Keeping Breakfast Interesting – Toddler Version. Banana Pancakes From Scratch.

I’m not sure if I’ve mentioned this previously or not, but our typical breakfast consists of some variant of a smoothie with the most common including the following ingredients:

2 bananas
1 huge scoop of peanut butter
1 – 1.5 cups of quick oats
~200mL of yogurt. If using peanut butter, then vanilla, else fruit flavored
milk or more recently coconut almond milk

While this continues to be consumed with enthusiasm, there is also a new found appreciation for pancakes and waffles. For a short while we fell into the bad habit of having waffles once or twice a week, and using frozen store-bought waffles to meet the need. Not healthy.

So, we’ve started to make large batches of pancakes from scratch. We store them in the fridge and toast them in the morning as needed. This has been a huge hit and provides a nice alternative to smoothies especially as the weather is getting cooler. I’m including the typical ingredients below for a single batch. Usually I’ll make a double batch of pancakes since we’re storing them anyway.

1.5 cups of flour
0.5 tsp of baking powder
0.25 tsp of baking soda

In another bowl:
1.5 cups of milk
2 teaspoons of lemon juice
1 tablespoon of sugar

Melt about a tablespoon of butter and add to the milk mixture after about 5 minutes
Add an egg to the milk mixture.

Add the wet mixture to the dry and stir with a fork. Lumps are fine.

Mash a very ripe banana with a fork. Stir it into the batter.

That’s it. Now it’s time to cook the pancakes and enjoy.

Making Friends on a Saturday Morning. Quick and Easy Pancakes

When our little guy woke up on Saturday we asked the questions we always ask.

Me: “Did you have a good sleep?”
Him: “Yes”
Me: “What did you dream about?”
Him: “Pancakes”
Me: “What?”
Him: “Pancakes”

Challenge accepted. Here’s the recipe I used. It was quick, easy, didn’t make too many and clearly idiot proof as I pulled it off.

In one container, whisk:
    A couple tablespoons of sugar.
    1.5 cups of milk.
    A couple teaspoons of lemon juice (I used Reallemon…)
Then mix in:
    1 egg (I was told room temperature. No idea what difference that makes).
    About a tablespoon of melted butter.

In a second container, whisk together:
    1.5 cups of flour (I used white as I didn’t have any of the ‘healthy’ stuff.
    1 teaspoon baking soda.
    Around 2 teaspoons baking powder.
    A pinch of salt.

Pour the wet stuff into the dry stuff and mix with a fork. It’s ok for it to be a bit chunky.

Now spoon its out onto a pre-heated (i keep it on medium to medium-low to avoid burning) greased heavy frying pan and cook. Flip them when you see bubbles bursting on the pancake’s upper surface.

By the way, our son prefers his with either almond butter or guava jelly.