My kids LOVE pancakes, and I love to make them for them, but I struggle with serving my boys a lot of white flour. I grew up with a lot of baked goods. My grandmother was the Queen of baking and my mother absorbed her love for sweets as well.
My mom would always have homemade cookies, muffins, pies and cakes around. We always had desert after every meal. It was amazing that we all didn't end up being incredibly unhealthy but everything was made in house and not processed.
Now that I am a mom, I don't crave sweets at all and I never bake. I'm terrible at it. I LOVE cooking but I save baking to my mom. Unfortunately she lives 3000 km away so my poor boys are missing out:(
I struggle with baking because I have difficulty with the amount of sugar and white flour it requires. Don't get me wrong, I'm NOT a sugar Nazi, I still want and love to give my kids treats, but I also want to provide snacks that are tasty and good for them too. So when I bake, I try to omit ingredients and usually end up with a terrible result, but I'm still working on it. I truly believe with a lot of trial and error, we can provide great baked good snacks for our kids that do not have to be full of sugar. My first example is with these amazing pancakes!
BEST Whole Wheat Banana & Blueberry Pancakes
Makes A LOT! They freeze terrifically. Just defrost and pop in the toaster for a quick delicious breakfast!
3 cups whole wheat flour
6 tsp of baking powder
1 tsp of Himalayan sea salt
2 tsp cinnamon
2 tsp vanilla
3/4 cup of canola or safflower oil
1 - 2 ripe bananas
1 cup frozen blueberries
2.5 - 3 cups of milk or almond milk
Combine all dry ingredients in a large bowl and set aside. Whisk eggs then combine with oil, vanilla and milk. Then very thinly slice your bananas so they eventually melt into the pancakes. This sweetens the cakes without all of the sugar.
Add sliced bananas and frozen blueberries to the dried ingredients then follow with wet.
Mix together. The batter should be slightly runny. If it is too thick they will not be nice so add more milk until it is perfect.
1. When I have roasted flax meal available I will omit 1/4 cup of whole wheat flour and add 1/4 cup of the meal instead. This adds a nutty flavour and increases the nutritional value!
2. When I add the batter to the pan I will often spread out the batter so that it doesn't pile to thickly in the center of the pancake.
3. I make this recipe and freeze the whole lot to take with us camping. It saves so much time and a messy clean up when wanting to enjoy the outdoors. Let them defrost and toast them. The kids love them.
4. Try making these pancakes with safflower oil! They are SO good! That oil toasts so well and makes them a beautiful colour. I think it is now my go to oil for pancakes and waffles. My waffle recipe will be revealed at a later date ;)