It’s no BS that I struggle getting my daughter to eat a well-rounded diet full of all the dietary fiber, nutrients, and vitamins that she needs every day. She also has exceptionally LARGE poops that defy the logics of physics. So, needless to say, I add extra fiber content HOWEVER and WHENEVER I can. Here’s a pancake recipe that I’ve perfected over the span of the past few years.
I often make a DOUBLE BATCH and will FREEZE the extras (add squares of cereal paper or wax paper in between pancakes to prevent them from sticking together when they freeze) for my daughter to PUT IN THE TOASTER (on a HIGH SETTING). It’s a healthy snack packed with fiber, whole grains, Omega-3’s and protein. She can add any topping she wishes like peanut butter, Nutella, cinnamon and sugar sprinkle (provide a teaspoon for portion control) with butter, and maple syrup (provide a tablespoon for portion control). Even better, she can manage the toaster by herself, so I don’t need to help or micromanage her while she’s preparing her own snack. It’s a win-win!
1 ¼ Cup whole meal flour
¼ Cup unbleached white flour (I like to use self-rising flour for even fluffier pancakes!)
2 TBSP Organic Raw Coconut Sugar
½ Cup ground L.S.A. (or any ground nut/seed powder)
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 Cup water + ½ Cup milk (or non-dairy milk)
1 teaspoon vanilla extract
2 TBSP extra virgin olive oil
- Mix dry ingredients in a bowl.
- Make a well in the center and pour in water. Start mixing and add milk as you mix.
- Add eggs, vanilla, and oil – whisking until mixed well – lumps are OK!!
- Adjust your batter to a consistency that you are happy with either by adding a bit more water or a bit more whole meal flour, depending.
- Heat oil/butter/spray on skillet and pour pancake batter into small saucer-sized circles.
- Allow batter to become bubbly into the center and slightly brown and crispy on the edges before your flip your pancake. Allow pancake to cook on second side for one minute and remove to plate once the second side is golden brown. Add more oil/butter/spray for each round of pancakes you make. Add your topping(s) of choice and enjoy!
- To freeze extras, allow pancakes to cool completely. Cut squares of wax paper or cereal paper and place in between pancakes. Put in a baggie or snap-down storage container to freeze. Consume within 6 months. Set toaster to HIGH when reheating for a completely warmed pancake.