These “pancakes” have, quite literally, saved our sanity in the ongoing balance of feeding our children relatively expedient and healthy meals.
The recipe for these “cakes” (as we call them) is absolutely jammed with guilt-free ingredients. There are vegetables, fruit, whole grains, protein, fiber, etc. By using an indoor grill with an omelet form, the cakes are also sturdy enough to freeze/defrost intact as well as being the perfect size and density for small hands and mouths.
Whether you’re looking for a healthy breakfast option or a quick, out-the-door solution, these cakes will fit the bill!
Yield: 25 cakes (roughly)
What I used:
- 1.5 sweet potatoes
- 2 1/4 cup milk
- 1 cup carrots
- 1 cup apple sauce
- 3 batches whole wheat pancake mix***
- 9 eggs
- 3 Tbsp vegetable oil
- 3/4 cup ground flax seed
- 3 Tsp cinnamon
***Every pancake mix has its own add-ins (oil, eggs, milk, etc). You’ll want to plan for these add-ins based on the mix you prefer.
(1) Mise en place
(a) Puncture sweet potatoes several times on each side. Wrap in wet paper towels and cook in the microwave on high for 10 minutes. Skin sweet potatoes and cut into pieces (size is unimportant).
(b) Prepare pancake mix per box instructions.
(2) Place carrots, applesauce and sweet potato in the blender. Cover with milk and blend until smooth.
(3) Combine pancake mix, eggs, oil, cinnamon, flax seed, and remaining milk in the bowl of a stand mixer with a whisk attachment. Stir on medium-low until incorporated.
(4) While mixing, slowly add blender contents. Mix until consistent throughout (thicker is better).
(5) Cook cakes.
While this batter may be cooked in any way you desire, we have had great success using a George Foreman grill with snack plate attachments for this recipe. We have found that the “cakes” are easier to handle for our kids once they get old enough to eat them independently. They are also easier to store, freeze, and transport in this shape.
(a) Heat Foreman on high and wait until fully heated (we have the model where a light turns off when fully heated).
(b) Spray with cooking spray and ladle mix into pancake slots until 2/3 full (batter will rise significantly).
(c) Close top and cook for 4 minutes.
Freezing tip: These cakes freeze extremely well. For this size, you can fit 8 in two rows (separated by a paper towel to prevent sogginess while defrosting) in a gallon sized freezer-safe bag by placing one cake horizontally and three vertically. They can be stored for 6 months in the freezer.
In the spirit of full disclosure, the image on the right is (obviously) staged. While I sometimes amuse myself by serving breakfasts that look this way, we more accurately resemble the image on the left (yes, this is also pseudo-staged in that I stopped driving to take the picture. But most preschool mornings, I can be seen with both of my kids eating these cakes in the car: my 3 year-old independently and my 13-month-old being thrown pieces by his driving momma).
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