Tag Archives: pancakes

Mini Funfetti Pancake Muffins

I love baking for my son’s kindergarten class.  The other night, I was brainstorming ideas and thought of Ethan’s favorite foods-one of which is pancakes.  So I decided to make these mini “puffins” pancakes + muffins (I totally didn’t coin this term and can’t tell you exactly where I heard it first (which was a while ago) but cute and clever right?).  Mini anything is super cute and perfect for little hands. So if you don’t own a mini muffin tin, you need one!

Just running off this recipe for bit to let you know that it’s always a great idea to create fun names for recipes and foods for kids.  Kids actually prefer foods with fun names!  According to my favorite professor in the field of nutritional science, Brian Wansink, “cool names make for cool foods” and it’s true! Try it with your kids!   According to one study, 186 4-year olds were given regular carrots and on other lunch days, they were given the same carrots with the cool name “x-ray carrots” and on these days, they ate twice as much!  So the next time you’re giving your child a vegetable or new food, give it a fun name and it may spark their interest to give it a try!

Ok back to this yummy recipe!  I added in sprinkles and finely shredded carrots, which also add a hint of sweetness and of course including a vegetable in with a typical breakfast food is a win in my book-especially if the kids love it!  My 2 year old ate 5 of these for breakfast, topped with cream cheese!  and one of the kids from my son’s class said everyone ate them up.  I love when children (my own and others) eat and enjoy what I bake or cook.  It make my heart happy.

Ingredients

2 cups whole wheat flour

1 cup oat flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons pure maple syrup

2 1/2 cups milk or dairy alternative

1 tablespoon vinegar

2 teaspoons vanilla extract

2 eggs

4 tablespoons butter, melted

1/3 cup finely shredded carrots

1/2 cup sprinkles, divided (I used India Tree sprinkles made with vegetable colorants)

Directions

  1. Preheat oven to 400F.  Line a mini muffin tin with liners for easy clean up.
  2. Combine flours, baking powder and salt in a medium bowl.  Whisk well.
  3. In another bowl, combine milk and vinegar and allow to sit for a few minutes.
  4. Add in eggs, maple syrup and melted butter just until combined.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined.
  6. Fold in the carrots and then stir in the sprinkles.
  7. Using a small spoon, pour into muffin liners.  Top off the muffins with a couple of extra sprinkles.
  8. Bake for 10-11 minutes.
  9. To prevent sticking, let cool before removing from the liner.

 

Fluffy Gluten-Free Pancakes

Happy Monday! 🌞Ok let’s be honest, Mondays can be quite the struggle…especially if you’ve spent yet another weekend @sesameplace with the kids 🙋, but this morning my boys asked for pancakes and I can never turn down whipping up this super easy recipe that’s #glutenfree with #noaddedsugar 🙌 and super nutritious!

These babies are moist, flavorful and light! Top them with fruit or feel free to add some into the batter!

Ingredients:

3/4 cup gluten free oat flour

1/3 cup super fine almond flour (I use @bobsredmills)

1/4 cup finely ground flaxseed

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup unsweetened coconut milk

1 egg, whisked

2 heaping tablespoons unsweetened applesauce

1 teaspoon vanilla extract

Directions:

1-Add dry ingredients to a large mixing bowl and whisk to combine.

2-Whisk wet ingredients together in a separate bowl and add to dry ingredients.

Batter should be slightly thick.  In the case your batter is too thin or too thick, you can always adjust by adding a little more coconut milk or a little more oat flour.

3-Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Flourless Blueberry Pancakes

These 4-ingredient flourless blueberry pancakes are easy to make, full of flavor and include simple ingredients.  Gluten-free, low carb, no added sugar, what’s not to love?!  The blueberries provide a natural sweetness without the need for added sugar.  Make it a fun breakfast and create faces on the pancakes with other fruits! Studies have shown that kids are more likely to try a food if it looks fun an appealing.  Oh and when making these, the most important thing is being very careful when flipping since they can break easily!  

Ingredients

1 1/2 very ripe bananas mashed

1/4 teaspoon baking powder

2 eggs whisked

1/3 cup fresh or frozen blueberries

1/4 teaspoon vanilla (optional)

1/4 teaspoon cinnamon (optional)

Directions

  1. Combine all ingredients and whisk well.
  2. Heat a griddle with a bit of unsalted butter or coconut oil.
  3. Pour on batter and stick with silver dollar pancake size, easier to flip.
  4. Wait about 1-2 minutes or until edges start to set and then flip and cook until golden.