The best and healthier Pancakes : Whole wheat Blueberry Pancake with soy milk

This is by far the most healthiest pancake recipe using whole wheat flour and unsweetened soy milk. Although it sounds bland, it tastes actually really good !! As you can see, I don't put any refined sugar in the ingredients. I use maple syrup (real maple syrup) instead. 

Whole Wheat Blueberry Pancake w/ soy milk

( Makes 8 large pancakes)

Ingredients

1. Organic Whole wheat flour: 2 cups
   
2. Baking powder: 1teaspoon
3. Baking soda: 1/2 teaspoon
4. Fine grain sea salt: 1/2 teaspoon
5. Egg (organic): 2 large
6. Unsweetened soy milk: 2 cups
7. Unsalted butter: 2 tablespoons melted
8. Maple syrup (organic, grade B): 2 tablespoons
9. Organic Blueberry (frozen or fresh): 1/2 cups

Direction:

1. Melt butter. Use microwave (for convenience) for 20+ sec till butter just melt.
2. In a large bowl, combine all dry ingredients (flour, baking powder, baking soda, salt). Mix well.
3. In a separate bowl combine eggs, soy milk, melted butter, and maple syrup. Mix till all ingredients are well combined.
4. Add wet mixture into dry mixture. Use spatula combine the mixture like slicing the batter. Don't mix too much. Flour doesn't need to be completely mixed.
5. Heat the griddle to medium high. Pour batter and equally divided blueberry on top and cook till bottom is golden, edge of the pancake is cooked and till the bubble shows up on the top side batter. Flip the pancake and cook the other side. Repeat with remaining batter.

* Using pancake griddle makes it perfectly even heated pancake. If you don't have it, use non- stick coated pan. Then you don't need to worry about putting extra butter or other grease on the pan to cook. The batter already contains butter in it. Butter is saturated fat. It's not good to consume much.

* Eat with Maple syrup.My favorite - GRADE B ORGANIC. More amber flavor and nutrition.

My Shopping List: Organic Whole wheat flour, Grade B organic maple syrup, 365 Organic Unsweetened Soymilk
Where: for flour:  Fresh and Easy Neighborhood Market 
for maple syrup, soy milk : Whole Foods

Whole Wheat Spaghetti w/ Shrimp and Peas and Garlic Butter Sauce

I got the 100 % whole wheat spaghetti, which I was not really the fan of because it's not that chewy as normal pasta. But I want to replace the habit of eating white flour to whole wheat flour for the health benefit. We consume so much of flour product, and benefit of white flour is really nothing besides it helps to make stomach bigger. Whole wheat pasta has more than twice the fiber ( ave.5g fiber for 2oz dry pasta) than normal pasta (2g fiber for 2oz), which we all know how good fiber does in our body. What I don't  like about the whole wheat pasta is that the texture of pasta and surface of the pasta doesn't absorb spaghetti sauce well. To ease this problem, I cook pasta little bit longer to make softer and add small butter right away to mix with hot pasta. And add this sauce! The richness of the sauce and lightness of whole wheat pasta matches pretty well.

 Shrimp and Peas w/ Garlic Butter Sauce
( Serving: 2, Cooking time: 15 min.)

Ingredients

1. Uncooked shrimp
   
2. Yellow Onion: 1/4 medium large chopped
3. Green Onion: 3 sprig chopped
4. Green Peas (frozen)
5. Crimini Mushroom (Fresh Italian Brown Mushroom) sliced
6. Olive oil : 3 tablespoons
7. Garlic: 1 clove chopped or pressed
8. Butter: 1/2 tablespoon
9. Parmesan Cheese
10. Salt / Freshly grounded Pepper

Direction:

1. In a pan, put olive oil and heat it. Add onion and green onion and sautee for about 5 min. 
2. Add shrimp, garlic, mushroom, 1 tablespoon water, little bit of salt and pepper and cook till color of shrimp change to orange. Do not cook to long as shrimp will get dry and tough.
3. Add Parmesan cheese and butter, cook additional 1 min.
4. Pour over cooked whole wheat pasta!

*It's like pasta with cream sauce, but no heavy cream.