Posts Tagged ‘Breakfast’

Chocolate ‘Rolo’ Chia Seeds Pudding – Kids’ New Favorite

Home Made Cooking | Sweets

After a couple times of making the Quick Coconut Pineapple Chia Seeds Pudding I decided to upgrade the pudding (kid-wise) and use my favorite ingredient in the whole wide world – chocolate.

Yeah yeah, it’s not so healthy right? but really, the pudding is so healthy that a tiny thing like chocolate won’t get in the way would it?

So I made a whole new pudding using sweetened chocolate milk powder (Nesquik and friends) and put a little surprise on the bottom of each cup – a mini ‘Rolo’ chocolate.

Don’t tell anyone, but other than being really delicious, the rolo is there as bait 😉 you see, the kids will have to finish up their whole cup in order to reach the rolo, so the way I see it it’s the holy grail and they are on a mission – will the make it? I bet they will!

This pudding is not only packed yet again with Omega-3, it’s also very filling and delicious – look at that, and adventure and breakfast all in one. Ta-da!

You can of course choose to not use any rolo at all or use an alternative chocolate ‘bait’, everything goes when it comes to chocolate.

 

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

 

Chocolate 'Rolo' Chia Seeds Pudding - Kids' New Favorite
Author: 
Recipe type: Breakfast, Snack
Cuisine: Chia Seeds, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Another Chia Seeds Pudding, another success. This is super easy, very tasty and quick and will definitely be devoured by the kids - and the adults.
Ingredients
  • ½ Cup Unsweetened Coconut (Finely Shredded)
  • ½ Cup Chia Seeds
  • A pinch of Salt
  • ¾ Cup Cold Chocolate Milk (made with ¾ cup water and 3 tsp Chocolate Milk Powder)
  • 1½ Cup Coconut Milk (Full Fat - I used the canned one)
  • 5 Tbsp Maple Syrup
  • 12 mini Rolo Chocolates (and more for decorating on top)
Instructions
  1. In a bowl you mix the Chia Seeds and Coconut together
  2. Add in the coconut milk and cold chocolate milk
  3. Finally, add the maple syrup and stir all together well
  4. Place 2 'rolo' chocolates on the bottom of each cup
  5. Using a ladle or a large spoon, divide into glasses/ containers/ mason jars evenly and refrigerate for at least 2 hours before serving (the more the better)
  6. Once the pudding is set, you can serve with a piece of 'rolo' on top

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

After a couple times of making the Quick Coconut Pineapple Chia Seeds Pudding I decided to upgrade the pudding (kid-wise) and use my favorite ingredient in the whole wide world – chocolate. Yeah yeah, it’s not so healthy right? but really, the pudding is so healthy that a tiny thing like chocolate won’t get in […]

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Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding

Home Made Cooking | Sweets

I just recently found out about Chia Seeds.

I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about.

So yeah, they say it’s healthy, but so is sleeping and I don’t get too much of that either…
I started reading about chia and apparently it is an amazing source of Omega-3 and very healthy.

As I was reading more about it I also found out that once you heat the Chia seeds (for example use in baking etc.) the Omega-3 vanishes and the health benefits of it are diminished to almost none.
So now I knew that since I have this family size pack at home, I need to find something to do with it that does not include heating.
Bingo – breakfast/snack for the kids.
Every morning I wrap my head around “what’s for breakfast” before we drive the kids to school, and making a few servings in advance was the jackpot for me. It would save me time and headaches in the morning – win!
So I scrolled around in Pinterest searching for inspiration (don’t you just LOVE Pinterest??) and I did find it – Chia Seeds Pudding.
I decided to make 2 kinds, one would be a Piña colada Pudding and the other a Chocolate Pudding.

The kids loved it, the hubby loved it and I was loving it and the fact that everyone else loved it 🙂
I made it in 6 small glasses I had but you can definitely make a smaller/ larger serving if you’d like. Mine were about the size of a pudding/ jello cup sold in grocery stores.
This is a great overnight recipe but to be honest, it’ll probably be ready after only 2 hours of refrigerating it. You can also play with the flavors and even better, make it with the kids. My daughter loved helping me make these and choose the flavor 🙂
These don’t turn out too sweet but they’re great. The kids added a tablespoon of Maple syrup on top and devoured it.
Enjoy and stay healthy!

