by CAT CORA
LEMON-PECAN PANCAKES
One of my favorite pancake recipes! This has some great flavors from the lemon zest, vanilla, and pecans. A nice twist on an old favorite.
It’s also brain healthy. Whole grains are rich in many of the B vitamins that work to reduce inflammation of the brain, potentially preserving your memory. Also, pecans are shown to be an exceptionally rich source of Alzheimer’s-fighting antioxidants—vitamin E, ellagic acid, flavonoids—that are believed to help prevent disease-causing oxidation in cells which have been linked to developing Alzheimer’s Disease and other types of dementia.
Ingredients:
1 ½ cups multi-grain/whole grain pancake mix
1 tsp raw sugar
1 Lemon (zested)
1 ¼ cups low fat milk (warmed slightly)
1 large egg (beaten)
2 Tbsp. unsalted butter (melted)
1 tsp vanilla extract
½ cup pecans (very finely chopped)
Fresh berries
Powdered sugar
Maple syrup
INSTRUCTIONS
- Preheat griddle pan or large sauté pan over medium heat. In a large bowl, mix the pancake mix with sugar and lemon zest. In a separate bowl, mix together the low-fat milk, egg, butter, and vanilla. Make a well in the center of the flour mixture and pour in the milk mixture and chopped pecans. Whisk just until well combined. Butter sauté pan or use cooking spray. Spoon by 1/4-cupfuls onto the griddle; being careful to not let edges touch. Cook until the tops begin to bubble and just turn golden, about 3 minutes, flip for 1-2 minutes more on other side until light golden brown. Transfer to a plate, and repeat with remaining batter until all pancakes are finished. Serve hot, with maple syrup, fresh berries, and powdered sugar, if desired.
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COCO-MANGO SPINACH BRAIN SHAKE
Why is this brain healthy? Spinach is jam-packed with nutrients, such as folate, iron, calcium, and vitamins E and K, which can help protect the brain by fending off dementia in older adults. Flaxseed is an excellent source of Omega-3 fatty acids, proven to help protect the brain against memory loss.
Makes 2 Shakes
1 Mango–peeled and Cubed–extra small dice for garnish
2 Tbsp Shredded Coconut
5-6 Almonds–unsalted
2 Cups Spinach–Fresh washed
1 C Coconut Water
1 C Ice
Add 1-2 tablespoons Natures Path
Flax plus cereal or granola
Add all ingredients into a blender and blend until smooth and no large chunks of ice remain. Pour into chilled glasses and garnish with diced mango. Pour the cereal on top and stir in.
Eat with spoon or straw. (Optional: Serve in coconuts!)