Spielbank Merkur

These whole wheat pancakes are healthy, hearty, and can even be made ahead of time. Imagine pancakes that incorporate the convenience of overnight oats with the excitement of a special weekend breakfast.

The recipe starts by whisking together milk, Greek yogurt, an egg, rolled oats, and honey. This combination is then covered and refrigerated overnight, but it can be kept in the refrigerator for several days if you want to get a head start on weekend brunch. The moisture of the milk and yogurt soften the oats you'll use in the batter.

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When you are ready to fire up the griddle, customize the batter with flavorful, nutritious additions like dried fruit, nuts, seeds, fresh apple, wheat germ, and oat bran. A dash of cinnamon and vanilla extract add flavor, as well.

These stick-to-your-ribs pancakes are a great way to kick off the morning and will give you energy for the rest of the day. Top with a pat of butter or serve with a side of applesauce for a healthy twist.

Ingredients
2 cups milk
1 (6-ounce) container Greek yogurt
1 large egg
3/4 cup rolled oats
2 tablespoons honey
1 1/4 cups whole wheat flour
2 tablespoons canola oil, plus more for griddle
1 tablespoon baking powder
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup dark raisins
1/4 cup walnuts, finely chopped
1/4 cup sesame seeds
1/4 cup wheat germ
1/4 cup oat bran
1 teaspoon ground cinnamon
1 medium apple, peeled, seeded, and shredded

Quinoa is technically a seed—considered a pseudo-cereal grain—that contains a whopping eight grams of protein per serving. It's a complete protein, containing all nine essential amino acids, something rarely found in plant-based food. And if that wasn't enough, quinoa is high in fiber, rich in vitamins and minerals, and gluten-free. This makes the superfood an ideal ingredient for those eating vegetarian, vegan, and/or gluten-free.

Quinoa is available in several colors including white, red, black, purple, and yellow. The white is the fluffiest while the darker colors add more of a crunch to your dishes. When it comes to cooking quinoa, if you know how to cook rice, then you're all set. The method is basically the same, although quinoa cooks in less than half the time of some rice varieties. While there are other methods of cooking quinoa, including in a rice cooker, this method of stovetop cooking will produce perfect quinoa every time.

Sweet potatoes are packed with flavor while also being nutrient-dense, a rich source of dietary fiber, antioxidants, vitamins, and minerals. Think of sweet potatoes beyond dinner; incorporate them into your breakfasts and bakes, too.

In our collection of recipes, you'll find great main and side dish recipes as well as appetizers, first courses, and desserts. Enjoy the richness and smoothness that sweet potatoes have to offer. Why settle for a simple baked potato if you can have more?
his flavor-packed vegetarian burrito recipe is low-fat and high-fiber, featuring puree of sweet potatoes, black beans, onions, chilies, garlic, and cilantro. The recipe calls for flour tortillas, but you can use corn for a crispier result.

Mash the ingredients by hand for a clumpier texture, and top with tomato salsa. For a thicker consistency, add two cups of Mexican rice to the mix before baking it, and top with cheese (or vegan cheese) for a bubbly, melted top. Serve with a side of guacamole and tortilla chips, or a salad of mixed greens with avocado-lime dressing.

These oatmeal pumpkin muffins (courtesy of the Wheat Foods Council) would make a great breakfast or snack for special occasions in the fall. Adding sunflower seeds means there's a bit of protein in these muffins too, making them perfect for vegetarians. Try them with soy milk and an egg replacer for a reduced-fat and vegan version.
Ingredients
For the Muffins:

1 cup flour
1/2 cup brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
3/4 cup canned pumpkin puree
1 large egg, lightly beaten
1/4 cup milk
1/4 cup sunflower oil
1 cup rolled oats
1/2 cup roasted sunflower seeds
For the Topping:

1 tablespoon margarine, melted
1/3 cup brown sugar, firmly packed
3 tablespoons sunflower seeds
1 tablespoon flour
1/4 teaspoon pumpkin pie spice