Helping my Granddaughter Put her Best “Little” Fork Forward

Pancakes | 0 comments

It’s National Nutrition Month and I’m helping McKinley make one of her favorite meals healthier, by using Cream Machine, and various other necessary tools to deliver the best results. When she spends the night at my house and I ask what she wants for breakfast, I always hear, “pancakes Gaga!” As a grandmother/dietitian I of course needed to find a pancake recipe that contained an abundance of nutrients for her growing body.

I am thankful that both my granddaughters love fruit so after looking through several pancake recipes we developed this version that has the benefits of whole grain, fruit and protein. McKinley was happy to help me cook after I had her draw her favorite foods on a MyPlate coloring page. (By the way, those are blueberries, strawberries and a banana on her plate).

After McKinley picked out her apron it was time to gather the ingredients and cooking utensils for our Fruity Whole Grain Pancakes. Cooking with grandkids can be fun and educational. I use this time together to teach both basic culinary and math skills and McKinley can already use the measuring cups and spoons properly!

I often hear about the challenge of getting kids to eat enough fruits and vegetables. Exposing children to a variety of colorful fruits and veggies at a young age is helpful but it can take many tries before certain ones are accepted.  If you’re looking for some solid advice on nourishing your little one or if you’re dealing with a picky eater, you’ll want to check out the great resources from childhood nutrition expert Jill Castle. One thing I have learned is that getting kids involved in preparing meals does encourage them to try new dishes and foods.

Fruity Whole Grain Pancakes

Makes approximately 5 servings

1-1/2 cups white whole wheat flour
¼ cup wheat germ or ground flax
1 – ½ Tablespoons baking powder
2 Tablespoons sugar
½ teaspoon cinnamon
1-1/2 cups 2% milk
3 Tablespoons canola oil
1 large egg
1 cup each diced strawberries and blueberries
1/4 cup chopped walnuts

  1. Mix together flour, wheat germ, baking powder, sugar, cinnamon and salt in a large bowl with a whisk.
  2. Add milk, oil and egg and stir until moist. (Add at bit more milk if too thick).
  3. Heat electric skillet over medium heat and spray with cooking spray.
  4. Pour approximately 1/3 cup of the pancake mixture onto skillet. Cook 2-3 minutes until edges start to look done and pancakes are golden brown. Flip and cook an additional 1-2 minutes, or until done.
  5. Top pancakes with fruit and walnuts and a drizzle of your favorite maple syrup.

Serve with a cold glass of milk.

Nutrition information per serving: 352 Calories; 16g Fat; 11g Protein; 45g Carbohydrate; 6g Fiber; 473mg Sodium


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