Ingredients
Pancake
1 1/2 cups all-purpose flour
1 1/2 cups milk
6 large eggs
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) butter
Apple Filling
2 large Golden Delicious or Granny Smith Apples, peeled and sliced
2 tablespoons butter
1/4 cup light or dark brown sugar
Whipped cream for serving (optional)

Preparation
To make pancake: In a bowl, whisk together flour, milk, eggs, sugar and salt until no lumps remain. Let stand for 30 minutes. (You can mix batter the night before, cover and refrigerate. Remove from refrigerator when you begin preheating oven.)
Preheat oven to 450°F. While oven preheats, place a large slope-sided baking pan or ovenproof skillet into oven and add butter. When butter is melted, remove from oven.
Pour pancake mixture into heated pan and return to oven. Bake pancake for 15 to 20 minutes, until edges are puffed high and golden.
To make apple filling: While pancake bakes, in medium skillet, saut? apples in butter until tender, 5 to 10 minutes. Add brown sugar and stir until dissolved. Transfer to serving bowl.
To serve pancake, be sure guests are at the table when you bring it in, as it will slump quickly. Cut pancake into quarters, and fill each serving with saut?ed apples. Pass the whipped cream on the side, if desired.

Serves
Serves 4

Ingredients
2 slices whole grain bread
1 apple, favorite variety
1 USA pear, favorite variety
2 tablespoons almond butter*
Chopped almonds, roasted**

Preparation
Toast bread. Meanwhile, core and slice pear and apple 1/4- inch thick. Spread toast with almond butter, top with apple and pear slices and garnish with chopped almonds.

Approximate nutritional analysis per serving:
Calories: 254 Total Fat: 10g
Cholesterol: 0mg Protein: 8g
Carbohydrates: 38g Sodium: 72mg

Serves
This recipe makes 3/4 cup.

Notes, Tips & Suggestions
*Almond butter may be found next to the jams and jellies in some supermarkets. Otherwise, make it by grinding together 1 cup roasted almonds and 1/8 teaspoon salt in a food processor or blender, then adding 3 tablespoons almond or vegetable oil in a slow, steady stream and blending until the mixture comes together.

**To roast chopped almonds, preheat oven to 350°F. Roast 8-12 minutes, until light brown.

Ingredients
1 medium Northwest pear, cored and diced
1/2 cup low-fat fruit-flavored yogurt
2 to 3 tablespoons granola

Preparation
Stir diced pear into yogurt. Serve in small bowl with granola over top.

Nutritional Analysis per Serving:
Calories: 286 Total Fat: 6g
Cholesterol: 5mg Protein: 7g
Carbohydrates: 55g Sodium: 67mg

Serves
Makes 1 serving.

Ingredients
PANCAKE
2 teaspoons margarine or butter
1 1/4 cups Hungry Jack Buttermilk Pancake & Waffle Mix (Just Add Water)
3/4 cup water
2 tablespoons sugar
1 egg
1 can (15 1/4 ounces) sliced peaches, well drained, coarsely chopped
TOPPING
1 cup sliced strawberries
2 (3 1/2-ounce) containers vanilla pudding

Preparation
Heat oven to 375°F. Generously grease 9-inch pie pan with margarine. In medium bowl, combine all remaining pancake ingredients except peaches; beat with wire whisk or low speed on electric mixer until smooth. Fold in peaches. Pour
batter into greased pie pan.
Bake at 375°F for 22 to 30 minutes or until golden brown and center springs back when touched lightly.
To serve, run knife around edge of pancake to loosen. Top pancake with strawberries. Spoon pudding over fruit. Cut into wedges to serve.

Serves
4 servings

Notes, Tips & Suggestions
TIP: If desired, use favorite fresh or canned fruits, drained, in place of strawberries.

Ingredients
2 cups Hungry Jack Buttermilk Pancake & Waffle Mix (Just Add Water)
1 (9.6-ounce) package Jimmy Dean Fresh Taste Fast! Precooked Pork Sausage Links
1/2 cup each of your child’s favorite jellies and jams (grape jelly, strawberry jam)
1/2 cup Hungry Jack microwave ready regular syrup
1/2 cup honey

Preparation
Prepare pancakes and sausage links according to package directions.
Roll one pancake around each sausage link to create pigs-in-a-blanket.
Pour jellies and jams, syrup and honey into individual
bowls (small serving bowls) or cups to Create “dipping sauces” for each family member.

