Banana Flaxseed Pancakes

When the weather gets cold outside, I love making pancakes on weekend mornings. I recently made my homemade applesauce and wanted to use it in these pancakes without adding any butter or oil. I decided to add toasted wheat germ and oats to kick up the fiber and make them extra healthy. They came out super delicious, sweet and moist. There was enough left over that I ate them the next morning with some fig jam on top.

Kid Friendly Tip: Have your child mash the banana in a bowl with a fork. You can also have your child measure and help mix everything together. When adding the spices, ask your child to close their eyes and smell the spices. See if they can guess what the spice is! Your child can also pick the topping for the pancakes (jam, syrup, apple butter).

Language Concepts: When making this recipe, discuss what ingredients make these pancakes healthy. Your child can smell the flaxseed, spices and wheat germ. Ask them what they smell like and have them describe it to you. You can focus on sequencing (e.g. focus on steps of making the pancakes), problem solving (discuss what might happen if you were missing an ingredient), expanding vocabulary and answering “wh” questions. Have your child recall information by asking them to tell you how you made the pancakes when you are all finished.

Follow up Activity: Read “Pancakes for Breakfast” by Tomie DePaola.

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Ingredients:
1 cup of whole wheat flour

1/3 cup of quick cooking oats

1 teaspoon of baking powder

1/2 teaspoon of baking soda

2 tablespoons of ground flaxseed

1 tablespoon of honey toasted wheat germ

1/2 teaspoon of salt

1/4 cup of light brown sugar

1 mashed banana

1 cup of milk

1 cup of homemade cinnamon applesauce or store bought applesauce

1 egg

1 teaspoons of vanilla extract

1/4 teaspoon of maple extract

1/2 teaspoon of cinnamon

1/4 teaspoon of ground spice

dash of nutmeg
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1. Mix dry ingredients in one bowl and whisk (flour through sugar).

4. Mix wet ingredents in a separate bowl (banana through ground all spice).

5. Add wet ingredients to dry ingredients.

6. Pour about 1/4 cup of batter onto a non stick pan on medium heat (for each pancake). Cook, turning once until golden brown on both sides. Makes about 6 pancakes.

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