I make hot breakfast for my kids almost every single morning. There are very few exceptions – mostly because I set a particular precedent and now they won’t eat cold cereal. Talk about shooting yourself in the foot. Anyway, because of this fact, I’ve gotten really creative with the breakfasts I make, specifically in the pancake department. I found that I could hide almost anything in a pancake, in a good way. I make a new-fangled pancake batter with some crazy ingredients, I scramble a couple of eggs to go with them, and serve a side of fruit. BOOM! Healthy breakfast, please and thank you.
If you want to know my pancake secrets, here are a few suggestions.
- Start with Bisquick (or whatever type pancake mix you prefer). I like Bisquick because it doesn’t have a ton of sugar in it to begin with, but it’s a good base so you don’t have to add things like baking powder or salt. I typically include the ingredients it suggests for pancake-making (a couple of eggs and some milk), then I flavor it with whatever mood I’m in that day.
- Add in vanilla extract. I ALWAYS dribble in some vanilla extract to the batter. No excuses not to. I make my own (well, my mom makes it, but I help!) so it’s extra special, but if you’re not a creative guru like my mama, regular vanilla will do.
- Get some fruit. Usually, I opt for whatever is overripe/soft/abounding/neglected in our kitchen. Banana works well, but we also like blueberry and strawberry, or a combination of those. Mash it or puree it, and stir it in. Do it before the milk, because it often means you need less milk, because it’s juicy.
- Grab some flaxseed. Or chia seed. Or almond flour. Or whatever power powder you have around. Even ginger or turmeric could hide if you have a careful hand. You can likely sprinkle in a couple of tablespoons of the powders (or a teaspoon or two of the spices) without it getting noticed by kids or husbands.
- If you’re feeling generous, dump in some chocolate chips. Or if you’re like my family, Craisins. Sprinkles could also be fun if you’re celebrating something! Finely-chopped nuts are good, too, if your family is okay with nuts and likes a little crunch (Banana walnut pancakes, I’m looking at you.)
- Mix in some peanut butter or cocoa powder for a new spin on flavored pancakes. Peanut butter adds protein, of course, and makes them wonderfully thick and fluffy. Cocoa powder gives them a chocolatey tone without a ton of sugar… although I find that you need to add a little sugar (if you’re using Bisquick especially), honey, or other sweetener to combat the slight bitterness. I typically go for coconut sugar.
- Shape them like Mickey Mouse, snowmen, or caterpillars if you’re feeling fancy, and top them with some pure maple syrup. More flavor than “pancake syrup” (sorry, Aunt Jemima) and no artificial ingredients!
Pancakes please kids almost every time you make them, so I hide all sorts of goodies in there and call them healthy. I’ve stopped measuring things entirely and just go by looks. If the batter’s consistency looks like it’ll cook up on a pan, your breakfast won’t fall flat. BA-DUM, TSSS! (My husband told me that would be funny. If you didn’t laugh, it’s his fault.)
In case you’re wondering, this is just another post about my love affair with breakfast food.
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