You guys know me by now. I’m all about getting as many good things into my kids as I can. It makes me feel good to know that I’m not only feeding them nutritious meals but setting a foundation that hopefully will set the stage for their food choices in the future, although allowing The Almost-9-Year-Old to make his own lunch decisions is eye opening.
Let’s save that for another post.
Anyway … back to these pancakes. They came out really yummy! Both kids agreed although they compliment my cooking the same way their Daddy does…
…by simply eating.
I swear, one day I’ll be surrounded my people who actually get excited about food the way I do! Until then I will take their silence as approval because Lord knows they are vocal enough when they DON’T like something I make.
For these pancakes I decided to pull out all the good stuff I had in the pantry.
I love that things like chia, flax and oat flour are getting more and more popular. I’m seeing them everywhere now and it’s makes cooking things up like this much more convenient. Before I found oat and almond flour at my local store I was grinding my own. It still works — click here to see my almond oat pancake recipe — but having things already ground is a lot faster and the pancakes come out fluffier. The kids like that.
I use a banana as the sweetener and find it absolutely perfect. Plus the 3-Year-Old refuses to eat them so I like knowing he still has some kind of banana in his diet. He and I eat the pancakes straight up, too, no syrup or anything. The Almost-9-Year-Old like syrup or applesauce to dip.
Here’s what I do…
- 1 ripe banana, mashed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 ground nutmeg
- 2/3 cup (6 fl. oz) milk (Any milk will work; I used 2% and almond with success.)
- 2/3 cup oat flour (80g)
- 2 tbsp ground flaxseed meal (13g)
- 1/2 cup almond flour (25g)
- 1 tbsp chia seeds (13g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Whisk the mashed banana with the egg, vanilla, cinnamon, and nutmeg.
Whisk in the milk and then add all the dry ingredients except the baking powder and soda.
Once everything is well combined, gently stir in the baking soda and baking powder.
Heat non-stick griddle over medium heat and spray with non-stick cooking spray.
Use about 1/8 cup of batter to make each cake.
Flip once edges just start to become solid and the bottoms are nice and golden.
Pile up and serve!
Makes 12-13 pancakes.
Anyone else sneak healthy things into pancakes? I’d love a few more ideas!
Here’s the nutritional info using unsweetened almond milk…
|Servings||Amt per Serving|
|200||9g||5g||old: 4||new: 5|