Pancake Day!!!!

Are you getting hungry yet?

 Twice a month Christopher and I do what we call, “Pancake Day.”  I can hear his screams of excitement even now as I write this post!  Since before Christopher turned two he has loved pancakes; by age four I could genuinely call it an obsession.  Pancakes were an easy thing to add to his diet when he was small because we could make them virtually fat free using tapioca and white flour.  This was a necessity when he could only consume 3 grams of fat a day!  Now that he can have between 8-9grams of fat a day, we are able to use more complex grains (i.e. whole wheat flour, brown rice flour, fava bean flour, coconut flour).

 Pancake day started as a way for me to encourage Christopher’s excitement around cooking and a way to save time.   Basically we use a large flat electric griddle, make a big batch of pancakes, and then consume half of the batch of pancakes the first week and freeze the rest for the following week.  Like any routine this has metamorphosed, and I hope that we are able to continue this tradition for another couple years.  Not only do we make large amounts of pancakes now, I have been able to throw in math, writing…and even a little geography.

            Math:  When Christopher was really small I had him simply count the pancakes with me.  Then we started doing simple addition by adding the pancakes on the plate with the pancakes on the griddle.  Recently, after he learned how to read “total fat” on labels he started to tally fat grams from the blueberries and various grains that we use to cook with.  Pancakes are also a great way to introduce measuring and sifting because, lets be honest, pancakes are one of the most forgiving recipes.  Nothing has to be perfect and they still turn out yummy!!!!

            Geography:  Christopher went through a phase where he was really into maps and states.  One day he asked me to make “states” pancakes.  He would chose a state from his United States Map and either say it or ask me what it was.  Then I would do my best to make a blob that mimicked the state…and he would use his vivid imagination and say, “Great job mommy that looks just like Florida!”

            We always finish our pancake adventure with a movie or a Scooby doo episode!  Perhaps these days he is enjoying the grand finale of television the most, but I still enjoy the process and enjoy all the things he gets to learn along the way.

            I am including two pancake recipes that we use off and on.  One made with wheat flour and one that is gluten free (He has a good friend who can’t have gluten so this has been great for the both of them!)  Honestly we love getting creative with the flours and often do some kind of combination…and include coconut flour too for fun (DON’T USE COCONUT FLOUR IF YOUR CHILD HAS MCAD!).   We have tried fava bean flour and garbanzo bean flour to increase the protein, but beware that these have a little more fat and taste a little more harsh. 

            Enjoy the pancake recipes below!  And don’t forget to make something silly with your pancakes!  That’s for your sake as much as your kiddo!  We gotta keep smiling!

Extra- Protein Yum-Yum Pancakes

Ingredients:

·      1/2 cup 1% fat whipped cottage cheese (adds 1grm fat)

·      1 large banana

·      1/2 cup blueberries or diced strawberries

·      1/4 cup non-fat milk

·      2 egg whites

·      1/2 cup whole wheat flour

·      1/4 cup whole wheat pastry flour

·      1/2 cup white flour

·      1 tbl baking powder

·      1/2 cup- 3/4 cup non-fat milk depending on desired consistency

Directions:

1.     In small food processor or blender blend cottage cheese, banana, 1/4 cup non-fat milk and two egg whites.  (If a processor or blender is unavailable, mash the banana and then whisk these ingredients together.)

2.    Sift flour and baking powder in a large bowl or Pyrex cup.

3.    Add liquid from the food processor and stir.

4.    Gradually add the second amount of milk (1/2-3/4 cup) until batter is desired consistency for pancakes.

5.    Add blueberries or strawberries if desired and stir gently

6.    Pour pancakes onto non-stick pan with or without non-stick spray.

7.    Flip and Viola!

Tips:

* My brother got me an electric griddle for Christmas one year!  It is more than worth the investment!  I never have to spray the griddle when making pancakes, flipping is so easy and the amount of time I save by cooking 6-8 pancakes at once is nice!  Especially since my little guy LOVES pancakes!

*You can substitute cottage cheese for non-fat greek yogurt and this will decrease fat of overall recipe.

makes 11 Large pancakes; Batch has approx 51grms protein and approx 3grms fat.  1 pancake has approx= 4.6 grms protein and .27grm fat

Gluten-Free Low-fat Pancakes

Ingredients

·      1/2 cup tapioca flour

·      1 cup rice flour

·      2 tsp baking powder

·      1 tsp baking soda

·      1/2 cup mashed banana (approx. 1 banana)

·      1/2 cup blueberries

·      1 cup non-fat milk

·      2 egg whites

Directions:

1.     In small food processor or blender blend banana.  Add 1/2 cup non-fat milk and two egg whites and blend until slightly frothy.  (If a processor or blender is unavailable, mash the banana and then whisk these ingredients together.)

2.    Sift tapioca flour, rice flour, baking powder and baking soda in a medium bowl or large Pyrex cup.

3.    Add liquid from the food processor and stir. (Do not over-stir!)

4.    Gradually add the rest of the milk until batter is desired consistency for pancakes. (You may not use all of the milk depending on your climate’s humidity so go slowly!)

5.    Add blueberries and stir gently with spoon

6.    Pour pancakes onto non-stick pan.

7.    Flip and Viola!

*The total recipe has approximately 4 grams of fat primarily coming from the brown rice flour.