These pancakes have it all—fruit, veggies, flax (omega-3 and fiber), wheat bran, and a mouthful of delicious flavor. My picky eater loves breakfast, so this recipe allows me to sneak some nutritious ingredients into one of his favorite foods. My son and I make these pancakes together every Saturday morning. It gives us a chance to bond, and the leftovers allow him to enjoy a nutritious breakfast all week long!
1 cup whole-wheat pancake mix
3/4 cup milk
1 tablespoon oil
2 tablespoons butternut squash puree*
1 tablespoon cinnamon
1 tablespoon sugar
2 tablespoons whole ground flaxseed meal
2 tablespoons wheat bran
*Refer to Puree 101.
Heat a skillet over low-medium heat or a lightly greased electric griddle to 375F. The skillet or griddle is ready when drips of water sizzle, then evaporate.
Combine all the ingredients in a bowl except the banana. Stir just until large lumps disappear. Add sliced banana.
Pour slightly less than 1/4 cup batter for each pancake onto the skillet or griddle. Flip with a spatula when the pancakes bubble and the bottoms are golden brown.
Serve with maple syrup. Makes 10-12 pancakes.
- Replace the banana with ½ cup of blueberries if you have a blueberry eater.
- Creating pancakes in different shapes can be fun—for example, make a Mickey Mouse-shaped pancake (blueberries make fabulous eyes).
- Individually wrap pancake leftovers and place in the freezer after they have cooled to room temperature. To reheat, simply place in a toaster oven, toast on high (just as you would heat a frozen waffle or a piece of toast), and serve.