Kid Friendly Pancakes

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Legitimately, kids will eat these. Fluffy enough to be cut with a fork and firm enough to be served as finger foods, these oat-based pancakes are a quick and nourishing replacement for Aunt Jemima’s white flour go-to.

So why eat more oats?

Found: The Best of Clean Eating, by Clean Eating Magazine

Makes 8 pancakes

Oats are high in soluble fibre, so they bind to cholesterol, sugars, and other digestive agents within the intestine. Why is this a good thing? Well, this lowers blood cholesterol and sugar levels. This makes oats great for heart health and cholesterol and diabetes management.

Just like oatmeal, you still need to add a protein to this dish. The kids had a glass of milk and I smeared natural peanut butter onto mine (along with mangoes and strawberries).


  • 1 1/4 cups oats (large flakes)
  • 1 1/4 cups skim milk (OR soy milk)
  • 1 large egg
  • 1 cup whole wheat baking flour
  • 1 tsp. low-sodium baking powder
  • 1 tbsp. canola oil
  • *Optional: add berries, banana slices, etc. (see below)

How to:

  1. Stir together the oats, milk, and egg in a bowl. Let sit for ~5 minutes.
  2. Add the egg and oil to the bowl. Stir just until combined (a few dry oats are desirable).
  3. In a skillet over medium heat, spoon out 1/4 cup of the pancake mixture.
  4. Cook until golden brown on one side. Then flip. Serve immediately OR place in a low temperature oven in an oven-friendly dish until ready to be served.

*Optional pancake recipes:

  • Berries: stir directly into the batter before cooking.
  • Banana slices OR thin peach slices OR thin pineapple slices: make the pancakes up until direction #4 above. As one side cooks, orient banana slices onto the non-cooked side. Then flip to cook through.

Make it a meal:

  • Serve with a dollop of plain Greek yogurt and berries
  • Add a glass of milk to your banana pancakes
  • Top with natural nut/seed butter and fresh apricots

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