*This recipe was originally published on the Big City Moms’ Blog. To see the original please click here.
Mom’s Pumpkin Pancakes with Dark Chocolate Chips
by Laura Cipullo, RD, CDE, CEDRD, CDN, and Mom
Every week I whip up a batch of “homemade pancakes” for myself and my oldest son. Everyone loves these pancakes— including my clients who eat many meals with me. Make them Sunday morning and serve hot. Freeze or store the remainder in a Pyrex dish to serve each weekday morning. These pancakes taste so yummy that I can almost promise your kids will go to school having eaten a balanced breakfast. And while most moms don’t have to time to make everything from scratch, these pancakes are what I call “value added” or “nutrition added.” For time’s sake, I start with a basic wholesome pancake mix and then add in the nutrition.
See full recipe on the Big City Moms’ Blog.
We love to make pancakes for breakfast on the weekends at our house. The kids each have their roles in the preparation and we all get to sit down and enjoy a leisurely breakfast together. One thing I love to do is make large batches at one time and save them for the week! All you need is a zip-top bag or a food container and you’ve got weekday breakfasts at the ready. Check out this video of my son and his friend helping me with a fun pancake recipe.
What is your favorite pancake recipe or topping? Let us know in the comments below!
In honor of Celiac Awareness month, we wanted to highlight a few of our favorite gluten-free recipes. So, take an afternoon with the kids and try out one of these fun and tasty recipes!
Pancakes Revisited: Low FODMAP and GF Recipe
Quinoa Cornbread (dairy- and gluten-free)
Gluten-Free Lemon Meringue Pie
Photo Credit: Acquired Life via Compfight cc
Homemade Banana Cake
Photo courtesy of Feeding Audrey
Spiced Carrot & Apple Muffins
Pancakes are a definite favorite at my house. Not only are they simple to make, easy to store for on-the-go eating, but they are also versatile. You can make a number of varieties just by swapping the flours or even adding pumpkin or bananas. The possibilities are endless! Over on Eating and Living Moderately, we’ve been discussing IBS and the use of a low-FODMAP diet to help manage symptoms. So, in celebration of IBS Awareness Month, we wanted to revisit our pancake recipe and adjust it to make it low-FODMAP-friendly! We hope you enjoy!
- 1/2 cup rice flour
- 1/2 cup buckwheat flour (be sure to look for 100% buckwheat flour, as opposed to buckwheat pancake mix to avoid FODMAPS)
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg, lightly beaten
- 1 cup rice milk or lactose-free milk of choice
- 2 tsp canola oil
- Combine all dry ingredients in large mixing bowl.
- Add liquid ingredients one at a time, mixing slowly until fully incorporated.
- Lightly coat a skillet with canola oil spray. Heat over medium flame.
- Add pancake batter (we use 1/4 cup spoonfuls). Allow to cook for 2-3 minutes or until bubbles begin to form. Flip and cook for an additional 1-2 minutes.
- Continue until all pancakes are cooked.
- Serve with some maple syrup, lactose-free yogurt, and/or berries and enjoy!
Get your kids cooking in the kitchen!
By Laura Cipullo, RD CDE CEDRD CDN and Mom
To honor National Nutrition Month we wanted to focus on helping children foster a positive relationship with food. A great way to do that is by getting kids active in the cooking process. Even if its making sometimes foods like baking cookies or, in this case, making pancakes! Here’s a cute video we made with the kids:
Recipe makes about 12 pancakes, depending on size.
- 1 large egg
- 2.5 cups low-fat buttermilk
- 2 tbsp butter, melted
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- maple syrup for serving
- Mix all ingredients in a large mixing bowl. Beginning with the eggs, followed by the buttermilk, butter, and whisk until combined. Add flour, sugar, baking powder, baking soda, and salt and whisk until the flour is incorporated.
- Heat a large frying pan over medium heat, add a little butter or cooking spray to the pan. Spoon about 1/2 cup of batter into heated pan and cook about 2 minutes or until edges are golden brown. Flip and cook for an additional 1-2 minutes or until golden brown.
- Serve with optional warm butter, maple syrup, and/or fruit.
– See more at: Bitsy’s Brainfood