The typical pancake breakfast is far from nutritious however; it does not need to be so. Due to my kid’s affection for pancakes, I’ve come up with a few healthy variations that bring happy shouts of “pancakes for breakfast!!”
- First off, make them from scratch; it’s quick and easy, I promise. And worth it to forego the preservatives, hydrogenated fat and inferior flavor of mixes.
- When mixing the batter half to two thirds of the amount of flour called for can be substituted with a mixture of whole-wheat flour, ground flax seed, quick oats or oat bran.
- Low fat or fat free milk can be substituted for whole milk and for the lactose intolerant soymilk and almond milk work nicely.
- Throw chopped apples, bananas, nuts, blueberries or mini chocolate chips into the batter.
- In lieu of syrup we often use apple butter, fruit compotes, jams, sliced fresh fruit or yogurt.
Saturday Morning Pancakes
1 cup flour (I do a mix of 2/3 cup whole wheat flour and 1/3 cup ground flax seed)
1 teaspoon baking soda1 teaspoon baking powder
1 Tablespoon sugar
1 teaspoon salt
½ teaspoon cinnamon (optional)
1 ½ cups quick oatmeal
2 eggs, beaten
1 ¾ cup buttermilk (I use almond milk and add 1 teaspoon of vinegar to make “buttermilk”)
¼ cup oil
Sift dry ingredients into bowl and mix in oatmeal thoroughly. Combine eggs, buttermilk and oil then add to dry ingredients. Stir just until moistened.
Fry on hot griddle until browned on each side.
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