Toddler Friendly AND hormone-healthy pancakes
Honestly, this is not the only hormone-friendly recipe in this blog (legumes are super important for hormone health). That said, seeds, and especially ground flax seeds have a special place in the heart of hormone health and metabolism. I make this especially yummy (and kid-friendly) with the use of Nuzest Kids Good Stuff. This is one of the regulars in my little’s lunch box and my afternoon snack plate (Type SMT15 at checkout for your discount ;))
2 flax eggs*
1 large ripe banana, mashed
1 serving of Nuzest Kids Good Stuff (Strawberry)
2 cups gluten-free rolled oats
1 tsp baking powder
1 tsp. pure vanilla extract
1 cup almond milk
1 dash of ground cinnamon (or Yoursuper Magic Mushroommix with cinnamon, cacao and mushrooms!)
Blend all this in your high-speed blender. Place a pan on your stovetop at medium temp and heat a tsp coconut oil. A non-stick pan will be more convenient of course, and now there are safer options I use in the kitchen. Lower the heat and slowly pour a big spoonful of the batter into the pan. Once the bottom side reaches the desired consistency, flip it to cook the other side for a minute or so. Take the pancake out of the pan with the help of a spatula, place it on a small plate, and pour another spoonful of the batter. Repeat with the remaining batter.
*To make a flax egg, mix one tablespoon ground flaxseed meal with 2,5 tablespoons of water. Mix together, and let sit in your fridge for 10 minutes to set up and thicken.
Kiddo friendly, easy, and yummy chocolate pancakes
This one is our absolute go-to. I must have shared this on my IG stories many times. So easy to make,and both my husband and the kiddo looooove them.
8 tbsp almond milk
1 cup old fashioned gluten free oats
1 servings of Nuzest Kids Good Stuff (Rich Chocolate!)
Blend all this in your high-speed blender. Place a pan on your stovetop. Again, I recommend heating the pan at medium temp. before putting oil in. Pour a tsp of coconut oil or use a good quality oil spray. Lower the heat and slowly pour 1/4 cup of the batter into the pan. Once the bottom side reaches the desired consistency, flip it to cook the other side for a minute or so. Take the pancake out of the pan with the help of a spatula, place it on a small plate, and pour another 1/4 cup of the batter. Repeat with the remaining batter.
Savory-Sweet, Collagen-boosting Buckwheat Pancakes
Did you know that buckwheat is not actually “wheat”, it’s not even a grain, but a fruit seed, full of fiber and protein? If you want a more savory pancake, omit the plant collagen *booster* which I list as optional below. I just love that mix because it tastes so good (it’s also great for lattes!) and the ingredients are promising.
1 cup buckwheat flour
1 3/4 cups unsweetened plant-based milk*
1 tbsp coconut oil
1 serving of Your Super Plant Collagen (optional)
Blend the ingredients (except for the oil) in your high-speed blender. Place a pan on your stovetop at medium temp and heat a tsp coconut oil. Lower the heat and slowly pour 1/4 cup of the batter into the pan. Once the bottom side reaches the desired consistency, flip it to cook the other side for a minute or so. Take the pancake out of the pan with the help of a spatula, place it on a small plate, and pour another 1/4 cup of the batter. Repeat with the remaining batter.
*I like soy milk for these pancakes. Coconut, oat, cashew milk would all work as well. If you want extra savory, I would experiment with this coconut-curry milk. I have not used this to make the pancakes but they are delicious in cauliflower-chickpea dishes, and I think it would make these pancakes savory and yummy.
Sweet Mungbean Pancakes
This is a modified version of a recipe I have had for the last few years. I cannot remember where I got the original recipe from. I believe I learned it in one of my Ayurvedic nutrition classes. I remember having tried it right away, and found it so versatile that have been modifying it based on my ingredients, preferences, the seasons, etc.
2/3 cup mung beans
1/3 cup basmati rice
1 organic apple*
2 tsp coconut oil
1 tsp baking powder
1/4 tsp cinnamon
1 tbsp date syrup**
The night before making these pancakes, wash the beans and rice well and soak them overnight in an amount of water enough to cover them. Because they absorb the water, they will expand, so you need to use a large bowl to soak them in.
