Breakfast time around my house sometimes get to be too routine with eating the same foods over and over again. With three little boys, you have got to mix things up a bit to get them excited about mealtime sometimes!
I discovered a few years ago that I can still make the old stand by recipes in miniature form and my kids go wild for it!
That’s what I’ve done with my pancake recipe. I’ve been trying lately to incorporate more whole grains into their diet so I mixed in some ground oatmeal into the mix. It changes the texture slightly, but no one noticed.
Now my boys request Pancake Dippers all the time and I’m happy to make them. I typically will serve some fresh fruit or a smoothie with it. And, of course, syrup to dip!
And speaking of fun pancakes, make sure to check out my Trick or Treat Pancakes I made at Halloween time! My kids are already asking if I’m going to make them again this year.
- 1/2 cup Rolled Oats
- 1 1/2 cups All Purpose Flour
- 2 TBSP Granulated Sugar
- 1 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- Pinch of Salt
- 1 Large Egg
- 1 1/2 cups Milk
- 4 TBSP Melted Butter, Cooled
- In a food processor or blender, grind oats until fine.
- Add in flour, sugar, baking soda, baking powder and salt and pulse a few times to mix.
- Add in egg, milk and cooled butter. Blend until just smooth.
- If the batter is too runny add a bit more flour.
- If the batter is too thick add in a tablespoon or two of milk.
- Heat a large not stick skillet over medium heat. If you are using a plug in griddle heat it to 325 degrees.
- Place 1 tablespoon of batter onto the griddle and cook on one side until a few bubbles form on top of the pancake. About 1-2 minutes.
- Flip and cook another 1-2 minutes on the other side.
- Cook multiple pancakes at the same time, making sure to space them out so they don't touch while cooking.