foodcrazyfamily

We started off with breakfast.  My kids love pancakes.  We, meaning my husband, used this Vegan Pumpkin Pancake recipe with the following adaptations:

http://www.preventionrd.com/2012/10/whole-wheat-vegan-pumpkin-pie-pancakes/

Whole Wheat Vegan Pumpkin Pie Pancakes adapted from Food.com

1 1/2 cups whole wheat pastry flour or white wheat flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 1/3 cup unsweetened coconut milk
1/3 cup pumpkin puree
1 Tbsp olive oil

Adaptations:

We used all wheat pastry flour.  Whole wheat flour has more gluten and will make our food dense.  Whenever possible, spring for the whole wheat pastry flour.

We omitted the sugar and added 1 tbsp pure maple syrup

We used vanilla soy milk.

We omitted the oil and added an extra 1 tbsp of puree in addition to the 1/3 cup.

Side note… do not try this alone unless you have too.  My husband is the best pancake and waffle maker.  I tell him that all the time.  Since I first proclaimed him the best, I have not had to flip or stack since.  Find something he does you can call great, and let him have at it.  It will help you and your marriage.

The pancakes received a full 4 thumbs up!  We applied maple syrup from Geauga County and so yummy! Perfection!  They were so good, I kindly asked my husband to make more for the freezer. I mean let’s face it, I am not a pancake maker J  He obliged and I have a week’s worth of breakfast for next week when the kids head back to school.  I encourage you to freeze in kid size portions.  It makes life easier.  If anything is going to diminish your desire to feed your kids food that will not harm them, it will be the lack of convenience.  Do everything you can to make things easier.