powder
• 1/2 tsp salt
• 1/4 cup all natural applesauce
• 1 beaten egg
• 1 cup milk
• 2 tbsp oil

Sift together dry ingredients.

Combine egg, milk, applesauce and oil. Add to dry ingredients. Do not over stir.

Drop 1/4 cups of batter onto hot griddle. Flip when bubbles are present.

Serve with fruit and whipped cream. Enjoy.

Sweet Potato Pancakes

I've tried this recipe with yams and with sweet potatoes. It works well with either. So you can use the one you prefer or switch between the two for a little more variety. The recipe says to use 1/4 cup of sweet potato but I never measure. I just use one large sweet potato or yam. And I've found popping them in the microwave is the easiest way to prepare them for mashing.

This recipe will also work with rice flour rather than wheat if you'd like to be glutten free. It makes the pancakes a little more dense. You'll probably want to cook them a little longer on a lower heat.

Also, I've found that these pancakes taste good with just a little honey and butter. Hope you enjoy.

• 4 eggs
• 1/2 tsp baking powder
• 1/4 cup mashed sweet potatoes
• 1/4 cup butter
• 1/4 cup milk
• 1/4 tsp cinnamon

Preheat a large skillet or griddle.

Beat eggs in large bowl. Add all remaining ingredients and mix well.

Drop 1/4 cups of batter onto hot pan. Cook 3 minutes per side--until lightly browned.

Mini Breakfast Muffins

These muffins make a great breakfast when you are running a little late or are otherwise crunched for time. Or you can use them as a tasty snack at anytime. One note before you make them, be sure and use paper muffin cups because these muffins will stick to the pan if you don't.

• 1/2 cup and 1 tbsp pitted dried chopped dates
• 1/2 water
• 1/2 tsp baking soda
• 2 tbsp unsalted butter
• 1/2 cup and 2 tbsp flour
• 1 1/4 tsp baking powder
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 1 egg, beaten

Preheat oven to 350 degrees Fahrenheit. Line muffin pan with paper cups.

In small saucepan bring to boil dates and water. Cook over low heat for 10 minutes.

Meanwhile sift together flour, baking powder and sugar.

Stir in baking soda and butter into saucepan. Stir till butter melts.

Beat eggs. Add eggs, vanilla and date mixture to flour mixture. Mix until combined. Pour into paper cups. Bake for 12 to 15 minutes. (Please note that the baking time is for mini muffins - larger muffins will require more baking time.)