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding
Author: 
Recipe type: Snack, Breakfast
Cuisine: Healthy, Chia Seeds
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
This Chia Seeds Pudding is so easy to make. Uses everyday ingredients and ready in no time. No to mention the health benefits.
Ingredients
  • ½ Cup Unsweetened Coconut (Finely Shredded)
  • ½ Cup Chia Seeds
  • A pinch of Salt
  • 1 Can of Canned Pineapple Rings (divided into 3 rings and ¾ cup of the pineapple syrup/ juice)
  • 1 ¾ Cup Coconut Milk (Full Fat - I used the canned one)
  • 4 Tbsp Maple Syrup
Instructions
  1. In a bowl you mix the Chia Seeds and Coconut together
  2. Add in the coconut milk and pineapple juice/syrup
  3. Cut the pineapple rings into small pieces and add into the bowl
  4. Finally, add the maple syrup and stir all together well
  5. Using a ladle or a large spoon, divide into glasses/ containers/ mason jars evenly and refrigerate for at least 2 hours before serving (the more the better)
Notes
**This will stay fresh in the fridge for up to 5 days**

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

 

 *Adapted from The Healthy Foodie

 

 

 

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

I just recently found out about Chia Seeds. I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about. So yeah, they say it’s healthy, but so is sleeping and […]

Read More

Brown Rice Sesame & Coconut Energy Bars – Bonus: A Special Ingredient

Cakes and Cookies | Sweets

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast.

Breakfast is an important factor, especially for a growing body like children and adolescences.

Studies show that eating a healthy breakfast (as opposed to the kind containing doughnuts and cookies) will give you an improved concentration and performance in the classroom or at work, more strength and endurance to engage in physical activity and will even lower your cholesterol levels

Now, I’m no saint so I’ll admit, I don’t eat breakfast, and yes, I know it’s bad for me, but it’s just too busy in the morning and all I really want is my coffee. But if breakfast is going to be served (meaning, I won’t have to make it – on a weekday that is) I’ll take it! Oh I’ll embrace it for sure.

Being a mom, I can skip breakfast but if there’s something I don’t do, is make my kids skip breakfast. They have their healthy breakfast every day before we drive them to school. Whether it’s oatmeal, whole grain cereals, a health packed pudding or bread with a healthy topping; they’re getting their breakfast on!

A while ago I connected with “The Grocery Foundation” through “Food Bloggers of Canada”, and as I read about the foundation more and explored their contributions and campaigns, we clicked.

You see, this is a foundation that for the past 35 years had taken upon it, to make the lives of children better. How better you ask? They make sure that children that come from challenged families or communities are fed with nutritious foods and a healthy breakfast.

How do they do that? Simply by raising money to help fund nutritious breakfasts and snacks to children in various programs including school nutrition programs.

So anyways, when I heard that In Canada, 1 in 7 children start the school day on an empty stomach due to a lack of access to nutritious foods, I knew I wanted to be a part of the campaign. So no, I’m not going to (unfortunately) feed all those children (wish I could), but what I can do is promote awareness to the foundation’s “Toonie for Tummies” campaign (that will feed them) which only asks for a donation of a toonie ($2) – yes, that’s enough, imagine that.

Another thing I think I can do is make sure that all your kids (and you guys) are eating healthy and nutritious food. So I decided to share my newest recipe for No Bake Brown Rice and Sesame Healthy Energy Bar.

This one is packed with goodness, it has brown rice, flax seed (great for your stomach and a wonderful source of Omega 3), sesame, honey, and the bonus special ingredient – tahini; need I say more? And it requires no baking you guys! It’s ready in minutes and after it sits in the fridge for 2 hours you’re good to go!

My kids loved it! Heck, everyone loved it! And it’s a super great addition for the lunchboxes.

Breakfast is important and so is the content of your lunchbox! Make sure it’s a good one!

