I don’t mean the fatty, buttery, high sugar items on the menu; but it becomes non-stop pancakes for anyone that wants them. I have two griddles: one is for pancakes the other for eggs any way you want to eat them (although sometimes I have so many hungry teens here that I have both going for pancakes.)
There’s no pulling out the frozen pancakes or the boxed mix here. I’ve had two years worth of making pancakes to perfect the recipe. You are thinking… they are pancakes, how special do they have to be? I am a pancake aficionado, I like them fluffy and full of nutrition without them tasting like cardboard. It’s the one recipe I can sneak in lots of omega 3s, folic acid, B and D vitamins, iron…-just to name a few- without my kids noticing.
Alex is my happy pancake helper. Sofia is quite messy in the kitchen and it drives him me crazy. This week we had chocolate chip pancakes and he was happy to add them to the pancakes (and eat them).
Little do my kids know that these super pancakes are filled with good for them stuff. I use whole wheat flour and ground flax but you can use half all purpose and half whole wheat if your kids are used to pancakes from boxed mixes. Make sure your baking powder is aluminum free (a huge source of aluminum in baked goods) and you’ve got it covered! -Alex being the chocolate chip keeper will smack anyone’s hand who comes near them or the pancakes.
Alex likes pure maple syrup on his pancakes and Sofia likes agave nectar. Yes, we even have pancake-perfect plates.
Go ahead, try them. Your family will love them. Kitchen clean up is a breeze, and you’ll be able to say you gave your family a nutricious meal!
Below is the basic recipe for the Super pancakes tweeked and tested for over two years. I’m also including a few pancake ideas. IHOP has nothing on our pancake night.
Want pancakes the rest of the week? Freeze them. Set the pancakes on a cookie sheet and place in freezer. Once they are frozen, pick them up and put them inside a zip bag. Take them out to thaw or toast to enjoy any morning of the week.
- 1½ cups all purpose flour (I use freshly ground whole wheat but you can use half all purpose and half whole wheat)
- ¼ cup ground flax seed
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 Tablespoon Honey
- 1½ cups milk
- 2 eggs
- In large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in milk and egg. mix until smooth.
- Heat a lightly oiled griddle, or frying pan, over medium heat (325 on griddle setting). Scoop in batter onto griddle with ¼cup measuring cup. Brown on both sides and serve.