In the morning, rinse the rice and the beans well. Add fresh water to almost cover the mixture. Combine the grains, water, baking powder, and cinnamon in your blender and blend until it reaches a batter-like consistency. Set aside. Add sliced apples and 1 tsp coconut oil to a pan. Simmer the apple slices until they are cooked. In a separate pan, heat up 1 tsp coconut oil and cook the batter like a pancake (see above pancake’s instructions). Put the pancake on the plate and top it with the cooked apple slices, topped with date syrup.
*My little LOVES apples, and as I type this, envy apples are in season, and they’re out-of-this-world delicious- sweet as candy! That said, you can use pears or blueberries, too. I have used a handful of blueberries and it worked perfectly.
**You can use any liquid sweetener of preference. I also used blackstrap molasses which worked fine.
Low carb pancake with almond flour:
I published this recipe before, along with other low-carb breakfast recipes. This version uses potato starch, instead of cornstarch (not that I am anti-corn!) and pumpkin pie spice instead of cinnamon.
- 1 1/4 cup almond flour
- 1/2 cup potato starch
- 2 tsp baking powder
- pumpkin pie spice (to taste)
- 1 Tbsp coconut sugar
- 1/4 cup unsweetened applesauce
- 1 tbsp Your Super Plant Protein (optional)
- 2 Tbsp coconut oil (melted)
- 1/2 cup plant-based milk
Mix the dry ingredients (almond flour, starch, baking powder, pumpkin pie spice, and coconut sugar) in a mixing bowl. Blend well. In another bowl, mix together your wet ingredients (applesauce, oil, plant-based milk). Again, blend well. Add wet and dry ingredients together, and blend thoroughly.
Oil-spray your pan, and heat on medium heat. Lower the heat before pouring 1/3 cup of the batter into the pan. Cook until the bottom of the pancake is golden brown. When the bottom side of the pancake reaches the desired consistency, flip it to cook the other side for a couple of minutes. Again, what you want is that golden brown colour, but make sure to not burn it!
Remove the pancake from the pan and place it on a plate. Meanwhile, spray the pan again, if needed, and pour in another 1/3 cup of the batter. Continue until the batter is gone. This should make about 4 generous-sized pancakes. If you want smaller portions (to feed a larger group!) feel free to pour 1/4 cup of the batter instead of 1/3 cup.
Savory Chickpea Pancakes- especially nutritious for vegan/vegetarian/picky toddlers and grown-ups alike.
This, too, is a modified version of the one I shared in a previous post- check of my chickpea recipes. I make this every weekend as part of my meal prep for the week ahead. The entire mix makes approximately two lunches for my little one. Just take the mix out of the glass container, blend with water as I describe below, pop in the skillet, and it’s ready in a few. I usually cut them into dinosaur shapes because- well, everything tastes better that way, apparently.
- 1 1/2 cups chickpea flour (or you can grind your chickpeas in a blender yourself. )
- 1/4 cup nutritional yeast
- 1/4 cup ground flax seed
- 2 teaspoons baking powder
- 1/2 tsp Your Super Golden Mellow
- 1 tsp (or to taste) Ras El Hanout seasoning (honestly, whatever spice you like. This Middle Eastern blend is a favourite of mine because it has coriander, turmeric, salt, cloves, and pepper, all organic and a great balance.)
Just add all the ingredients to a bowl. Blend well with a spoon. I store this mix in the fridge and use it whenever I like. When you decide to use this mix, combine it with an equal amount of water, and stir well. For example, I usually mix a 1/4 cup of this mix with 1/4. You might want to adjust the amount of water, based on your preference, but this combination works for us. Make sure you cook the mixture well because uncooked chickpea flour is not palatable!
Stir it well while the pan heats on the stove at medium-high until a drop of water sizzles. You can use a good quality oil spray (I use Chosen Foods), a teaspoon of coconut oil, or water, to prevent the batter from sticking. Reduce the heat to low. Spoon in the batter and spread it evenly in a circle. You want it to be on the thin side rather than thick. Cook until the bottom is light to medium brown (lift a corner with a spatula to check). I also make small holes in the batter, if needed, with a fork to make sure that there’s no uncooked flour left. Flip over and cook the other side until you get the medium brown colour again. Place on a plate. Repeat with the remaining batter.
I hope you like these pancakes as we do. Feel free to comment below if you will try these and when you enjoy them!
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Editor’s note: The information in this article is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programme.
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