Breakfast is the most important meal of the day, and in our home, there is no better way to start the day than with pancakes. Pancakes are a staple food in our home, and my kids love them. They enjoy pretending to cook, and their favorite things to make are pannekoek (Dutch-style pancakes) or arepas (Colombian kind of corn cake). So, to make things interesting, I always try to mix up my pancake recipes to make them more wholesome and delicious.
As each kid has their own taste preferences, I try to make pancakes that cater to their likings. My son, for instance, doesn’t like pancakes with fruit in them, so I leave out the blueberries for him. On the other hand, my daughter is my best eater, and she is always excited to try new things. She never complains about added ingredients, and that makes my job much easier.
Feeding kids can be frustrating, and as a parent, I try to strike a balance between catering to their preferences and making sure they eat a healthy meal. I allow for some dislikes at meal times, but I’m also careful not to be too accommodating. I fear getting to the point of making multiple dishes for every mealtime.
In this particular recipe, I added toasted coconut, blueberries, and oat flour, and they were a great success at breakfast! The pancakes were fluffy and delicious, and the combination of flavors was heavenly. My kids loved them, and I was happy that I could provide them with a healthy and tasty breakfast. So, if you’re looking for a new pancake recipe to try, give this one a shot. I’m sure your family will love it too!
1 cup gluten free flour (feel free to substitute for any regular wheat flour, this is what I had on hand so I used it)
1/2 cup oat flour
2 tbs coconut oil
2 tbsp honey
2 eggs
1 tbsp baking powder
1/4 cup toasted coconut
pinch of salt
1/2 cup blueberries (I used fresh but frozen would work too)
1 cup almond milk (any type of milk would work here)