Yesterday was National Pancake Day, or something like that. So we played our part and went to IHOP for dinner with the kids because EVERYBODY GOT A FREE SHORT STACK! *
Of course my kids flipped for pancakes, with the big one eating her entire stack plus a quarter of the little one’s. My 14 month old ate almost half of his, which is pretty amazing since we’re coming off his second stomach bug this winter that seems to drastically reduce the foods he is willing to eat again. So now we’re up to cheerios, bananas, blueberries, cheesey eggs, pancakes, and his favorite- asparagus.
This morning I thought that pancakes might be a good option for the kids since they liked them so much last night and I found myself thinking “Wish I had some bisquick or some healthy bisquick alternative to just mix in a lil milk and have pancakes galore in no time at all!”
I racked my brain, my cookbooks, and my pantry and came up with this breakfast baking mix:
1 cup whole wheat flour
1 cup whole wheat pastry flour
1/2 cup unbleached white flour
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp baking powder
1 1/2 tsp cinnamon
Mix all these together and store in an airtight container.
I took a cup of this mix, added a tablespoon of flax seed, a half tablespoon of both oil and maple syrup (the real kind, not the 2% maple syrup 98% corn syrup!) and somewhere around 3/4 c milk. I mixed it all together for a healthier pancake for the kids! It made about a dozen kid-sized pancakes.
Breakfast success!!! Took a little time today, but next time I’ll already have my own healthy mix ready!
*In keeping with my clean eating deal, I ordered an egg white veggie omlete w/ no cheese. No fun, I know, but those white fluffy pancakes would’ve sent me spiraling into sugar self destruction. Keith was happy to eat mine and to point out that my meal cost $10 while the rest of the family’s was free! Not complaining, just observing he said. LOL.