Serves
8 servings

Ingredients
6 frozen Kellogg’s Eggo Nutri-Grain Pancakes or Kellogg’s Eggo Buttermilk Pancakes
3 Morningstar Farms Maple Flavored Veggie Sausage Patties
1 tablespoon apple, cherry or strawberry preserves

Preparation
Prepare pancakes according to package directions.
Cook maple-flavored veggie sausage patties according to package directions. Cut each patty in half.
Spread preserves on warm pancakes. Top each with veggie sausage patty half. Fold pancakes around veggie sausage patties. Serve immediately.

Preparation Time
15 minutes

Total Time
15 minutes

Serves
Makes 6 sandwiches; 3 servings

Ingredients
1 cup sliced almonds*, divided
1 whole orange
1 egg
2/3 cup 100% orange juice
1 cup 2% reduced fat milk
2 tablespoons grapeseed oil or canola oil
3/4 cup buckwheat flour
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
Orange-Almond Syrup
1 cup 100% orange juice
1 cinnamon stick
1/2 cup light maple syrup
1/4 cup reserved roasted almonds

Preparation
Preheat oven to 375°F.
Spread almonds over a cookie sheet and bake 5 to 7 minutes until nicely browned. Remove and cool at room temperature.
Grate zest of orange, being careful not to grate into white pith. Peel remainder of skin and slice between membranes to separate each orange segment. Set aside for garnish.
Combine egg, orange juice, milk and oil in medium bowl and mix well. In large bowl, combine both flours, baking powder and salt with reserved orange zest. Add liquid to dry ingredients and mix thoroughly, being sure to leave some lumps. Set aside 1/4 cup almonds for syrup, then gently mix remaining 3/4 cup into batter until ingredients are combined, but still lumpy. (Do not over- beat or stir until smooth, as this will make pancakes tough.)
Ladle batter onto hot, non-stick skillet coated with cooking spray and cook until some bubbles begin to appear on top, about 3 minutes. Flip cake over and cook 2 minutes. Serve immediately with Orange-Almond Syrup (recipe follows), and garnish with orange segments.
Orange Almond Syrup Simmer orange juice and cinnamon stick in small saucepot over medium heat until reduced to 1/2 cup, about 15 minutes. Add maple syrup. Remove cinnamon stick, stir in reserved roasted almonds and serve warm.

Preparation Time
20 minutes

Cooking Time
50 minutes

Nutrients per serving: Analysis from Genesis R&D by ESHA Research, Inc.
Calories: 530 Total Fat: 25g
Cholesterol: Protein: 15g
Carbohydrates: 65g Sodium: 600mg

Serves
Makes: 6 servings, 2 (4-inch) pancakes each

Notes, Tips & Suggestions
*Note: While almonds provide a healthy fat, this ingredient may be removed to reduce the recipe’s fat content by 18 grams.

Ingredients
1 cup Post Spoon Size Shredded Wheat cereal
2/3 cup mandarin orange segments and their juices (about 1/2 of 11-ounce can)
1/4 cup Breyers Vanilla Lowfat Yogurt

Preparation
PLACE cereal in serving bowl. Top with mandarin orange segments and juice.
TOP with yogurt.

Serves
Makes 1 serving

Ingredients
4 large eggs, separated
2 cups whole milk
1/2 cup melted butter, cooled
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg
3 tablespoons orange blossom water
Confectioners’ sugar

Preparation
In bowl, beat egg yolks, then add milk, cooled melted butter, and vanilla.
Sift together flour, baking powder, baking soda, sugar, salt, cinnamon, and nutmeg.
Gradually add dry ingredients to egg mixture and beat well.
Separately, beat egg whites until stiff. Carefully fold whites into batter, then beat in orange blossom water.
Using Belgian waffle iron per manufacturer’s directions, cook the waffles.
Dust with sifted confectioners’ sugar, tapping and pushing it though a sieve with the back of a spoon. Serve with honey, maple syrup, or preserved fruit sauce.

Serves
Serves 4-6

Ingredients
Toasted multigrain English muffin
Tomato slices
Scrambled egg substitute
Boca Meatless Breakfast Patty
Shredded reduced-fat cheese

Preparation
Layer a toasted multigrain English muffin with tomato slices, scrambled egg substitute and heated Boca Meatless Breakfast Patties. Sprinkle with shredded reduced-fat cheese; cover with top half of muffin.

Notes, Tips & Suggestions
Tip: Season with freshly ground black pepper. Wrap sandwich in foil for easy holding if you are on the go.