Pretty Little Apron

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Whole Wheat Apple and Oat Pancakes

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Apple and Oat Pancakes

I mentioned before I had been trying to perfect my pancake recipe. When I’m creating recipes to use for my kids it does take a bit of trail and error with ingredients to get things just right. I’ve been making pancakes from scratch for quite some time now, so I’m familiar with what makes a good pancake! I also have 3 tiny taste testers to let me know what they like as well.

Nutrients


Of course, being a health conscious mom I  also want to pack as many nutrients as I can into my kid’s breakfast. When my 7 year old son goes off to school in the morning I want to be sure he will have energy to last him until lunch time. The problem with sugary kids cereals and some frozen pancakes is that they are loaded with sugar and refined grains that give kids energy spikes, then crashes. Kids tend to loose focus easily and eating highly refined foods won’t help with that!

Oats provide long lasting energy and are iron rich, so I feel good about feeding them to my toddler and baby as well. Its awesome being able to make a breakfast like this and feed all 3 boys the same thing! The stone ground whole wheat flour in these is also naturally rich in iron, thiamine, riboflavin, niacin, and folate so your getting nutrients from grains without the bleaching and enriching refined grains go through. I’ll never understand the concept of stripping grains of their natural nutrients, then adding them back in. Getting back to basics and using stone ground whole wheat flour, rolled oats, and real apples make these pancakes a delicious way to start the day. They are great for snacks and lunchboxes as well!

*Here is a link to the flour I use:

Toddler Lunch: Day 2

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toddlerlunch2 Fish is one of those hit or miss items with toddlers. I served these “fish bites” to my toddler and sure enough he gobbled them down without question. I used flounder for these which is the perfect fish for bites because it is slit right down the middle and great for cutting into chunks. It has a light texture and great taste. These fish bites are a great alternative to frozen fish sticks that kids are more commonly served because after reading the ingredient list on a package of Gorton’s Crunchy Fish Sticks I would never consider eating them myself or serving them to my children. These are the ingredients in the frozen product:

gortons


INGREDIENTS: Minced pollock, enriched bleached wheat flour (flour, niacin, iron, thiamn mononitrate, riboflavin, folic acid), partially hydrogenated vegetable oil (canola and/or soybean), water, yellow corn flour, modified corn starch, sugar, salt, dried yeast, whey (milk), dextrose, leavening (baking soda, sodium aluminum phosphate), caramel color, hydrolyzed corn gluten, monosodium glutamate, colored with paprika, annatto and turmeric extracts, autolyzed yeast extract, onion powder, natural flavoring, disodium inosinate, disodium guanylate, sodium tripolyphosphate (to retain moisture), TBHQ added to protect flavor.

Not only do they contain hydrogenated oils (trans fats!), they also have enriched flour, caramel coloring, MSG (monosodium glutamate), autolyzed yeast extract (another form of MSG), preservatives, and a bunch of other stuff that I can’t pronounce. Not exactly the “healthy” fish consumers may think they are purchasing. The good news is the “fish bites” in this toddler lunch are 100% natural and super easy to prepare in only a few minutes. I paired the potato wedges with this fish and yes, I served ketchup with them because I can’t deny my children ketchup on occasion! We are choosey when it comes to ketchup and do not purchase the conventional ketchup that contains High Fructose Corn Syrup. I also served this with fresh mango (my favorite fruit!!!), blueberries, and apples.

For the potato wedges, all I do is cut the potatoes, pre-boil, season, and bake. The key to a crunchy wedge on the outside and soft on the inside is pre-boiling. Essentially I cook the potatoes almost the whole way by boiling (about 15 minutes), then transfer them to a baking sheet and bake to get that crunchy shell. If your kids are used to frozen French fries at home this is a great transition to an unprocessed version.