Brown Rice, Sesame & Coconut Energy Bars

 

Brown Rice, Sesame & Coconut Energy Bars

Brown Rice Sesame & Coconut Energy Bars - Bonus: A Special Ingredient
Author: 
Recipe type: Energy Bar
Cuisine: Healthy Cooking, Health Bar
Prep time: 
Total time: 
Serves: 20 mid size bars
 
These are wholesome, nutritious and just plain delicious. With the tahini and coconut in them they make the perfect energy bar to have as breakfast or put in your lunchbox. And it's so easy to make too.
Ingredients
  • 3 Cups Puffed Brown Rice (Unsweetened) - You can also use rice krispies
  • ½ Cup Sesame Seeds
  • ¼ Cup Whole Flax Seeds
  • ½ Cup Roasted Coconut Chips
  • ¼ Cup Honey
  • ¼ Cup Coconut Oil (liquid) or Canola Oil
  • ¼ Cup Raw Tahini (not the prepared spread)
  • ⅛ Cup Brown Sugar
Instructions
  1. In a bowl, mix the puffed rice, sesame, flax and coconut.
  2. In a small saucepan, place the honey, coconut, tahini and sugar and mix over low heat until you get an even batter (it should be smooth – don’t heat too much so you don’t burn the tahini).
  3. Remove from heat once smooth and add to the sesame mix and using a large/ wooden spoon, fold everything together evenly, until it’s all covered with the tahini batter.
  4. Pour the batter into a 6”X12” baking pan covered with parchment paper (I lightly grease the paper to allow easy removal later on) and flatten using your hands or by placing a sheet of parchment paper on top and tightening the batter with your hands or by rolling a glass on the paper.
  5. Place in the fridge for 2 hours.
  6. After 2 hours, remove and turn over onto a board. Cut desired size using a sharp knife (but not too small or it’ll crumble).
  7. Keep in an airtight container in the fridge.

Brown Rice, Sesame & Coconut Energy Bars

*The fund raising campaign will be taking place in various participating retailers across Ontario and Atlantic Canada from February 5-19 – Just check out their page.

 

Brown Rice, Sesame & Coconut Energy Bars

You know what they say “Breakfast is the most important meal of the day” but is it? Well, I’m not an expert but if you ask me, there are quite a few benefits to having breakfast. Breakfast is an important factor, especially for a growing body like children and adolescences. Studies show that eating a healthy breakfast […]

Read More

Feta And Cheese Savory Waffles – Whole Wheat Goodness

Home Made Cooking

I was tired of serving sweet waffles. Not that we don’t all like them, because we most definitely do, but it was brunch time and I felt like a dish that’s somewhere in between lunch and breakfast is in order. Not timewise, content wise.

I open the fridge -no inspiration, I look on the counter – none there either, but then I open the cupboard and see my Waffle Maker (Clickable link) and I know what’s about to be made – savory waffles, and I’m going to put an egg on it. And let me tell you, if you don’t own a waffle maker yet – do yourself a favor and get one ASAP.

This recipe is really easy and doesn’t require a mixer, it is all mixed by hand and the ingredients are something you surely have on hand. You can omit the pesto or one of the cheese kinds is you don’t have both. You can also add your favorite spices and herbs, I assure you it’ll be just as good or even better.

I made these and served with heated pasta sauce I had in the fridge and a sunny side up on top. It was delish!

Once you make these you’ll know you now have your new go-to brunch or maybe even supper recipe – it’s just that good.

 

Cheese and feta waffles

 

Cheese and feta waffles

 

Feta And Cheese Savory Waffles - Whole Wheat Goodness
Author: 
Recipe type: Brunch
Cuisine: Waffles
Serves: 4 Waffles
 
Savory waffles made with whole wheat flour, cheese and spices, toped with egg and sauce, and there you have it - impressive brunch in no time!
Ingredients
  • 1 ½ Cups Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 Cup Grated Cheddar/ Mozzarella Cheese
  • ½ Cup Crumbled Feta Cheese
  • 1 tsp Dry Oregano
  • 1 tsp Pesto (Optional)
  • 2 Eggs
  • ½ Cup Plain Yogurt
  • ½ Cup Sour Cream
  • ¾ Cup Milk
  • ⅓ Cup Vegetable Oil
Instructions
  1. In a bowl mix the flour, baking powder and salt together until combined.
  2. Add in the rest of the ingredients and mix well until everything is fully combined and incorporated into smooth thick batter (It’ll be very thick, don’t be alarmed).
  3. Preheat your waffle maker and once it’s ready to use, pour in ⅓ cup batter (or the amount recommended to be used in your waffle maker - depending on its size and instruction book) and close it.
  4. Let the waffle bake for about 3-4 minutes and once it’s ready, remove to an oven rack to avoid sogginess.
  5. A serving suggestion is to cover it with your favorite sauce (like pizza sauce or pesto sauce or even mushroom sauce) and top with a sunny side up egg.

