peach pancakes

The fourth of July is lovely in Nashville. We road-tripped down to the land of Tennessee to celebrate with her on her favorite holiday. While there, we dined on some great southern food. In addition, we made a feast of breakfast; peach pancakes and a broccoli-asparagus scrambler.

Peaches are a great addition to breakfast. They are so sweet, and were the perfect balance in these whole wheat pancakes.

We also found an adorable "K" cup. Perfect for the 3 cups of coffee that accompanied breakfast.

Peach Pancakes

 Peach Whole Wheat Pancakes 

3/4 cup all-purpose flour 
3/4 cup whole wheat flour 
3 tablespoons sugar 
1 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
1 teaspoon salt 
1 teaspoon cinnamon
1 1/2 cups low-fat buttermilk 
1 tablespoon vegetable oil 
1 large egg 
1 large egg white 
2 large peaches, cored and sliced thinly

Honey flavored Greek yogurt
honey
extra sliced peaches

 Stir flours, sugar, baking powder, baking soda, salt and cinnamon. In a separate bowl, mix the buttermilk, oil, and eggs. Stir the wet ingredients into the dry until well mixed. Stir in the sliced peaches, leaving a few slices to use as a topping.

Heat a skillet and spray with cooking spray. Place pancake batter by the half-cup on the skillet. Cook pancakes for about 2 minutes on each side, until golden and bubbly. Serve the warm pancakes with Greek yogurt, honey, and peaches.

Broccoli Asparagus Scrambler

The "K" Cup

Breakfast!

 Broccoli Asparagus Scrambler
1 Cup fresh broccoli
1 Cup sliced asparagus
2 Cups spinach
1/2 cup sliced onion
1 teaspoon salt
6 eggs
2 Tablespoons Milk

Heat a large saute pan with a touch of olive oil. Add the broccoli, asparagus, spinach, and onion, and saute for about 2 minutes. Whisk the eggs and salt and milk in a separate bowl, and add to skillet. Scramble in pan until eggs are fully cooked through.
Serve immediately.