I usually rotate through the same dishes for breakfast and lunch for the kids. It’s just easier to have a few home-run recipes that I can cycle through instead of trying to figure out something new every meal of every day. Pancakes are always a winner at the breakfast table so I thought I’d share my three favorite recipes, ranging from extra healthy to extra delicious with you!
My friend Emily shared this banana oat pancake recipe with me a couple of years ago and it’s definitely one of our go-to recipes. I probably make it once a week because the pancakes are really sturdy which makes it an easy breakfast on the go option.
Banana Oat Pancakes
- 2 cups rolled oats
- 1 1/4 cups milk (or milk substitute)
- 1 ripe banana
- 1 teaspoon vanilla
- 2 teaspoon baking powder
- 3 tablespoons flax seeds and/or 1 T. Hemp seeds (I use both)
- 1 egg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice (optional)
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pulse oats 15- 20 seconds in food processor to form oat flour.
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add remaining dry ingredients and pulse 15 seconds.
- add banana, milk, and egg. Pulse until smooth.
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let batter rest for 5 minutes to thicken.
- scoop batter onto lightly greased griddle, you may need to use a spoon to spread batter as it will be thick.
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cook for 2(ish) minutes and flip pancakes.
- serve with cream cheese, yogurt, or pure maple syrup
I found this recipe at Picky Palate when Hudson was around a year old. These taste much more like traditional pancakes but are bit healthier thanks to the whole wheat flour and flax seeds. I tend to leave out the honey with no complaints from the kitchen table.
Honey Wheat Pancakes
- 1 cup whole wheat flour
- 3 Tablespoons ground flax seeds
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (or milk substitute)
- 1 egg
- 1 teaspoon vanilla
- 3 tablespoons of honey
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Combine all dry ingredients in a large bowl.
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Wisk egg, vanilla and milk in a small bowl. Once mixed, add to dry ingredients.
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Add honey to batter and stir until fully incorporated.
- Spoon batter on to a greased pan or skillet, use your spoon to spread batter as it will be thick.
- Cook for two minutes and flip.
This is such a great pancake recipe and will for sure replace your bisquick addiction! I have to double the recipe to feed us all but it’s totally worth it. If you don’t have buttermilk on hand (which I never do), don’t forget about the vinegar trick.
Pancakes
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk or milk substitute
- 2 tablespoons oil
- combine all dry ingredients.
- whisk milk, egg and oil and add to dry ingredients.
- spoon 2 tablespoons of batter on to a greased skillet, flip when underside is light brown (about 2 minutes).
- serve with syrup and fresh fruit.
Tell me your go-to breakfast for kids! I’m always on the hunt for another easy, healthy option.
