Pancakes can be so much fun to eat and they can also be fairly healthy as a breakfast or lunch meal if you choose your ingredients carefully. This recipe has little sugar and can be made healthier by using some whole grain flour. Some all purpose flour should be used though, else they get very tough and dry.
I try to make the pancakes more attractive to my boys by adding fruit and berries in a creative way. The caterpillar pancake has been the biggest success so far. These are easy to make with a few aids. I use simple cooking molds, like a metal ring, a glass, cookie cutter or similar to get the shapes I want.
After a little bit of trial and error, we have found a very nice dairy free and egg free (vegan) pancake recipe. These are very nice when you have to make allergy friendly food. They are also very child friendly.
1 1/2 cup flour (I normally use 1 cup all purpose flour and 1/2 cup darker flour)
2 tbsp sugar
1 tbsp brown sugar
1 tsp baking powder
1 tsp baking soda
a pinch of salt
1 cup soy or almond milk
1 no egg (Orgran), equivalent to 1 egg.
1/2 cup water
3 tbsp coconut oil (you can use any vegetable oil)
1 tsp vanilla sugar
Mix the dry and wet ingredients separately first and then combine into one bowl and stir to a thick batter. You can also mix it all in a mixer with a K-hook attachment.
You can add more liquid or flour if the batter seems to thin or thick. It should be easy to scoop and not too runny.
Pre-heat a non-stick frying pan on medium heat and use a good cooking oil or dairy – free butter to cook with.
Scoop approximately 1/4 cup of batter onto the pan and cook the pancake until small bubbles form on the surface before carefully flipping and cook for 2-3 minutes until cooked through.
Serve with berries, cut fruits and honey.