Warm blueberry pancakes with chilled cantaloupe on the side? Yes, please.
So this family is never on the same page for breakfast choice. EVER. I really try to vary our breakfasts the best that I can. Some days I’ll whip up some oatmeal, other mornings I’ll bust out the egg/toast combo. Super crazed mornings will be cereal (although when are they all not crazed??) But no, never do I get all three kids to ALL like the same meal and on the same day. Sigh.
With that being said, I have never been the “short order cook” type mom. My philosophy in the morning: “if you do not like it, you know where the fruit bowl is…”.
For this morning, I did pancakes. I usually do not have time for pancakes during the week, but fortunately it is school vacation week and I actually have a little bit more time. Only a little. But this is great because this means: less hurrying, less yelling, and less force feeding because we have 2 minutes to be out the door.
This recipe calls for two whole grains. Fiber, baby!
Whole Wheat Blueberry Corn Meal Pancakes
1 cup milk of choice (I used almond milk)
1/2 cup water
1 cup whole wheat flour
1/2 cup stone ground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon cinnamon
1-2 tablespoons honey
1 cup frozen blueberries
Directions:
Pour milk and water into a bowl and mix. Whisk in flour, cornmeal, baking powder, baking soda, salt, cinnamon, and honey. Whisk thoroughly but be careful to not over mix. Fold in the blueberries.Let batter sit for 5 min to thicken. Pour pancakes onto preheated non stick pan or griddle. Make sure pancakes are cooked evenly before flipping. Serve immediately with pure maple syrup.
Enough for 3 hungry kids.
Important note on breakfast struggles: On the days when I want super rock star status, I will throw in the towel, announce defeat and make super easy and fab Trader Joe’s cinnamon rolls. The kids love me a little lot more, and I love the halo effect it casts over my head.
My Foodie Call 