One of my favorite ways to get Linden involved in the kitchen is to have her help me stir batter. From bread dough to the batter for these pancakes, it’s a pretty perfect activity since it’s both fun and it doesn’t last forever. I fill up the measuring spoons and cups and she dumps them into the mixing bowl. She then does her best to mix it all together with a wooden spoon and generally does a decent job—and is ready to move onto something else by the time I am feeling ready to take over.
With the apple and the buckwheat in these pancakes, you don’t have to worry too much if your little one stirs the heck out of the batter. There’s no gluten, so the batter will stay moist and light, and you will likely stay satisfied until dinner time. I like to make a larger batch than we can eat in one meal so that I have some in the fridge or the freezer waiting for a quick reheat during the week. L has recently started to enjoy her pancakes as little sandwiches, but serve them up however your child likes them.
Apple Buckwheat Pancakes
I like to reserve the apple juice that I’ve squeezed out and serve it up to Miss Linden as a special treat alongside her breakfast. It’s freshly squeezed juice without any fancy equipment!
Serves about 4
1 cup buckwheat
1/2 cup almond flour (or all purpose)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 eggs, lightly beaten
3/4 cup milk
1 teaspoon vanilla
1/2 cup grated apple, squeezed of the juice (about 1 medium apple)
1. Preheat oven to 175 F. Mix the dry ingredients together, then add the wet ingredients and stir gently until thoroughly combined.
2. Heat a nonstick or cast iron pan over medium heat. Grease with nonstick spray or butter. Drop batter by 1/4 cup portions (or bigger or smaller, depending on your preference) and spread until about 1/4-inch thick. Cook until edges are set and you see small bubbles, about 2 minutes. Flip and cook through on the other side, about 2 minutes more. Repeat to cook the rest of the batter. Place cooked pancakes on the baking sheet to stay warm. Serve warm or let cool fully and freeze for later use.
Use grated pear instead of apple.
Add 1/4 cup chopped walnuts or pecans.
Add 1 tablespoon cocoa powder to the batter.