 

Cheese and feta waffles

 

 

I was tired of serving sweet waffles. Not that we don’t all like them, because we most definitely do, but it was brunch time and I felt like a dish that’s somewhere in between lunch and breakfast is in order. Not timewise, content wise. I open the fridge -no inspiration, I look on the counter […]

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Vanilla Yogurt Whole Wheat Waffles – Amazing How Simple

Home Made Cooking | Sweets

Who doesn’t like homemade waffles? everyone does! whether you serve it with sour cream, fruits, cream, chocolate syrup, scrambled eggs or plain, they are just so good!

2 years ago my sweet hubby bought me a waffle maker and ever since, the family enjoys waffle breakfasts every few weeks.

Up until now what I used to do, is make the basic waffle mix (you know, flour, sugar, baking powder etc.) from the waffle maker instructions book and keep it in a container in the cupboard, and add the wet ingredients to it when I needed to make waffles. This time I decided – no more! I’m better than this, I can make my own waffle recipe – so I did.

If you’ve been reading this blog you should know by now that other than using experience and common sense in my recipes, I also make sure I use whatever’s in my fridge, and this time it was no different. The yogurt I had (I use goat yogurt but you can use any plain yogurt) made the waffles so crunchy on the outside and soft on the inside, and the smell was divine.

Yogurt generally reacts super good with baking powder so combining these two in the recipe added fluffiness and softness to the waffles.

And you want to know something else that’s awesome? no mixer required here and the batter can be mixed used one bowl and one whisker/fork so this is really a no brainer.

Oh don’t thank me – just turn your waffle maker on and get to work.

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

Vanilla Yogurt Whole Wheat Waffles - Amazing How Simple
Author: 
Recipe type: Breakfast, Brunch
Serves: 4-6 Waffles
 
These fluffy, sweet smelling and amazing waffles are a one bowl wonder. So good and no need for a mixer, Just a bowl and a whisker/ fork and you're ready to roll.
Ingredients
  • 1 ½ Cups Whole Wheat Flour
  • 1 Tbsp Sugar
  • 2 tsp Baking Powder
  • Pinch of Salt
  • 2 Eggs
  • ½ Cup Plain Yogurt
  • ½ Cup Sour Cream
  • ¾ Cup Milk
  • 80gr Melted Butter
  • 2 tsp Vanilla Extract
Instructions
  1. In a bowl mix the flour, sugar, baking powder and salt together until combined,
  2. Add in the rest of the ingredients and mix well until everything is fully combined and incorporated into smooth batter.
  3. Preheat your waffle maker and once it’s ready to use, pour in ⅓ cup batter (or the amount recommended to be used in your waffle maker - depending on its size and instruction book) and close it.
  4. Let the waffle bake for about 3-4 minutes and once it’s ready, remove to an oven rack to avoid sogginess.

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

Who doesn’t like homemade waffles? everyone does! whether you serve it with sour cream, fruits, cream, chocolate syrup, scrambled eggs or plain, they are just so good! 2 years ago my sweet hubby bought me a waffle maker and ever since, the family enjoys waffle breakfasts every few weeks. Up until now what I used […]

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Homemade Soft Whole Wheat Sesame Bagels

Baked Goodies

I just came back from visiting my family for a week.

A week where I didn’t cook, bake, clean, do the dishes, the laundry, prepared the lunch boxes or really cared about what time it is. Yup, I went there without the kids.

It was an amazing week with a pretty painful finale. On the way back my flight got delayed for 4 hours while passengers were already inside the airplane! I missed my connection flight, I haven’t slept all night and was issued an early morning flight home instead, so I was basically on my way home for a day and a half.

saying that I was a walking dead when I got back home would be an understatement. Too bad Air Canada couldn’t make an effort to make sure the end of my vacation was as good as the vacation itself.

Although I’m back, I still feel kind of disconnected from reality, sort of floating, so naturally I’m not in the kitchen all day and I don’t have as many ideas as I have when I’m down to earth.

