I really feel like my biggest challenge in parenting (at least right now) is keeping my kids fed. They are both quite picky from time to time (read: daily) and so it's pretty exasperating for me to try to find something one or both of them will eat at each meal. So, last Sunday I sat down to prepare a list of foods for breakfast, lunch and snacks that I know they will eat with some regularity. I figure that, if I get a good lunch and breakfast into them, and one good snack, if they don't want to eat what the family's having for dinner, then that's okay.
Top of my list for breakfast is pancakes. They are easy, freeze and reheat well ( I always make a double or triple batch) and the boys LOVE them (for now. Knock on wood.) In order to get a bit more protein and veggie into them I added canned pumpkin and extra egg. These are pretty tasty, I must say, and I can use the leftover pumpkin mush for muffins!
- 1/2 cup pureed pumpkin
- 1/2 cup milk
- 2 Tbsp canola oil
- 2 eggs
- 3 Tbsp brown sugar
- 1/2 teaspoon pumpkin pie spice or mixed spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup whole wheat flour
Fry apple-sized rounds in a hot, oiled pan. Serve with maple syrup or lemon juice & sugar. makes 16-20 small pancakes.
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