When in doubt, make pancakes. For the under-5 set, there is no meal guaranteed to be gobbled up like pancakes. Actually, we’ve never known a mommy to turn her nose up at a pancake either. So, naturally, we had to figure out a way you could eat pancakes every single day. Here’s how.
Let’s be honest: nothing beats a buttery, crisp around the edges buttermilk pancake the size of, roughly, Texas, drenched in butter and dripping with maple syrup… oh… are you still here? You can save those blood-pressure bombs beauties for champagne brunches and Easter breakfasts when only the old-school fave will do.
These pancakes have the sweet, fluffy goodness of a diner short stack but are so simple and healthy, you can justify eating them every single day if the mood strikes you. Plus, they’re gluten- and dairy- free, whip up in 5 minutes flat, and are a great way to get some protein & healthy carbs into you and your little people. They also make a great finger food for babies & toddlers! Try making a big batch Monday morning and gently reheating in a skillet or wrapping in foil and reheating in the oven for the next couple of mornings. You will be Mom of the Year. Just like when you served that delicious Shepherds Pie last week…
Serve with a schmear of your favourite natural nut butter & maybe a drizzle of honey, or with maple syrup if you’re going all out.
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gluten-free blender pancakes
yields 6-8 small (4″) pancakes
- 2 eggs
- 2 small, ripe or overripe bananas
- 1/2 cup gluten-free oats
- 1/2 tsp baking powder
- splash pure vanilla extract
- coconut oil for frying
1. Combine all ingredients in blender or mini-blender (OK, OK, vanilla makes this “5 ingredients” — you can omit the vanilla, but it adds a lovely “fresh baked” aroma); whir until smooth and fully combined.
2. Heat coconut oil in a nonstick skillet over medium heat; drop batter 1/4 cup at a time without overcrowding and fry 2-3 minutes until brown around edges & bubbly on top. Flip & fry 30 seconds.