My favourite mommy fuel – Pancakes!

Breakfast is definitely my favourite meal, and growing up I always looked forward to pancakes on the weekend – pancakes with maple syrup, pancakes with fruit and yoghurt on top, crepes with nutella and banana rolled up inside are all so yummy!

In both pregnancies pancakes were what I craved most in the first few nauseated months. And maybe that is why 3 year old Zoe is also a pancake lover now! Thirteen month old Nico has also started enjoying bites of them as well. We make pancakes together in the morning at least 2-3 times per week. Sadly my husband, J-F is not a pancake fan so luckily I’ve produced some kids who are sharing my favourite food!

I love mornings with the kids and the few mornings per week that no one has to rush out the door to be somewhere usually involves making pancakes. They are also great for an on the go snack when you’re in a hurry. Grab a pancake and slap some almond butter on top or roll a pancake up with jam and put in in your back pocket for a ride. I often make a double batch and freeze a bunch for the mornings that Zoe begs for pancakes and I don’t have time to make them. Maybe I’ll shove some in my back pocket to keep me fueled through the Furious 3 stage race that starts tomorrow!

Here are the two tasty recipes we use the most:

Whole Wheat Hotcakes from the Rebar Modern Food Book, also an amazing restaurant in Victoria, B.C.

1 egg, 1.5 cups buttermilk, 1 tbsp melted butter or vegetable oil, 1/2 tsp vanilla, 1/2 cup whole wheat flour, 1/2 cup unbleached flour, 4 tbsp wheat germ, 1 tsp baking powder, 3/4 tsp baking soda, 1/4 tsp salt….you know the drill, mix wet, mix dry, combine and cook!

Oatmeal Pancakes from Healthy Mum, Happy Baby (a great book about eating well while breastfeeding with lots of fast, easy, healthy and delicious recipes). These pancakes are extra filling and will keep you feeling full for awhile!

Combine 1 cup quick-cooking rolled oats, 1 cup plain yogurt, 1 cup 1% milk and 1 tbsp packed brown sugar and let sit 5 minutes. Whisk in 1 large egg and 1/4 canola oil. In separate bowl combine 1 cup all purpose flour, 1 tbsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt. Combine with wet. Cook for about 1.5-2 minutes then flip and cook for 30-60 seconds longer.

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