Most kids seem to like pancakes anytime, anywhere ! There is just something alluring about the small stack of round (or mostly round! ) goodies often studded with fruits , chocolate chips , even nuts !
My children definitely enjoy pancakes. I try to keep it relatively healthy by adding whole wheat flour, vegetable or fruit puree , fresh fruit and nuts.
As an ode to the looming holiday season and as much to try out a new breakfast recipe, I searched around for a pumpkin chocolate chip pancake and landed here. It was an easy recipe to adapt to my needs (wheat flour , eggless , etc. )
Ingredients:
½ C unbleached A.P flour
½ C whole wheat pastry flour
1 Tbsp light brown sugar
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
⅛ tsp ground ginger
1 tsp allspice powder
1 C buttermilk (I added a tsp of apple cider vinegar to 1 C of soymilk)
1 Tbs ground flaxseed
¼ C plain pumpkin puree
½ C chocolate chips of choice
Method:
1. Mix the flours, baking soda, baking powder, salt, brown sugar and spices and whisk thoroughly.
2. Add the pumpkin puree and the flax powder to the buttermilk and mix well.
3. Add the liquid ingredients to the dry and mix in gently until no dry areas remain. Dont mix vigorously.
4. While the batter rests for a little while, heat up your griddle and coat with a very thin layer of butter or oil.
5. Pour a quarter C of batter for each pancake and spread slightly. The batter is quite thick. Sprinkle the surface of each pancake with as little or as many chocolate chips as you want !
6. When you start seeing bubbles on the surface and the edges start setting up, gently flip and cook for a couple of minutes more.
7. Stack them up and serve 'em hot!
Notes:
1. Since I used sweetened soy milk, I decreased the amount of sugar added.
2. I could probably have used a little bit more of the spices to get a more flavorful pancake.
But the kids didnt seem to mind !
3. The recipe made 10 medium sized pancakes.
4. You could easily double the recipe, make them all and then store the cooled pancakes in an airtight container in the freezer. Put them in a toaster and they are good as fresh.
5. The whole wheat pastry flour did not affect the taste of the pancake at all.
6. Except for the chocolate chips, everything else in the recipe is vegan (if you use the soymilk - vinegar combination). If you want to make it completely vegan, use dairy free chocolate chips.
Make these for your children and see them light up :)
My children definitely enjoy pancakes. I try to keep it relatively healthy by adding whole wheat flour, vegetable or fruit puree , fresh fruit and nuts.
As an ode to the looming holiday season and as much to try out a new breakfast recipe, I searched around for a pumpkin chocolate chip pancake and landed here. It was an easy recipe to adapt to my needs (wheat flour , eggless , etc. )
Ingredients:
½ C unbleached A.P flour
½ C whole wheat pastry flour
1 Tbsp light brown sugar
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
⅛ tsp ground ginger
1 tsp allspice powder
1 C buttermilk (I added a tsp of apple cider vinegar to 1 C of soymilk)
1 Tbs ground flaxseed
¼ C plain pumpkin puree
½ C chocolate chips of choice
Method:
1. Mix the flours, baking soda, baking powder, salt, brown sugar and spices and whisk thoroughly.
2. Add the pumpkin puree and the flax powder to the buttermilk and mix well.
3. Add the liquid ingredients to the dry and mix in gently until no dry areas remain. Dont mix vigorously.
4. While the batter rests for a little while, heat up your griddle and coat with a very thin layer of butter or oil.
5. Pour a quarter C of batter for each pancake and spread slightly. The batter is quite thick. Sprinkle the surface of each pancake with as little or as many chocolate chips as you want !
6. When you start seeing bubbles on the surface and the edges start setting up, gently flip and cook for a couple of minutes more.
7. Stack them up and serve 'em hot!
Notes:
1. Since I used sweetened soy milk, I decreased the amount of sugar added.
2. I could probably have used a little bit more of the spices to get a more flavorful pancake.
But the kids didnt seem to mind !
3. The recipe made 10 medium sized pancakes.
4. You could easily double the recipe, make them all and then store the cooled pancakes in an airtight container in the freezer. Put them in a toaster and they are good as fresh.
5. The whole wheat pastry flour did not affect the taste of the pancake at all.
6. Except for the chocolate chips, everything else in the recipe is vegan (if you use the soymilk - vinegar combination). If you want to make it completely vegan, use dairy free chocolate chips.
Make these for your children and see them light up :)
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