Healthy Pancakes

These pancakes are AMAZING!  They are whole wheat, sugar-free, and easy to make.   They don’t have a weird “healthfood” taste or texture.  And my kids love them!  (So do I.)  I’ve made these twice just in the last week, and am really enjoying giving my picky eaters a super healthy breakfast that makes them happy.  Pancakes also make a great toddler snack!  These are sweet enough that my 2-year-old does not require syrup on top - so she can eat these with her hands. 

Make a batch and let me know what you think!  You’ll need:

3 eggs

¼ cup plus 2 tablespoons vegetable oil

1 ¼ cup milk (reconstituted powdered milk works fine)

2 tablespoons honey

½ cup apple juice (or more)

2 cups whole-wheat flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt
 Edited to add:  Blueberries or mini chocolate chips are fun to add, too!

Beat eggs lightly with a fork.  Add oil, milk, honey, and ½ cup apple juice; mix well.  Stir in dry ingredients until lumps are gone.  You can add a bit more apple juice if the batter seems too thick.  Spray griddle or frying pan with non-stick spray (for the first batch only).  I don’t have a griddle so I just use my largest frying pan and cook three pancakes at a time over medium-high heat.  I think it’s handy to use a ¼ cup measure to scoop the batter for each pancake.  This recipe makes about 20 pancakes.  Store extras in a ziplock bag in the refrigerator.  Yum!

Crockpot Vegetable Beef Soup

I came up with this easy recipe today, and it turned out great!  It’s a yummy and super-affordable dinner that allows you to use up random vegetables in your refrigerator that might otherwise go to waste.  Just start with some ground beef and a can of tomatoes and then use up whatever veggies, pasta, random bit of spaghetti sauce, etc. you have on hand. :)

Suggested Menu: Crockpot Vegetable Beef Soup, Cornbread (yes, “Jiffy” is totally allowed :), Microwave Steamed Spinach 

½ lb ground beef

~ 1 ½ to 2 cups chopped vegetables (I used a combination of green peppers and carrots, but the recipe is easily adaptable, so use up whatever veggies you have on hand!)

1 can stewed tomatoes (diced tomatoes would work as well)

~ 4 cups broth (or just use water and add a couple of bouillon cubes or some seasoned salt)

1 T dehydrated onion

Seasoned salt to taste

2 handfuls macaroni or other pasta

Parmesan cheese to garnish (optional)

Brown the ground beef; the easiest way, I think, is to cook it in a pyrex measuring cup in the microwave for 2-minute intervals, draining and stirring after each, until browned.  Crumble and place in slow cooker.  Add veggies, tomatoes, broth, and onion.  (Add more broth if it looks like it needs it.)  Cook on high for 4 hours, or on low all day.  15-20 minutes before serving, taste the soup and add a bit of seasoned salt if desired.  Stir in uncooked pasta and cook on high until pasta is done.  Serve up into bowls.  Sprinkle with parmesan cheese if desired.  Serves 4.

For Microwaved Steamed Spinach, put ¼ cup water in the bottom of casserole dish (must have a lid).  Pack in as much fresh washed spinach as you can cram into the casserole dish (it will shrink WAY down as it cooks).  Put the lid on, and microwave on high for 5 minutes.  Drain and press excess water out.  Serve plain or lightly salted.