Whoever said you can’t have cake for breakfast lied.
My kids eat pancakes, muffins, cake, cookies, French toast, and all that is sweet almost every morning. The trick is that they packed with protein and veggies, and in fact, not that sweet. My kids don’t know the difference. They think I’m the coolest mom on earth because I let them eat treats for breakfast!
I don’t like to keep away the good stuff from my kids. If I do, then they’ll crave it and do everything in their power to find it elsewhere. And find it they will… no shortage of white-sugar filled snacks out there. Instead, I’ve taken the stigma away from treats being a treat. They are food just like everything else. I don’t do the whole “If you are a good girl, I’ll let you eat cake.” No. Instead, I just give them cake like as though it were a burger. “Here it this and be good.” And good they be.
My kids hate eating. Literally. It’s like a punishment. So, in the morning, when I’m too tired to deal with them, I make them cake! Or, pancakes in this case. They are obsessed with my buckwheat pancakes, and honestly, so am I. They are so easy to make, sometimes, if I don’t have something planned for their lunch, I’ll wake up one minute earlier than usual and make these pancakes and shove them in a container—the container always comes back empty. Brings a smile to my face. Oh! The little things.
So buckwheat pancakes are a win-win. They are packed with protein, have absolutely no sugar, and you can throw in fruit or a chocolate chip or two. I always make mine with blueberries or once they are spooned out onto the fry pan, I flip them over and decorate with a chocolate chip; just enough to make my girls jump for joy!
The recipe is so simple, and prep literally takes about 4 minutes. My girls like to help mash the banana and pour out the ingredients. When it’s time to start frying, I sit them down and have them choose their chocolate chip, or I just switch on the TV (you do it too, stop judging).
I always get my ingredients set out on the counter so I don’t have to run around my kitchen come crunch time. Here’s what you need:
A BANANA (the riper the better)
1 CUP OF MILK OF YOUR CHOICE (I always use coconut milk or almond milk. Last time I used Vanilla Almond milk and my girls said the pancakes were out of this world! – my words not theirs)
1 CUP OF BUCKWHEAT FLOUR
¼ TSP OF BAKING SODA
A SPLASH OF VANILLA (or not)
A PINCH OF CINNAMON (or not)
Mix it all up in one bowl, keep things clean and simple.
Get out the spray coconut oil for your pan. Turn the heat on medium, any higher and your pancakes will cook too fast on the outside, and be uncooked inside, rendering the whole batch burnt and not so yummy.
I can barely get the first pancake onto a plate before my daughters start screaming over who gets the first one first. It’s annoying, but there are worst things in life… like not eating breakfast!
I’ve shared this recipe with lots of mom friends and the feedback is always the same: freakin’ delicious!