Pancake Saturday. It’s totally a thing. At least, in our house it is. I get up early because well, duh; I have a tiny human. The alarm/baby monitor usually goes off around 7:30 at which point, I stumble out of bed (usually landing on the dog that INSISTS on sleeping directly under my feet, by my bed). I walk through the living room, stubbing my toes on an assortment of books, toddler toys, and soggy dog toys, wet with drool. My hair is usually looking ON FLEEK and yesterday’s mascara remnants are speckled across my cheeks like some kind of gothic fairy dust. I navigate my way through the dining room and down our tiny hallway to find myself standing at the tiny human’s bedroom door. I knock on the door and peek my head in. He is standing there, on his tippy toes, craning his neck in the direction of the door. Hidden behind the binkie with a stuffed puppy dangling from it, you can see the biggest, most brightest smile. I say, “Is there a bean in here?” He stomps his feet and smacks the crib rail in excitement and there is all kinds of giggling happening. He dramatically flops back down into the crib and snuggles his blanky, pretending like he isn’t ready to get up. It’s this whole drawn out routine we do and I love it. I pick up the tiny human, the blanky, and the puppy; the two companions are a must and considered non-optional. All three of them are transplanted to the changing table for a quick diaper change. By this time, he is ready to relinquish the puppy and the blanky back to the warmth of his crib.
We make our way to the kitchen for BITES! I don’t know about ya’lls tiny humans, but my tiny human is a breakfast kid. Breakfast is his jam. Seriously. This kid enters the kitchen, running. We’re talking Forrest Gump kind of running. He climbs up into his highchair and starts motioning for bites. I’m all like, “Yo! Kid…I haven’t made anything yet.” I toss him up on the counter to help and give him a little something to hold him over until the pancakes are ready. This is required in order to avoid the certain death he would surely succumb to if I was to make him wait for the pancakes. I usually whip up a quick smoothie for him to sip on, I turn on Amazon Prime Music, and I press the magic button on that magic machine to make that sweet nectar of the God’s begin to brew. (Those last two steps are an absolute must in my kitchen). Then, I gather all of the ingredients and we’re ready to roll.
My favorite thing to make for breakfast is pancakes. I can alter the recipe to make them uber nutritious but still delicious enough that my Giant and my tiny human will eat them. They freeze well, and they can be made in a million different variations. I tried 4 or 5 different recipes from the internet and I didn’t really like any of them so I have been experimenting and I think I finally nailed it.
First, get all of your dry ingredients into your bowl and mix them up. (Try to avoid letting the tiny human eat all of the flax seed directly from the bowl).
Using your fingers (or if you’re fancy – I guess you could use a spoon), make a well in the middle of the dry ingredients. This is where you are going to place your wet ingredients (hence the term, ‘well’).
BEEP – BEEP! I interrupt this blog post with a very important message. I MEASURED!! This NEVER happens. I NEVER measure. BUT! I knew I wanted to share this recipe so I actually measured. Seriously. Check out the dirty cups and measuring spoons! Epic!
Okay. That’s enough tooting my own horn, toot toot. Next, mix the dry and the wet ingredients together until they are combined. My tiny human was perched on the counter next to the bowl, in his mismatched jammies, holding the whisk, watching every move with anticipation. Once it was all stirred together, he took one taste and then he wouldn’t stop trying to taste it. He was holding the giant wire whisk upside down, batter dripping down the whisk, all over the counter as he tries to catch each drop in his mouth.
Variations. Dude. Guys. You can make so many variations and versions of this recipe. The basic recipe stays the same but there are so many different things you can add! It’s like the prize at the bottom of the cereal box. I left you with a list of some of our commonly used flavor bombs. Today’s flavor bombs? Raisins and peanut butter. Ohhhhh yeah.
I diverted the tiny human’s attention long enough to steal the batter from his grasp and use the griddle to actually cook some of the batter. The griddle had been preheating at 350 degrees and I had lightly coated it with coconut oil. Ladle about ½ cup per spoonful onto the pan. When the edges start to turn brown, flip and cook until golden brown.
I told you. You see my hair, right?! ON FLEEK! And my tiny human in those too small, mismatched jammies…we keep it real here, folks. This is the epitome of a happy Saturday. Anywhoooo…look at those golden, brown, warm pancakes!
To freeze them, I use parchment paper between each pancake, package them in pairs of two and then place them all in one Ziploc freezer bag. I can take them out as needed throughout the week. We are usually able to finish them off within the week but if you happen to double or triple this recipe, they will stay good in your freezer for up to 3 months.
Guys. This must be what the little Keebler Elf Tree smells like on the inside. My kitchen smelled like I was baking a batch of oatmeal raisin cookies. As soon as the first pancake looked done, I threw the tiny human into the highchair and cut the pancake into strips. He simply could not wait any longer. He was clearly on the verge of starvation (insert sarcasm here). He devoured two whole pancakes and he had already had a full smoothie. These were definitely a winner-winner-chicken-dinner. Try them!
1 cup old fashioned oats
1 cup whole wheat flour
2 tbsp. chia seed
2 tbsp. flax seed
2 tbsp. hemp seed
1 tsp. salt
2 tsp. cinnamon (optional)
2 tsp. baking powder
2 cups almond milk
2 tbsp. melted coconut oil
1 tbsp. organic molasses
1 tsp. vanilla
1 tsp. maple extract (optional)
Stir together dry ingredients (the oats, flour, chia seed, flax seed, hemp seed, salt, cinnamon, baking powder, and corn starch). Make a well in the middle and pour in the wet ingredients (egg, milk, oil, molasses, and extracts); mix just until blended.
Heat cast iron skillet or frying pan over medium-high heat. An electric griddle heated to about 375 degrees can also be used. Lightly oil with coconut oil or ghee.
I like to dip my fingers in a small cup of water and sprinkle my hand over the pan. If the water sizzles and bounces when it hits the pan, the pan is hot enough.
Ladle about ½ cup per spoonful onto the pan. When the edges start to turn brown, flip and cook until golden brown.
Optional Flavor Bombs:
Avocado or Banana – Mash one up and incorporate it directly into the batter.
Raisins or Blueberries – Mix ½ to 1 cup of either one directly into the batter.
Apple pie version – Stir 1 tsp ground cinnamon, ¼ tsp ground nutmeg, 1/8 tsp ground allspice, and ¼ tsp ground ginger into the batter. Slice apples very thinly and lay them directly on top, pressing them gently into the batter while cooking the first side. (You could also dice the apple into smalls chunks and stir it into the batter).
Pumpkin pie version: Add 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp. ground allspice, 1/8 tsp ground cloves, and ½ cup of pumpkin puree.
Reese’s peanut butter cup version – stir in 2 tbsp cacao powder and ¼ cup of organic nut butter. If you want some added crunch, you can add ¼ cup of crushed or chopped walnuts, pecans, or peanuts).