Don’t kid yourself. Pancakes are cake. Flour, egg and sugar; that’s cake. Ask most people who eat pancakes for breakfast and they will sheepishly admit that yes, they know, pancakes don’t top any health food list. Don’t get me wrong, there’s a place for cake in every diet, even at breakfast. But breakfast is opportunity to consume essential nutrients, and you can’t have good health and eat cake for breakfast everyday, or even once a week. Our bodies need so many vital nutrients to function properly; don’t waste a meal on foods without nourishment.
I also understand that once I put food on the table, my children are responsible for figuring out how much to eat. I would be super-stressed out if every morning I was trying to regulate how much sugary cereal they eat, or how many pieces of cake they eat. Plus, refined grain and high sugar meals throw off hunger and satiety signals making it difficult for children and adults alike to know when to stop eating. I want to serve food that I feel totally comfortable serving seconds and thirds of if my kids ask for it. Again, this is to ensure that our bodies get adequate nutrients needed to function properly, which means limiting foods that don’t provide essential nutrients and eating more nutrient-dense foods.
In our house we serve “pancakes” but they are not cake. Still, they are fun and delicious! Try this twist on pancakes and adjust what you think of when you think, “pancake”.
I’ve also made Almond Flour Pancakes from Elena’s Pantry many times and we really like that recipe too. The almond flour pancakes have more of a traditional pancake taste and texture and my husband prefers these. I recently tried this recipe for Coconut Pancakes, sweetened with raisins. Nutritionally, they are all great recipes. Play around with the recipes to find one you like.
Do you have a no refined grain pancake recipe that you like? Post a comment about it!
The goal with these new ideas is to move away from breakfast foods that are highly processed foods high in sugar and refined grains, and transition to nourishing healthy fats, naturally sweet fruits and creative uses for nuts and seeds.