It takes almost no time to whip up a batch of pancakes from scratch.  Pancakes from a mix are filled with chemicals you don’t want your kids to eat, and they come in packaging you have to recycle or throw out.  For even speedier homemade pancakes, Joy explained how pre-mixing the dry ingredients can save even more time.  

The version I use is adapted from the Joy of Cooking’s basic recipe.  I use 100% whole wheat pastry flour.  The pancake is a fairly versatile food–you can experiment with different flours and milks if your kids don’t eat wheat or dairy.  I’ve even forgotten the eggs and had them turn out all right!

This recipe is suitable for babies and kids over one year old.
 

Whole Wheat Pancake Recipe

Preheat griddle.

Mix together in a large bowl:

1 ½ cups whole wheat pastry flour (or even regular whole wheat flour)

3 tablespoons sugar

1 ½ teaspoons baking powder

½ teaspoon salt

In another bowl, mix together:

1 ½ cups milk

3 tablespoons butter, melted

2 eggs

Combine wet and dry ingredients, gently whisk together, and cook pancakes on the griddle.

Pancakes are endlessly adaptable.  Add blueberries, raisins, spices, or nuts to boost nutrition or calories.  I make a whole batch and keep leftovers in the fridge or freezer, then reheat them in the toaster oven for quick snacks.  My daughter, who has always hovered at the lower end of the growth charts, can eat up to four pancakes at a sitting.

I think I finally did it: I found an object that embodies the Green Baby Guide’s motto.  The humble pancake saves time, money, and the planet.