Breakfast is by far the easiest meal around here. In fact, some days I serve only breakfast foods all day because it’s easier than fighting to get my 3 year old to eat a chicken nugget or godforbid a vegetable.
Given that many of his favorite breakfast foods are sweet or have sweet syrup on top, I try to make healthy versions of things that go under the syrup like waffles, pancakes and french toast. Whatever a mom can do to keep healthy and still edible, you know?
With that, I give you Rolly Polly Pancakes. Part crepe, part pancake, all YUM. These are particularly fun for kids, because you can roll just about anything up inside them creating many different tastes in one snack-sitting. We like bananas, walnuts, raisins, jam, almond or peanut butter and sometimes even O’s (Joe’s Os or Cheerios). Cold glass of soy milk and we’re good to go!
ROLLY POLLY PANCAKES
Definitely use a non-stick pan or griddle—don’t bother with any other kind unless you are French or like a good cry.
1 cup whole wheat pastry flour (or all-purpose is fine, too)
1 1/2 cup soy milk (or cow’s)
2 tsp. vanilla extract
pinch of salt
1. Beat all the ingredients with a whisk or in the blender until smooth. Let the batter stand for about a half hour.
2. Heat your pan on medium, add a bit of butter to the pan and ladle about 1/3 of a cup into the pan. Tilt and swirl until evenly spread.
3. Cook for about a minute, until the edges can be easily lifted. Flip and cook lightly on the other side—20-30 seconds.
4. Slide onto a plate, slather with the fillings of your choice, roll and eat!
This recipe comes from the Kinderhof Cookbook.
If you need a WHOLE lotta pancake recipe options. Hit pancakerecipes.blogspot.com. There are sweet AND savory options a’plenty over there!