This is a very filling delicious breakfast that will fuel your kids going into their school day. No time to whip up a batch in the morning? Make them the night before or over the weekend and freeze with slips of wax paper in between. Pull out one or two and microwave or put in the toaster. It couldn’t get any easier!
I want to give credit where credit is due. This is a recipe that I got while living in Oregon which I modified slightly. During our preschool cooperative class, someone came in from Stalford Farms and shared a blueberry pancake recipe with us. It is really tasty and uses whole wheat flour. Add a little fruit on the top or the side with a tad bit of maple syrup, and it is the perfect breakfast for a busy morning at school!
- 3 Tbsp. butter
- 2 eggs
- 1 Cup milk, maybe a little more
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1/2 Tbsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 3 Tbsp. sugar or honey
Melt butter in a large bowl. Add eggs and mix in. Add milk and mix. Add remaining ingredients and mix. If batter is too thick, add milk until it is the consistency you like. Cook over medium low heat until pancakes bubble, then flip. Top with your favorite fruit and maybe a little maple syrup. Enjoy!