I've been experimenting with different pancake recipes to find a perfect one that my whole family will enjoy - both grownups and kids. Luckily, I finally hit the jackpot! These delicious pancakes will not only please adults, kids, and even picky eaters, but they're made with wholesome ingredients and packed with nutrients, like B-vitamins and fiber, to support nutrition and health.
Pancakes are a breakfast favorite for many kids because of their easy-to-chew-texture, mildly pleasing taste, and easy-to-customize for diverse palates. Chocolate Chip Pancakes for Breakfast? = Fun Mom 😎
Give them a try and see for yourself! Be sure to tag @fromthestartnutrition (Facebook/IG) or @fromthestartrdn (Twitter)
2 cup oats, quick-cook, gluten-free if necessary
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon, ground
1/4 tsp salt
1 banana, ripe, mashed
1 cup oatmilk milk or milk alternative, unsweetened
1 tsp vanilla extract
Preheat griddle to medium. If using a non-stick skillet you can wait to warm until the batter is complete.
Add oats, baking powder, baking soda, cinnamon, and salt to a blender. Process until mixture resembles flour.
Add banana, milk, egg, vanilla, and maple syrup and pulse until batter forms. Let batter sit for 5-10 minutes to thicken.
Grease griddle or skillet and bring to medium heat. Using 1/4 cup measure cup, pour batter to create pancakes.
Once bubbles appear on the surface, flip the pancake with a spatula and continue to cook until the pancake springs back when touched.
Serve pancakes warm or follow the directions below to freeze and cook in a toaster
Recipe makes 4-8 pancakes
Freezing tips: Place a sheet of non-stick wrap on your counter [waxed paper, parchment paper, or press-n-seal]. Place cooled pancakes along one edge in. a single layer. Fold over and create another layer. Repeat until pancakes are completely wrapped and ready for freezing. Having the wrap in between the pancakes allows for easy separation. To cook: Remove pancakes from the freezer and let stand a few minutes - separate and place in the toaster to cook.
Work With Me
Hi! I’m Beth.
I’m a Registered Dietitian Nutritionist, Certified Intuitive Eating Counselor, and Mom of 3 little ones. As a pediatric and family dietitian, I use a gentle, Intuitive Eating-based approach to help children/families, adolescents, and adults overcome feeding disorders, disordered eating, and eating disorders. Through individualized care, I help clients optimize their health and improve mealtime enjoyment, while healing their relationship with food and body. Get in touch! Contact | Welcome to FTSN!
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