After our first night home with Sadie, we woke up to Hadley crying. Yes, Hadley…the toddler, not the nugget! When Aaron went into her room to check on her, I heard her loud and clear, as dramatically as possible say, “I..[gasp for air]…want..[another gasp]..waffles!” Obviously, our girl was hungry. And even more obviously, our girl loves herself some breakfast foods. She is a girl after my own heart, meaning that we both wake up ferociously hungry; needing to have some breakfast deliciousness immediately!
This morning, pancakes were the major request, of course accompanied with “Please!”….because in the five months since the great waffle debacle, we have mastered our manners. 🙂
I didn’t have any pancake mix, so I found a recipe, thought of a few healthy substitutions I could make, and went for it! I am not vegan, so I find no pain in embracing eggs and milk (even though I prefer drinking almond milk over regular,) but I love substituting flax for eggs when I can since it’s so nutritious. I also don’t go 100% whole wheat, because I think they get a bit card-boardy. I made a large batch, because I keep some in the fridge in a sealed, glass container for breakfast for the next few mornings, and then freeze the rest for pancake emergencies. Yes, fresh pancakes are always preferred, but when you are still feeding a baby in the the middle of the night, frozen ones work just as well!
Disclaimer: I don’t make the prettiest pancakes…it’s just not my thing. I am an impatient flipper, and for that reason, my pancake art truly suffers. Forgive me. I promise they taste much better than they look, and you or your persnickety toddler will be a fan!
1 cup whole wheat flour
1 cup all purpose flour
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon flax, set aside and a little water added to moisten it
1/4 cup butter or butter substitute, melted (Earth Balance is delicious!)
1 3/4 cups milk (or almond milk)
1/2 teaspoon vanilla extract
1 egg, beaten
1 bag of frozen, tiny (the tinier, the better) blueberries (I get mine from TJ’s)
1.) Combine all dry ingredients in a bowl.
2.) Add the wet ingredients, mix with a whisk (I prefer a bowl and whisk over my Kitchen Aid for pancakes…you don’t want to over-mix)
3.) Add the blueberries to your preference, sprinkling them in the mix and gently whisking them in. *If your batter is too thick, it’s okay to add a little more water or milk, but you definitely don’t want it too runny!
4.) Using a griddle or pan on medium-low heat, use either a 1/4 or 1/3 measuring cup to pour batter onto surface. Cook until you start to see bubbles, then flip.
We topped ours with Earth Balance and a splash of maple syrup. She ate three, which is a pretty big deal! 🙂
Happy Wednesday my friends!