This pancake bake is easy to customize, full of whole grains, and, in the words of my first-born, “delicious.” I’m convinced my kids are some of the pickiest out there, so I’ve had to get creative on how I get nutrients into their growing bodies. As such, pancakes and other breakfast foods are on full rotation for dinner at my house!
Some ideas for shaking things up: you could add berries instead of chocolate chips, or, for extra protein, add in a kid-friendly protein powder or powdered peanut butter in place of some of the flour. Adding greek yogurt or cottage cheese is another great protein-boosting option that keeps it nice and moist.
For my gluten-free and grain-free friends, I am working on a wheat-free version, so stay tuned for that!
This serves about 4 people, depending on appetite, but feel free to double it for more. It also reheats well for leftovers!
Why you’ll love this recipe:
- Quick and easy
- Easy to customize
- Kid-friendly
- Simple ingredients
If you’re looking for more family-friendly recipes, try my Lazy Crockpot Roast!
Ingredients
¾ cup whole wheat flour
¾ cup bread flour or AP flour (can do 1 ½ cups of one type of flour instead of ¾ cups of two types)
2 tsp baking powder
1 ½-2 tbsp sugar or honey
½ tsp salt
1 egg
2 tbsp pumpkin puree or applesauce
1 ½ cups milk
1 tbsp chocolate chips (or more if desired)
Directions
Preheat oven to 350 F. Mix all ingredients together, making sure there are no clumps of flour. Let sit about 5 minutes. Pour into 8×8 silicone pan (other pan will work fine but may need to adjust baking time.) Distribute chocolate chips across the top of the batter. Bake at 350 for about 25 minutes or until toothpick comes out clean. Makes about 4 large servings or 6 smaller servings.
