I don’t know about you, but I am all about the practical gifts. Besides the standard socks, Carl has bought me my stand mixer, waffle maker, pastry brushes and blender on various occasions over the past few years. These are some of my favourite gifts because I get to use them all the time, he likes to use them since they’re shiny and fun, and they make my life so much easier. This Christmas he bought me an electric griddle, one of those things I would never have bought for myself but which increased my productivity exponentially and is worth every bit of cupboard space it takes up.
I used to dislike pancakes, then I was terrible at cooking them, then Carl got good at cooking them and I learned to love them, and now, finally, more than a decade after this saga began, I have mastered cooking them and could eat pancakes every day with pleasure. Kristopher and Theo feel the same way, and we often lobby against Gemma and Carl’s bacon and egg vote on Sunday mornings. The first time we used the electric griddle, Carl could make pancakes and eggs AND could still use a frying pan for bacon! Happiness abounded.
These pancakes are the recipe I grew up on, which my Mom titled “Favourite Pancakes” in the family cookbook. Well, they are my favourite, with just a couple little tweaks, so they deserve a place on this site, despite their ordinary nature. I’ve added vanilla to her recipe because it is delicious, and I often add ground flaxseed, wheat germ, whole wheat flour, or other nutrient-boosting ingredients because hello, they’re still cake, just made in a pan, and I want them to feel like breakfast (or dinner, because pancakes for dinner = good stuff).
My new healthy add-in is a couple tablespoons of Baby Brain Organics, a blend of super-finely ground seeds like chia, sprouted flax, quinoa and hemp hearts. My sweet Gavin is on the brink of one of my least-favourite stages, the puréed food stage, so when I got the opportunity to try Baby Brain Organics, I was excited to give them a whirl.
While I’m waiting another month before I start throwing everything into the food processor and blender for him, I’ve been using them in other things where the whole family gets the bonus fibre, protein and Omega-3s. Sure, I could grind all these things myself and make my own blend, but I don’t think I’d get it this fine, and I know I couldn’t get it this convenient. Not to mention I’d miss out on the pretty packaging :)
I’ve added a tablespoon of Baby Brain Organics to zucchini muffins, smoothies, peanut butter & jam breakfast bars, and garden vegetable muffins, to name a few. The mixtures are ground so finely that adding a bit to virtually any muffin, oatmeal or granola bar recipe will go completely unnoticed. You could even add them to chocolate cake and call it healthier :) I love that this is a Canadian company started by a mom striving to feed her baby the best possible diet as he shifted to solid foods following the perfect nutrition that comes with breastfeeding.
Obviously I wouldn’t dangle these in front of you and not let you get in on the goodness! (And you need to make these pancakes, of course). Thanks to Baby Brain Organics, I’m excited to offer a GIVEAWAY for 1 package of Baby Brain Organics BABY and 1 package of KIDS! You don’t need to be or have a baby or kid to use these – they add great nutrition for anyone, and using only a tablespoon or two at a time means they last awhile. (One winner will win both packages – full details below).
To enter, all you have to do is leave a comment telling me your favourite breakfast food – imagine someone is making you whatever you fancy for breakfast, what would you choose? The contest runs for one week, so any comments left by January 21st count as an entry (one comment per person, please).
- 2½ cups all purpose flour (can sub up to 1 cup with whole wheat flour)
- 6 teaspoons baking powder
- 2 Tablespoons sugar
- 1 teaspoon salt
- 2 Tablespoons Baby Brain Organics blend (optional)
- 2 large eggs
- 2 cups milk + 1-2 Tbsp more, as needed
- 4 Tablespoons vegetable oil
- 1 teaspoon vanilla
- In large bowl, whisk flour, baking powder, sugar, salt and Baby Brain blend, if using.
- In medium bowl, lightly whisk eggs, then add milk, oil and vanilla and whisk to combine. Pour into flour mixture and stir just until moistened - it will still be a bit lumpy. Add a couple splashes of milk if you like your batter a little thinner.
- Spoon batter by about ¼-cupfuls onto hot, lightly greased griddle or into non-stick frying pan and spread out a bit with the back of a spoon. Let cook until bubbles appear in the surface that do not pop/disappear right away and underside is lightly browned, then flip and cook other side for about 2 minutes.
- Keep warm in the oven while you continue with the rest of the batter - I like to put them on a cooling rack on a big cookie sheet and put that in my oven on the warm setting (around 170 degrees Fahrenheit). The cooling rack keeps them up so the bottoms don't get soggy while they sit.
Disclosure: I received product to sample, but was not required to write nor compensated for this post. The giveaway runs from January 14, 2015 – January 21, 2015 and is open to residents of Canada and the U.S. who have reached the age of majority in their province/territory/state. The winner receives two bags of Baby Brain Organics, an approximate retail value of $42. The winner will be contacted by email and has 48 hours to respond or a new winner will be chosen. This giveaway is provided by Baby Brain Organics. Thanks for supporting companies I love that help make this site possible!
*Updated January 23, 2015: Congratulations to Annette!