The benefits of whole grains abound and are a perfect way to start the day leaving you feeling satiated for longer. These homemade baked pancakes are nutrient dense and can be served as a healthy snack between meals as well. For an extra protein boost, you can spread a nut butter on them, or alternatively eat them plain, or serve with maple syrup. They can be made with regular milk, or use the almond milk recipe from last month. For children, you can cut them into fun shapes or use a round version to create a face with fruit, or other appealing food art.
2 tbsp. Flaxseed meal & 6 tbsp. water
1 tbsp. Chia seeds & 6 tbsp. water
1.5 cups of Whole Wheat Flour
3.5 tsp. Baking Powder
1 tsp. Cinnamon
2 tbsp. Wheat Germ
1 tbsp. Unsweetened applesauce
1 1/3 cups Milk (or Almond Milk)
3 tbsp. Prune puree (you can make your own or purchase)
1 - Preheat oven to 325 degrees.
2 - Combine the flax and water in a small container with a lid. Cover, shake well, and set aside.
3 - Combine chia and water in small container with a lid. Cover, shake well, and set aside.
4 - Combine the remaining ingredients and mix well. Add the flax and chia mixtures to this batter.
5 - Spray a foil lined baking sheet very well, otherwise these pancakes will stick.
6 - Spoon onto baking sheet and bake for approximately 17 minutes until lightly crispy around the edges.
Let cool and enjoy! These freeze well and are a nice addition to a school Bento lunchbox; visit KidNutriYum's Instagram and Facebook accounts for inspiration!