- Pancakes (until this spring anyway)
- French fries (my son for a while)
- Cake (again my son – loves this now)
- Chocolate (boy again)
- Grilled cheese (I understand disliking vegan grilled cheese, but a real one?)
Tides are turning around here and tastes are changing and now pancake are a favourite breakfast food. I decided on this fall morning to share an unusual pancake recipe that essentially my son invented after he insisted that his pancakes have watermelon INSIDE.This one has watermelon, blueberries and raisins!
Here is my go to pancake base recipe, you basically can add anything you want to this. What I do is mix the dry ingredients and store in an airtight container so I just have to portion some out, add some milk alternative, applesauce, vanilla and whatever fruit is going in the pancakes and cook.
Whole Wheat Watermelon Pancakes
Makes 16 small pancakes.
2 1/4 cups flour (I use half whole wheat and half white)
2 tbsp sugar (I use brown sugar but it works with all kinds of sugar, or none at all but I find that bland)
1 tbsp cinnamon or to taste
1 tbsp baking powder
1 tsp baking soda (or a pinch of salt works)
2 cups favourite milk alternative, soy milk results in fluffiest
4 tbsp applesauce
1 tbsp vanilla
3/4 cup of finely cut up watermelon (or any other fruit you want)
Pre-heat skillet on medium heat. Mix the dry ingredients well. Add applesauce, milk alternative and vanilla mix well until batter has a thick consistency but still drips from spoon. add flour or milk as needed to adjust. gently fold in watermelon.
When skillet is hot (water sizzles) add about 1/4-1/3 cup of batter to the pan, flip when edges start to dry and bubbles have formed in batter.
Serve with fresh fruit and favourite pancake toppings!
Or just grab and go:
TIPS: As I mentioned, preparing the dry ahead is great, another trick is to make the whole batch and freeze, wrap each pancake in waxed paper or parchment paper, tucking them all in tightly into a freezer bag. then you can take out as many as you need, toss in toaster or microwave and you have an instant, healthy, homemade Eggo pancake.
In this house, I eat my pancakes plain, my daughter likes them with maple syrup and my son likes them plain or with peanut butter smeared all over them. So far, we have tried banana, strawberries, blueberries, chocolate chips, raisins, watermelons and pears in these pancakes, frozen and fresh and all have worked wonderfully.