The sunshine of my life is my awesome four year old son. I love him more than life itself but oh my goodness, he is such a picky eater! Meal times is the source of high stress for me because the conversation with my son invariably goes like this: Me:”It’s dinner time munchkin come eat your chicken”; Him: “I don’t like chicken”; Me: “yes you do, you said you liked chicken” Him: “I don’t like this chicken, I like the other chicken” Me: “well this is the chicken I made so eat it today and tomorrow you can have the other chicken” ; Him: “I’m not hungry”; Me: “you can’t not be hungry, your last meal was at noon”; Him: “I don’t like chicken”. Mom’s reading this, please make me feel less crazy by assuring me that I don’t have the pickiest four year old in the world.
Well, when you have a picky eater like I do and said picky eater requests a particular food, you jump at the chance to make it for him, especially if it is something healthy or something I can make healthy, because this rare unicorn moment only happens every other blue moon. The last blue moon apparently was last Saturday when my little one asked me to make him pancakes! Whaaat?! Well of course I will make you pancakes was my excited response while he was probably wondering why pancakes would illicit such an over the top response.
Of course, I made him healthy pancakes, just because him asking me to make him something was rare it didn’t mean I was going to make him what would basically amount to a sugar patty, I mean we are still living a healthy lifestyle here people. These pancakes have no added sugar or dairy and are delicious! My picky eater, ate two for breakfast, 2 for lunch and had the leftovers for breakfast the next day..oh yes yes he did!
- 1½ cups all purpose flour (or whole wheat flour)
- 2 teaspoons of baking powder
- ½ teaspoon salt
- 2 tablespoons Almond Oil
- 2 Eggs
- 1 teaspoon Vanilla (or ½ teaspoon almond extract)
- ¾ cup Plain Greek Yogurt
- ¾ cup Almond Milk
- Almond Oil Spray
- Spray Almond Oil Spray on a pan to grease it and heat on medium heat.
- Whisk together flour, baking powder and salt. In another bowl, mix oil, eggs, vanilla, and Greek yogurt.
- Add wet ingredients to dry ingredients and stir.
- Stir in Almond Milk until all ingredients are combined – don’t over mix, there should still be a few lumps.
- Pour ¼ – ⅓ cup batter onto the griddle. Allow to cook for about 2 minutes or until edges begin to look “dry” and bubbles form in the batter.
- Use a thin spatula to flip the pancake over and allow to cook for a mother minute.
- I topped these with Organic Maple Syrup.
These actually keep well for a day or two, just wrap them in cling foil and leave them out on the counter. The next day wrap them in foil and bake for about 5 mins at 375 degrees and they taste as good as new.