Breakfast Pancakes

As a mother of two young children who love pancakes, I have spent more time than I cared for standing by the stove flipping pancakes for breakfast. In fact, I have flipped many pancakes for their lunch too. After trying out countless of recipes, I have come up with different ways to make pancakes a healthier breakfast (or lunch) for my kids. Here are some ideas:

  • You can use just about any type of flour and it will not affect how delicious the pancake is. So, to add fibre and nutrients, I typically use a mixture of whole spelt, whole barley and oat flour. I also add ground almonds, ground flax and ground chia seeds to the mix as well. I use the above because they are constantly in my pantry, but I don’t see why other flours or seeds would not work as well.
  • Adding fruit to the pancake batter sweetens it naturally without the use of sugar or other sweeteners. I like to stir in a mashed, very ripe banana and a generous handful of frozen blueberries.
  • I add plain Greek yogurt and at least two eggs to the pancake batter to boost the protein intake for my kids.
  • Using a good non-stick frying pan for cooking the pancakes means that I don’t have to add any oil or butter when frying the pancakes and they won’t stick to the pan.

Yum-yum-yummy pancakes….. No, seriously. Are pancakes ever NOT delicious?


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