A whole-food breakfast that is easy to make in bulk, then freeze leftovers for an easy and very healthy start to your weekdays!! My kids really love these and stay full for quite a while, too (and this is hard to accomplish with a 3 yr old and 6 yr old :) This recipe makes quite a few medium sized pancakes...I would say we made at least 25; lots for freezing!
3 tbsp brown sugar (or 2 tbsp. honey)
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. ground ginger
1-2 tbsp. chia seeds
1-2 tbsp. hemp seeds (or flax seeds, or both!)
3/4-1 c. pureed sweet potatoes (I roast my sweet potatoes--350 deg. for 40 minutes, then puree with a bit of water to make smooth)
1 1/4 c. coconut, almond or cows milk
1/2 c. warm water
1/3 c. plain greek yogurt
1 egg
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
Directions:
1) Combine the dry ingredients in a large mixing bowl. If you choose to use honey as an alternative to the brown sugar, please include that in the 'wet' ingredient bowl :) Mix these together and set aside.2) Combine the wet ingredients in a separate bowl and mix well.
3) Add the wet ingredients to the dry ingredients and combine well.
4) I had to play with the consistancy a bit, so if the batter is too thick, add a bit more water. Should be the consistency of warm honey (ie...should pour easily)
5) Using a pan or griddle, cook as you would any other pancake!
We have served these with a variety of toppings, and usually have options so the kids can 'make their own' :) Some topping that worked well for our family are:
-Vanilla Greek yogurt
- Pure Maple Syrup
- sliced bananas topped with cinnamon
- a bit of cream cheese and sliced berries
- Diced apples, walnuts and shredded coconut
Enjoy!!
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