This is the pancake that I feed my toddler every single morning. I make a batch, then freeze. He eats plain cut-up pieces and likes to make “dippers” in his green smoothie. Todd thinks they’re yummy and I agree with him! They are thick and fluffy. He loves eating the whole organic blueberries (thank you, Costco!). These are only banana-sweetened because I try to limit Todd’s sugar intake as much as possible.
(combine in a large bowl)
3/4 C all-purpose flour
1/4 C organic cornmeal/corn flour
1/4 C oat flour
1/4 C quinoa flour
1 T baking powder
1 T ground walnuts
1 T ground flax
1 t cinnamon
1/4 t salt
(mash together on a plate or blend)
1 very ripe banana
2 T olive oil
1 C non-dairy milk
1/2 t vanilla extract (optional)
1 C frozen organic blueberries
Oil for cooking:
- Add wet ingredients to dry ingredients and don’t over-mix.
- Fold in the blueberries.
- Add a little more non-dairy milk or water to thin the batter, if needed.
- Heat an electric griddle or appropriate pan on the stove top (medium heat).
- Use a little coconut oil in the pan prior to each set of pancakes in your pan.
- Cook the ‘cakes!