As mothers we are always searching for meals we can feel positive about serving to our itty bitties. I have never understood how you can't eat cookies for breakfast but a pile of pancakes with butter, whipped cream, macerated fruit and a gallon of maple syrup was acceptable. I am a fan of savory breakfast but my two boys love pancakes. I finally took to trying to figure out a way to make a pancake that would fuel their day, bring them energy AND taste good! Inspired by a recipe I watched from Bon Appetite's chief editor I went to Whole Foods with a mission in mind. That mission was to create the perfect "Happy Mama Cake".
Not only is this recipe incredibly easy, but its fun and delisious too! You don't even particualrly have to follow a recipe. You can eye ball it and they are still going to come out wonderful. My only concern with using rolled old fashioned oats was that the pancake would end up with a heavy texture similar to badly made oatmeal (my kids hate even the best oatmeal." To my pleasant surprise, these pancakes are the lightest fluffiest pancakes I have ever had. They are yummy and filling and packed full of protein and energy to conquer even the most challenging mornings. Thus making a happy mama of happy boys. Please put your hands together for Happy Mama Cakes!
Happy Mama Cakes:
- 2 Farm Fresh Eggs
- 2 c. Butter Milk or Regular Milk
- 1/3 c. Coconut Oil (Melted)
- 1 tsp Vanilla Extract
- 2 c. All Purpose Flour (Can sub whole wheat if desired)
- 1/4 c. Flax Seed (must be crushed or pulsed in ginger to achieve health benefits)
- 1/4 c. Chia Seeds
- 1 c. Old Fashioned Oats
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 tbs. Sugar
- 1/4 tsp Salt
Whisk together flour, crushed or pulsed flax seed, chia seeds, baking soda, baking powder, sugar and salt. Soak rolled oats in the milk until time to mix wet and dry ingredients. in a second bowl whisk eggs, coconut oil and vanilla. add soaked rolled oats and milk. Slowly add the dry ingredients to the wet folding not beating mixture. Remember some lumps are ok when it comes to pancake batter.
Prepare griddle or pan for pancakes. Set on medium heat. Take a tsp of coconut oil to the hot pan before ladling pancake batter. Cook until you see bubbles and then flip too the other side. This recipe makes ten medium sized pancakes. Extras can be wrapped and reheated for breakfast the next day (MOM SCORE!) Enjoy with your favorite maple syrup without feeling guilty!