Cadence’s favorite breakfast food, by far, is pancakes. Or anything bread-based really. She’s such a picky eater—I constantly have to walk the line between feeding her something that she’ll eat a lot of (and I rest easy knowing she’s full) or feed her something good for her, that she’ll nibble at (but I know that she’s getting at least some nutrition).
Our family tries (TRIES) to follow a “real food” diet, meaning we try not to consume any food item that’s been heavily processed. This means I’m in the kitchen preparing the majority of our meals from scratch. It’s a lot of work, but I think the health benefits are wonderful. If you want to read more about the real food diet we TRY to follow, you can check out this website, 100 days of real food.
Since our family’s favorite pancake recipe uses white flour (a no-no in our real food diet) I’ve been experimenting with whole wheat pancake recipes. After much trial and error, I’ve got it dialed in, and I have to say, these are DELICIOUS!
- 1¾ Cup Rolled Oats
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2½ cups milk (for thicker, cake-like pancakes, only use 2 cups)
- 2 tablespoons honey
- 2 tablespoons butter, melted
- 1 banana, coarsely mashed
- Peanut Butter Maple Syrup
- ½ cup Real Maple Syrup
- ¼ cup Smooth Natural Peanut Butter
- Place the rolled oats into a mini food processor or blender. Blend until the texture of flour. Slightly more coarse than flour is ok too. In a large mixing bowl combine ground oats, flour, baking powder, baking soda and salt. Whisk to combine and set aside.
- In a large liquid measuring cup or bowl, whisk together the egg, milk, honey and butter. Mash the banana and add it to the liquid mixture.
- Pour half of the wet ingredients into the dry ingredients. Stir until everything is moistened, then pour the rest of the wet ingredients in, and stir until smooth. (Pro tip: adding liquid ingredients to dry ingredient in two steps creates the smoothest lump free batter you’ve ever seen. Seriously, try it!)
- Oil your griddle (if necessary) and use a ⅓ cup to measure out pancake batter onto the preheated griddle. Cook until the little bubbles move to the surface and pop, then flip. Cook the second side until nicely browned. Remove pancakes from the griddle and keep warm.
- Repeat with the rest of the batter. Makes about 2-dozen 4-inch pancakes.
- Peanut Butter Maple Syrup
- Combine the peanut butter with the maple syrup. Warm on the stove or in the microwave. Stir and keep warm until ready to use.
My favorite part of these pancakes is the peanut butter maple syrup. I’m sorry, I don’t think you heard me. PEANUT BUTTER MAPLE SYRUP!!! Oh my gosh, where has this been all my life!? I’ll never eat pancakes without it ever again! The best part is, it follows all the “rules”! Natural, organic peanut butter + organic real maple syrup = pure heaven! (Pro tip: The best price I’ve found on real maple syrup is at Costco—$13-$14 per bottle instead of $17+)
This recipe makes a lot of pancakes. I usually make 2″-4″ pancakes and then freeze them. Then all week, I have a finger-food bread item I can give to Cadence as part of her breakfast.
I know that these are still pancakes, which are not considered a health food item. But I LOVE that they are made with wholesome, natural, unprocessed ingredients. Makes me feel better when Cadence inhales them before anything else on her breakfast tray. 🙂