Now that I'm making lunch for three kids it only makes sense that I try to simplify a part of it. I've decided that I can do that by making mini-pancakes on Saturday mornings. This past Saturday LQ and I made over 75 mini-pancakes. Although pancakes will be a regular part of the kids' morning snack, I'll experiment with topping them in different ways so it doesn't get boring. One of LQ's favorite ways to eat mini-pancakes is with peanut butter and raisin (peanut butter and raisin pancake sandwich), so that will definitely be prepared. These pancakes are a great way to get your children to eat whole wheat and get some fiber in their diet.
I've posted my pancake recipe in the past, but in case you missed it here it is again...
Ingredients:
1 ripe banana1 1/4 cup soy milk/almond milk (more if the batter is too thick to pour)
1 TBS agave or maple syrup (more if you'd like it a little sweeter)
1 cup whole wheat flour
2 tsp sodium-free baking powder
1/4 tsp salt
1/4 cup pecans (crush after measuring)
sprinkle of cinnamon (LQ normally likes to add this part and there have been times when she adds a tiny mountain of cinnamon, if you accidentally do that add more milk, otherwise the batter is too thick)
Method:
Mash up the banana in a large bowl and add the milk and syrup. In a separate bowl combine the flour, baking powder, cinnamon and salt. Combine the wet ingredients with the dry ingredients and fold in pecans. Pour mixture into pre-oiled cupcake liners. Bake at 350. The timing will depend on what size liners you use. Just make sure your toothpick comes out clean when you insert it into the center.
