The inspiration for these pancakes came from a gal I follow on Instagram, @holy_kale. She cites this recipe . < That link has great instructions and pics. Those ladies both use almond butter, which I'm sure is superb. I use peanut butter because frankly, it's less expensive and I ALWAYS have it on hand.
So many great things about these pancakes!
-They are baked in the oven, so I don't spend my Saturday morning babysitting my cast iron skillet.
-They are super soft, an awesome baby food, but my older kids and my husband love them too.
-They use ingredients I almost always have around.
-They are loaded with protein - eggs and peanut butter -which I'm always trying to get more of into my children.
This recipe makes about 12 pancakes for me. The first two times I made it, I doubled it. This morning, I tripled it, and they all got eaten, and that was without me eating any! My toddlers can easily eat 6 or more of these apiece, for better or worse!
Ingredients
2 eggs
1/2 cup applesauce
1/2 cup peanut butter
1/2 tsp baking soda
2 tsp maple syrup
1/2 tsp vanilla
pinch salt
Whisk all ingredients together. Line a baking sheet with parchment paper (a must!). I use a soup ladle to drop about 1/4 cup of the batter into "pancakes" on the baking sheet. They'll spread a bit as you ladle them on and as they bake. Bake at 350 degrees for about 10 min. I let them cool for about a minute on the baking sheet.
These hold up great as an on-the-go snack too. Plain, or with butter sandwiched between a couple of them.
Rainy Saturday pancakes. I need a camera. |
Happy eating!
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