Breakfast is a big deal in our house for a few reasons. First, my kids are usually very hungry in the morning when they wake up so it’s important I’m prepared to fill those empty tummies quickly. And second, just like your grandma told you, breakfast is the most important meal as it sets your “blood sugar clock” for the rest of the day.
When children eat a carbohydrate-laden breakfast first thing (without much protein or fat), they are set up for a rollercoaster ride of blood sugar spikes and CRASHES the rest of the day. This affects mood, behavior, brain function, all of it! And I don’t know about you, but I’m not a fan of cranky kids, so I take a little time to prepare a morning meal that contains protein and a healthy fat.
I usually decide what I’m serving for breakfast the night before and prepare accordingly. It only takes me a few extra minutes in the evening, and it saves me from having to think about anything but my cup of coffee in the morning.
My kids LOVE pancakes so I’ve created quite a few protein-packed pancakes I feel good about serving them. The pancake recipe I’m sharing with you today is an easy one to prepare the night before, and allows you to make several substitutions to fit your child’s taste preferences.
- 4 eggs
- 1/2 cup fruit puree of choice applesauce, pear puree, butternut squash puree, pumpkin puree, options are endless
- 1 teaspoon vanilla extract
- 2 tablespoons raw honey this is optional but my kids like them sweeter
- 1 teaspoon cinnamon or other spice of choice
- 1/4 teaspoon baking soda
- 2/3 cup almond flour
- Coconut oil or grass-fed ghee for cooking
In a bowl, stir together the wet ingredients (eggs, fruit puree, vanilla, honey). In another small bowl combine the dry ingredients (almond flour, cinnamon, baking soda). Whisk the dry ingredients into the wet ingredients until combined.
In a frying pan heat up a little coconut oil or butter. Pour a little batter into the pan (I make my pancakes about 2x2 inches as my kids like small pancakes). Use medium to low heat as these pancakes can burn easily. Cook about 2-3 minutes per side until golden brown.