- 1 cup whole wheat flour (I like Bobs Red Mill)
- 1/2 cup Old fashion rolled oats (I like Bobs Red Mill)
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1 cup Milk (we use soy in our home)
- 2 tablespoons Brown Sugar
- 1/4 cup Greek Yogurt
- 1 teaspoon Vanilla Extract
- 1 teaspoon Extra Virgin Olive Oil
- 1 Large Egg
- For topping: maple syrup and butter
- I also added a handful of wild, fresh Alaskan blueberries
So I’m a new dad. Now that my son is eleven months old, I am learning about some of the fun things about being a dad. One of those things is cooking for him and letting him experience different types of food for the first time. A couple of weekends ago we went out for breakfast and I shared my plate of food with him for the first time. He ate a ton! He needs to get a job if he’s going to eat like that! He really enjoyed the pancakes. Since then, my wife and I have shared almost all our “big people” food with him at every meal and he is turning away his standard, blended baby food more and more. Now I focus on nutrition as I prepare meals to be sure he’s eating a balanced diet and can continue to grow to over 7’ tall. Last Saturday we wanted to go back to when it all started (you know, like 3 weeks prior) so I browsed through dozens of pancake recipes and made one “power” pancake combining several recipes. So this is what I came up with.
The process: Mix all of those ingredients together minus the berries to make a batter. I prepped a flapjack griddle with a light basting of olive oil. I like to make 4” to 5” pancakes because they are easier to flip with one normal sized spatula. I do this by placing a couple of spoonful’s on the griddle to make a 4” to 5” round circle with the batter. The pancakes don’t grow that much so whatever you put on the griddle will be the size of the final product. After the batter is on the griddle I add some berries to the uncooked side. Add as many as you want and consider other additions like chocolate or nuts – or all of the above! With our sons lone two teeth, we decided nuts weren’t a good idea and we’ll save chocolate for a treat later on. I flip the pancake to finish it off when my spatula can glide under the cooked side without sticking – about 45-seconds depending on the size.
This recipe made about eight pancakes. Perfect for 2 ½ people. Stack these up, add syrup and butter, and enjoy.
Let me know what you think! Twitter: @vegrecipecent