My husband suggested we have bagels with cream cheese and smoked salmon for breakfast, but of course, I’m not really here so I forgot to get the bagels when I went shopping. Nevertheless, the solution was obvious -I was going to make bagels and we were going to have our planned breakfast, for supper.

I feel so much safer when I know exactly what goes into my food, so making these homemade bagels is definitely a win-win. I get to serve light supper (or breakfast), I get to eat healthier and I may even have some time left to actually watch something on TV without passing out – woohoo.

These are soft, easy and great tasting bagels. You can also add some fried onion to the dough or cinnamon and raisins. Enjoy.

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels
Author: 
Recipe type: Bagel
Cuisine: Baked Goods
 
These are soft, easy and so good. Enough said, you just have to make them.
Ingredients
  • 1Kg Whole Wheat Flour
  • 3 tsp Dry Yeast
  • 2 Tbsp Honey
  • 1 Tbsp Salt
  • ¼ Cup Vegetable Oil
  • 2 ½ Cups Warm Water (not hot! you’ll kill the yeast)
For egg wash:
  • 1 Egg
  • 2 Tbsp Water
  • Sesame - In separate plate
Instructions
  1. Put the flour and yeast in a mixer bowl and combine
  2. Add in the salt, honey and oil and half of the water and start mixing using the kneading attachment on low speed.
  3. Gradually add in more water (drizzle it in) and when you see the dough start to form, change the mixing speed to medium and keep mixing until you get an even, soft, almost non sticky dough.
  4. The dough should be soft to touch and non sticky. If it’s a bit sticky that’s ok.
  5. You may end up needing a bit more or less water, depending on your flour absorbance.
  6. Put some oil on your hand and pat the dough all around until it is covered with a layer of oil (this will make dividing it easier later on)
  7. Cover the mixing bowl with dough and let it rest for 30 minutes.
  8. Meanwhile, prepare the egg wash by whisking the water and egg together and set aside a plate with sesame for dipping.
  9. After 30 minutes, remove the dough from the bowl and divide into 12 pieces (they shouldn't stick to you surface since the dough is oiled.
  10. Form each piece into a ball (tennis ball sized) and then push your thumbs in the middle to form the bagel hole. Widen the hole until it’s about 2-3 inches big (don’t worry it’ll shrink while baking),
  11. Dip each bagel (both sides) in the egg wash and then in the sesame and place on the parchment paper covered baking sheet.
  12. Make sure the bagels are at least 2 inches apart because they will grow while baking.
  13. Let the bagels rest in the baking sheet for additional 30 minutes.
  14. Preheat oven to 460F (can be 450F if this is the highest on your oven)/ 240C.
  15. After the 30 minutes passed, bake the bagels on the middle oven rack for 20 minutes or until browned.

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels

I just came back from visiting my family for a week. A week where I didn’t cook, bake, clean, do the dishes, the laundry, prepared the lunch boxes or really cared about what time it is. Yup, I went there without the kids. It was an amazing week with a pretty painful finale. On the […]

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Homemade Spelt Bagels

Baked Goodies

This past summer we visited Montreal for the first time, and I’m sure this wouldn’t come as a surprise that we just LOVED it!!

The sights, the streets, the culture, the variety, the parks, the attractions and just everything was oh so great.

One of the greatest things I think I enjoyed is (surprise, surprise) the food. Not so much the food itself but more the variety of food. Or if I had to be more specific, the bagels 🙂

Before we drove to Montreal everyone kept telling us how great the bagels are over there, and I kept nodding, smiling and thinking to myself that a bagel is a bagel, what’s the big deal? Well, apparently it is a big deal, because once we had a taste it was hard to turn back.

After we came back home I really wanted to try and make bagels but guess what? I had no bagel baking pan, so it took eBay a while but I finally got my baking pan and of course I had to customize my bagel recipe to our (now) healthier menu so I made bagels using spelt flour.

Although these bagels do not taste like the Montreal Bagels, we were still happy to have them for breakfast with butter on top and a nice piece of smoked salmon.

