Perfect protein-packed pancakesOctober 19, 2010
Weekends are getting interesting around here. We started with Newborn Essentials – a class to teach us how to swaddle and take rectal temperatures. Oy. Next up is Breastfeeding Basics. And Hypnobirthing. And Stroller School. I suppose it might be overkill, but it really does make me feel calmer to learn from an expert. Anyway, to keep the weekend fun and relish our quiet time while we have it, I whipped up some delicious and filling pancakes that are way, way better than anything out of a box.
The win for me? Whole grains and no added sugar! Otherwise, pancakes put me directly into a sugar coma and I’d be starving an hour later.
The win for my husband? They’re so good he doesn’t even bother adding maple syrup. I couldn’t believe it, but it happened. (This is a man who adds maple syrup to a glass of milk to drink with dinner. What the…?)
Something else super cool about a big batch of these pancakes it that the leftovers reheat nicely in the toaster oven and taste great with a smear of fruit-juice sweetened jam. Kind of like a muffin. I’ve been eating them as snacks all week.
And, oh yeah, I’m a snacking machine these days! The baby needs consistent energy. And apparently, he loves these pancakes, just like his dad.
Protein-packed pancakes with fruit topping
The extra protein in this recipes comes from peanut butter and teff – a grain with all 8 essential amino acids. I used coconut oil instead of butter for a hint of flavor and a very nice browning effect. Don’t shy away from either – butter and coconut oil are examples of healthy, naturally occurring fats that your body needs.
2 cups whole milk
1 Tbl. lemon juice or apple cider vinegar
1 cup whole wheat flour
1 cup teff flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbl. coconut oil or butter, melted and cooled slightly
Additional 2-4 Tbl. coconut oil or butter (for the pan)
4 apples, chopped into small pieces
4 Tbl. natural peanut butter
2 Tbl. coconut oil or butter
1/2 tsp. cinnamon
2-4 Tbl. water or milk
Whisk milk with lemon juice in a bowl, set aside. In a large mixing bowl, combine flours, baking powder, baking soda, and salt. Mix well.
Whisk the egg and melted coconut oil into the milk. Create a well in the dry ingredients and pour in the milk mixture. Combine gently. A few lumps will remain and that’s ok.
Heat a skillet or griddle over medium heat for a few minutes. Add a bit of coconut oil or butter and coat the surface. Pour 1/4 cup batter onto skillet. Cook until bubbles appear, then flip. Pancakes should get golden-brown on each side. Repeat.
While pancakes are cooking, combine topping ingredients in a pot over medium-low heat. Stir frequently. By the time all the pancakes are cooked, the apples should be softened. Serve pancakes with a generous scoop of topping.