I am always trying out new pancake recipes as they make for a perfect breakfast for kids that can easily be frozen and reheated.  A quick and easy breakfast is usually the only option for us in the morning.  Having eliminated all process foods from our home a few months ago, I am loving the challenge of coming up with new ways to make a pancake that is healthy but doesn’t scream “I’m a health food” to my young girls.  Processed pancakes are full of industrialized ingredients that don’t pass for real food in my house and are full of refined flours and sugars that a pancake doesn’t need to have.  As parents we have to take charge of what we are feeding our children.  I completely understand the need for convenience.  Trust me, I’m at work at 8am too.  However, I challenge you, if you currently buy pancakes from the frozen food section at the store, to take a look at the ingredients.  And then try, just try, to make up a batch of pancakes one night, or weekend and double, heck triple the batch and freeze them away.  You can even freeze them in smaller bags so you can easily grab one out and have the perfect amount ready to heat up.  The same goes for switching out a corn syrup based syrup for raw honey or 100% maple syrup.  Starting your morning or your child’s morning off right is priceless.  And in my opinion, that means real foods, not industrialized foods.  Throw some peanut or almond butter on the pancake or fresh fruit or heat up frozen fruit so that it creates a syrup and top the pancakes with that or a handful of dark chocolate chips…the options are endless.

FYI:  I probably will be adjusting this recipe as I just made one batch and didn’t change it at all this morning and will update the recipe card on the website when I do.  That being said, I barely was able to get a picture taken before my 3 year old gobbled down the rest of the batch tonight for our breakfast for dinner meal.