A Way to Get Kids to Eat McDougall Pancakes

(Sorry for all the edits.The video links were causing me grief for a bit.)


Ignore the recipe the cook uses and try a bit of watered down McDougall-safe pancake recipe, like this one from Heather McDougall:

BANANA PANCAKES – Adapted from McDougall Newsletter, July 2003

These are a favorite breakfast in our home.  They are easy to make, and everyone loves them!  These are wonderful served with a little maple syrup or applesauce. You can make these the night before and you will just need to add a bit more liquid to the mix in the morning.

Preparation Time:  10 minutes
Cooking Time:  10 minutes
Servings:  makes 10-12 pancakes

¾ cup whole wheat pastry flour
¾ cup unbleached white flour
2 teaspoons baking powder
½  teaspoon salt
1 cup mashed ripe bananas
1 tablespoon egg replacer mixed in ¼ cup warm water
1 cup non-dairy milk
1 cup sparkling water

To Cook:
Mix the flours, baking powder and salt together in a bowl.  Place the bananas in another bowl and mash well.  (This is about 2 ½ bananas.)  Mix the egg replacer and water and beat until frothy.  Add to bananas and mix well.  Stir in the non-dairy milk and water and mix again.  Pour into the dry ingredients and stir to mix.  Do not over-beat.

Heat a non-stick griddle over medium heat.  Pour mixture by ¼ cup measure onto the dry, heated griddle and flatten with the bottom of your measuring cup.  Flip and turn over when the first bubbles start to appear.  Cook until brown on both sides.  Repeat until all mixture has been used.

Hint:  This makes a delicious, light pancake that rises as it cooks.  For a slightly thinner pancake, (or if you let your batter sit too long before using) thin batter with a little more non-dairy milk, stirring to mix well before ladling onto the griddle.  This may also be made with all whole-wheat flour, but it will be slightly heavier in texture.  These may be refrigerated and heated in the microwave or oven at a later time.  They may also be frozen and heated in a toaster.