Do you need easy, kid-friendly meals
When I was a younger mother, feeding picky eaters was a frustration for me and I needed to figure out creative ways to get them some more balanced nutrition. That’s when these pancakes came about. These protein-loaded pancakes were a dinner that made them happy and me too.
Even if they were adding maple syrup on top, it was still better than pasta, and paired with a fruit smoothie, they were full and everyone was happy all around.
Recently, it was my children that reminded me that I need to make these again. Attention Gluten-Free moms–I make a version of these on Pesach, swapping out the flour for half tapioca starch/half almond flour (potato starch also works fine instead of tapioca, but we like the taste of the tapioca ones slightly better). After making batches and batches on erev Yom Tov and every single Chol Hamoed morning, my kids said, “Ma, we like these pancakes so much better than regular pancakes. Why can’t you make this version all year?”
And, so, the protein pancakes came back on the menu. This time, it was without the picky eater angst. (Nowadays, I learned. I don’t call my kids “picky,” rather, I call them “easy.” If I can say it’s pasta or pizza bagels for dinner and they say, “Yay!” that’s not frustration for me, that’s ease.)
I can simply mix the ingredients together right before they come home. I use the larger sized container of vanilla Greek yogurt for this recipe rather than open up lots of small ones.
In a bowl, combine flour, baking soda, and baking powder.
Add yogurt, milk, egg, and vanilla.
Mix until fully combined. It’s ok if there’s still some lumps. Once the batter is mixed, dinner is almost ready. Then, just add scoops of batter fresh to the frying pan or Betty Crocker when they come home.
Pancakes are ready to be flipped when they’re bubbling up.
And, yes, the side dish is a fruit smoothie! I start with 1 cup ice + 1 cup banana + 1 cup milk (a spoon of vanilla extract or vanilla pudding powder is a nice addition). Whoever wants a “plain” smoothie takes first. Then, we add frozen fruit like mangos, strawberries, or blueberries to the banana base for whoever wants a fruit smoothie.
And that’s a perfect summer dinner that’s fun for kids and takes no more than a minute of advance prep for me.
Do you need a quick, easy dinner for the adults while the kids are eating pancakes (unless your adults will also eat pancakes). Try this Turbot with Roasted Veggies – it takes five minutes and can be made with any fish!
Protein Pancakes
Ingredients
- 1 ½ cups vanilla Greek yogurt
- ½ cup milk
- 2 eggs
- 1 tsp vanilla
- 1 cup flour
- ½ tsp baking soda
- 1 tsp baking powder
- nonstick cooking spray or butter, for greasing pan
Instructions
- In a bowl, combine flour, baking soda, and baking powder. Add yogurt, milk, eggs, and vanilla. Mix until fully combined. It’s ok if there’s still some lumps.
- Grease a pancake pan or skillet (or simply make them in your Betty Crocker) with nonstick cooking spray or melted butter. Heat over medium-high heat. Scoop a scant ¼ cup batter to form each pancake. Cook until bubbles appear at the top and edges seem firm, about 90 seconds. Flip and cook for an additional 1 minute, until golden. Enjoy immediately with your favorite pancake toppings.
Notes
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