Saturday is "Mama" day to the kids and the one day a week I make breakfast for *S* and *I*.
Of course, by make this used to mean pour Cheerios and milk into a bowl.
David still has to remind me to give them a drink. Why do I always forget their 1/2 water 1/2 juice concoction?
Ok, PCE (pre-cleaner eating) I *did* occasionally make pancakes with the kids, but they were used to be the Joy of Cooking variety; ya know, white flour, white sugar, covered in margarine (*blech*) and Aunt Jemima. (And you *know* how I feel about Auntie J.)
Today we cleaned up our beloved pancakes. Instead of sugar we used local honey, we replaced most of the flour with whole-wheat flour. They were so darn good, not one of us even requested said Auntie J.
This is for a double batch. We freeze most of the pancakes to be used as 30 second nuke jobs on other mornings.
2 c. whole wheat flour
1 c. all-purpose flour
1 Tbsp baking powder
1 tsp salt
6 Tbsp melted butter
3 c. milk
1/4 cup of honey
1 peeled and chopped apples with cinnamon for 1/2 the batch (Enterprise Farm apples)
1 mashed banana for 1/2 the batch
Mix the dry ingredients together in a large bowl.
Mix the remaining ingredients. Pour the wet ingredients in with the dry. Separate them back into two bowls and put the mashed banana in one and apples in the other. Add some more flour if you like your pancakes a little thicker. We added about 1/4 cup more flour.
Pour 1/4 cup of batter in a pan or griddle with a little oil. Brown on both sides.
After we made the batches, I sprayed a cookie sheet with cooking spray and placed the leftover pancakes on the sheet and in the freezer.
The kids didn't even bat an eyelash at the cleaned up version. I might try using all whole-wheat flower the next time.
NI: 158 cals/2g fat/1g fiber
Cost: Cheaper than Denny's. I'll get back to you on how cheap.