You’ll find that these bagels are not as soft and fluffy as the regular bagels but they are really good. You just need to make sure you give the dough some love, and by that I mean mixing it enough to activate the gluten, because although it has a very low level of it, it’s still there 🙂

 

Homemade Spelt Bagels

Homemade Spelt Bagels

 

Homemade Spelt Bagels
Author: 
Recipe type: Bread
Cuisine: Bagels, Spelt, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 Bagels
 
A healthier version for homemade bagels. They're not as fluffy but they're so good.
Ingredients
  • 250gr Spelt Flour (I use whole spelt organic flour)
  • 1 Tbsp Dry Yeast
  • 1 ½ Tbsp White Sugar
  • 4 tbsp Vegetable Oil
  • 1 tsp Xanthan Gum
  • Pinch of Salt
  • ½ Cup Lukewarm Water + 2 Tbsp
  • 2 tbsp Butter – Melted for brushing on top
Instructions
  1. In a bowl, mix together the flour, yeast, sugar, oil, xanthan and salt.
  2. Add in the water gradually while mixing. You may need a bit more or a bit less water depending on your flour. You should get nice soft dough that is a bit sticky.
  3. Cover the bowl with cling wrap or kitchen towel and let the dough rest and rise for about 30-40 minutes.
  4. Preheat oven to 350F (180C) and prepare bagel (regular not mini) pan (brush with some oil first).
  5. Divide the dough into 6 pieces and using oily hands create a ring from each of the pieces (bagel shape) and place in the bagel baking pan.
  6. Brush the tops gently with some melted butter and let the bagels rest for another 10 minutes.
  7. Bake for 20-25 minutes in the preheated oven.
Notes
**Note that not using the Xanthan Gum makes a crumbly, more fragile result**

 

Homemade Spelt Bagels

Homemade Spelt Bagels

This past summer we visited Montreal for the first time, and I’m sure this wouldn’t come as a surprise that we just LOVED it!! The sights, the streets, the culture, the variety, the parks, the attractions and just everything was oh so great. One of the greatest things I think I enjoyed is (surprise, surprise) […]

Read More

Fun Shaped Spelt Pancakes

Home Made Cooking | Sweets

I know it’s not really educational but I admit it – I love playing with my food! 🙂

This is how I came up with these fun pancakes. If you want your kids to eat whatever you’re serving make sure there’s a gimmick.

Not that I needed one in this instance, I mean after all – it IS pancakes! What kid wouldn’t like pancakes with all that sweet stuff on them, but still, I had a great excuse to play around with the food. And you know what? This idea can be a solution to almost any event or occasion you have. Here, for example: Valentine’s day? Easy, make heart shaped pancakes, write “I love you” with your food; A birthday? Easy, write your greeting with pancakes; Just want to have fun? Super easy, make fun random shapes with your kids and enjoy!

Oh, and I almost forgot, the process here is almost 100% mess proof. Using the squeeze bottle just makes it so much cleaner and easier!!

Fun Shaped Pancakes

 

Fun Shaped Spelt Pancakes
Author: 
Recipe type: Breakfast, Brunch
 
Pancakes are always fun but wait until you show the kids you can make them in super special shapes!
Ingredients
  • 1 cup Spelt Flour (you can use all purpose as well)
  • 2 tbsp Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 Egg
  • 2 tbsp Vegetable Oil
  • ¾ Cup Milk
  • 2 tbsp Vinegar (white)
Instructions
  1. Combine the milk and vinegar in a large cup, mix together and let stand for 5 minutes
  2. Place the rest of the ingredients in a mixer bowl, add the milk and vinegar mix and mix all together until well combined. You can also do this part using a whisker but it’s easier with a stand mixer.
  3. Pour the pancake batter into a squeeze bottle (like the ones you use for ketchup and mustard at picnics)
  4. Using a sharp knife or scissors cut a bigger hole in the bottles nozzle. Adjust the hole size based on how much of the mix you’d like to squeeze out every time.
  5. Preheat a lightly greased frying pan (just a thin layer of butter) or a griddle to medium heat and squeeze your favorite shape.
  6. Once it starts to bubble, turn over for another 2 minutes and remove.

 

Fun Shaped Spelt Pancakes

I know it’s not really educational but I admit it – I love playing with my food! 🙂 This is how I came up with these fun pancakes. If you want your kids to eat whatever you’re serving make sure there’s a gimmick. Not that I needed one in this instance, I mean after all […]

Read More
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