Monday, March 28, 2011

Sneaky Blueberry Pancakes

Blueberry Pancakes
My little guy really enjoyed his Peanut Butter and Jelly muffin for breakfast yesterday and I decided to make him some pancakes for lunch... the sneaky kind of course! This challenge has been so much fun and is actually giving me more of a variety of what to feed my toddler. It has also taught me that kids eat first by what they see not what they taste, so if it doesn't look fun on the plate then chances are it will end up on the floor even if it's a food he might normally like. All kids have their fussy days, right? I knew the pancakes would go over well and there wasn't anything all that 'sneaky' into the recipe anyways. The thing about these recipes for kids is that you don't have to be exact at everything that it calls for. Just use what you have! I didn't have any almonds so I omitted those and I didn't have any eggs but the pancakes still turned out great! I made them small and added some strawberry jam, banana slices, and whip cream as garnish. It made about 15 and I froze the rest!

Makes about 18 pancakes
3/4 cups Flour Blend (see Make-Ahead Recipe #13)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup blanched, slivered almonds, finely ground in a food processor (omit if allergies)
1/2 cup unsweetened applesauce (or grated fresh apple)
1/4 cup plain yogurt
1 teaspoon pure vanilla extract
2 tablespoons milk
1 large egg
2 tablespoons honey or pure maple syrup 
1/4 cup chocolate chips 
Butter or cooking spray, for greasing skillet
Optional Extra Boost: 1/4 cup fresh or frozen blueberries

Mix together Flour Blend, baking powder, salt and ground almonds (optional). Set aside, if using immediately. (To store for later use, triple the dry ingredients and keep in a sealed, labeled plastic bag. You’ll have instant pancake mix anytime you want it.)
In another bowl, whisk together the applesauce, yogurt, vanilla, milk, egg, and honey (or maple syrup) and optional blueberries, if desired. (If using frozen berries, don’t thaw them before adding; this will prevent bleeding). Add the wet ingredients to the dry ones until just blended. If the batter is too thick, add a little more milk. Add the chocolate chips and mix lightly.
Butter or spray a large skillet over medium heat. Test the pan to see if it’s hot enough by tossing a few drops of water in — it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke.
Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips in with each pancake. When bubbles begin to set around the edges of the pancake and the skillet-side is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is set. 
Serve stacked high drizzled with warm maple syrup or, for an extra boost of fruit, Homemade Berry Syrup.

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