The little ladies don't always eat a big breakfast. We are always on the go in the mornings and breakfast usually consists of berries & a granola bar or a homemade biscuit & milk.
So on the weekends, we sometimes like to do a big breakfast and a popular request is Pancakes! My base recipe comes from the Better Homes & Gardens cookbook. I tweak it to make it a little healthier for the little ladies and this is one recipe that they barely notice the difference!
Weekend Pancakes
Ingredients:
1/3 cup flour
2/3 whole wheat flour
1 Tbsp sugar
2 Tbsp wheat germ
2 tsps baking powder
1/4 tsp salt
1 egg, beaten (or replacement equivalent)
1 cup liquid (organic milk/soy milk/almond milk or water)
2 Tbsp melted butter (or any kind of oil substitution - applesauce works really well)
(I always try to use organic ingredients when possible)
Directions:
1) In a large mixing bowl, stir all dry ingredients together.
2) In a small bowl, mix liquid ingredients until well blended.
3) Pour liquid mixture into the bowl with the dry ingredients.
4) Stir until blended, but slightly lumpy.
5) Pour about 1/4 cup of batter into your lightly greased frying pan or griddle.
I keep mine at about medium-hot.
6) When pancakes have bubbly surfaces, flip over to cook the second side.
7) Serve with maple syrup and enjoy!
This is a great base recipe and can be easily changed by adding blueberries or bananas. If you use "purple" all natural applesauce, you'll get purply pancakes!