Breakfast in our home tends to rotate between 5-6 options, with pancakes and extra eggy French Toast leading the charts.
Other staples include:
- Greek yogurt with “black sprinkles” (aka. chia seeds)
- Flavored oatmeal with whole milk and ground flax seed
- Whole grain cereal with dried fruit and cocoa almonds
- Kefir smoothies and fruit
What do all of these morning menu options have in common? Simple, fast and nutritious.
While I have friends who do not consider pancakes or French Toast “fast”, while they may take a few extra minutes, for me, the effort required seems very similar to any of the others options listed above. (If you are in the former camp and prefer to step AWAY from the stove, check out my friend Katie’s recipe for Baked French Toast Cups!)
The Ease of Pancakes
Perhaps I find these recipes easy because I know they are a win-win (nutritious and sure to please) and more often than not, my boys are excited to help make them – transforming the at times mundane task of meal prep into a fun family activity that helps distract them from the ever-calling land of cartoons 😉
This particular pancake recipe is not nutritious in thanks to whole grains, eggs, and wheat germ), by preparing them into bite size pancakes you are making them perfectly pinchable for little fingers!
And I’m not going to lie if I haven’t used this mix in a pinch for a fast and friendly family dinner alongside eggs or sausage. I keep the dry ingredients pre-mixed in Ball jars in our pantry to streamline the process. This way when the dinner bell strikes, if I do not yet have a plan in place I at least have a healthy, whole grain breakfast as a backup – one ready in less than 10 minutes!
Whole grain goodness within a pinch-worthy pancake.
A simple pancake, loaded with nutrition and perfect for baby led weaning or kiddos happy to remain in finger-food mode.
- 1.5 cups whole grain white flour or ½ whole wheat and ½ all purpose flour
- 1 T sugar
- 1 T baking powder
- ½ tsp iodized salt
- 1 cup skim milk or vanilla almond milk
- 2 eggs
- 1 TBSP unsalted butter
- 1 tsp vanilla extract
- Cooking spray
- In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
- In a separate medium bowl, add eggs. Whisk until smooth. Add milk, melted butter, and vanilla. Stir until combined.
- Slowly pour wet mixture into the dry mixture while stirring just until combined.
- Using a ladle or large spoon, pour mini pancakes onto a lightly sprayed skillet over medium heat. Once bubbles begin to appear, flip the pancake. Should only take a couple of minutes on each side – be sure to watch them very closely to prevent burning. Also, you may need to reduce the heat to medium-low because if the temperature is too high the outside of the pancake will become next to burnt while the inside is still gooey.
- Serve warm and when it comes to toppings, the options are endless. Maple syrup, pear jam, whipped topping, or our recipe for maple raspberry topping. A recipe that will have everyone at the table convinced you slaved over the meal preparation in thanks to this upscale topper, yet one whipped together in mere minutes.
Good Food For Kids, Good Food For Life http://www.goodfoodforkids.org/
Hope you enjoy this recipe as much as our family does! The raspberry topping is truly the icing on the (pan)cake, check out the recipe here.
Happiness & Health!
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