There is no longer any reason to start your morning without pancakes. Even when you’re running late.
Like you, I try to do my best to provide a well-rounded healthy breakfast for my kids. Even though it only takes a few minutes to scramble an egg in the microwave/make toast/have a half a banana, somehow, that is too much to coordinate some mornings. Overhearing Emma’s teacher asking the children what they had for breakfast one morning got me thinking. Nearly all of the children said they had cereal. On that particular morning and like many mornings, since we were running late (we can’t make it to school on time again!), it’s what Emma had for breakfast as well.
Cue to these baked pancakes. Make them ahead of time and re-heat them when you’re ready to eat them. No hovering over a pan or flipping of pancakes required. Along with some fruit and yogurt, it’s a very civilized way to start the day. Or pack them to go — since the maple syrup is already in the pancake, they are easily portable. In this format, they’re also a great addition to lunch.
After trying them at home (and eating the entire tray with her dad), Emma requested them for her snack day at school. They’re dairy-free, nut-free and, if you skip the chocolate chips, have no refined sugar added. I was happy to see that of all the fruity pancake snacks we sent to school that day (we put the pancakes on skewers with fruit), we had only one leftover – which G managed to eat before we even got home.
Tips and Suggestions:
- Not worried about making the recipe dairy-free? Substitute skim milk in place of the rice milk and melted butter in place of the melted coconut oil.
- The recipe scales very well to make double or triple the quantity if needed. We double it, often!
- Been looking for information about sugar and what’s considered unprocessed and not? There’s a great post at Eating Rules about sugar and a further link regarding Stevia and other sweeteners.