Breakfast—the meal that jump starts your family’s energy for the day—needs to be super-nutritious. And if you have kids, it has to be yummy too. Try my sneaky method of getting wholesome power-packed food into those beloved tummies!
Scrumptious Sneaky Pancakes
- 2 1/2 cups whole wheat flour*
- 2 1/2 cups buttermilk**
- 2-6 eggs
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 yellow squash, grated
- 2 teaspoons cinnamon
Stir dry ingredients together. Make a hole in the center of the dry ingredients, and crack eggs into it, adding squash and most of the liquid. (Reserve a bit of the liquid to use to get the consistency right. You will need less if you are using more eggs.) Stir together until just moistened. Don’t worry about lumps. Do not overmix, as it will develop the gluten in the wheat and make them tough. You want these to be melt-in-your-mouth tender!
The consistency of the batter should not be runny, but thick so the pancakes hold their shape on the griddle.
*Whole wheat flour: For maximum nutrition, use whole wheat flour, freshly ground. If you have soft white wheat, it makes it taste like a pastry!
**Buttermilk: You can use 2 1/2 tablespoons of dry buttermilk powder + a scant cup of water to make 1 cup buttermilk in recipes. I mix the dry buttermilk powder into the flour, add the water with the eggs. It makes it quick to mix up these pancakes! If you don’t have buttermilk, you can substitute 1/4 cup plain yogurt plus water to make 1 cup.
I make these with our fresh chicken eggs, putting as many in as possible for a wholesome protein boost, and serve with homemade applesauce fresh from the orchard and cantaloupe fresh from the garden for maximum delight! Tastes like a bakery treat, rather than squash and eggs!
Sneaking in yellow squash and lots of eggs makes this a protein, vitamin boost! While your kids may not like eating lots of yellow squash and eggs for breakfast, in disguise form, they are scrumptious!
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