Breakfast for Dinner (with Organic Yogurt Pancakes For Kids Recipe)

From Lisa Barnes

Before we were parents my husband and I would sometimes skip dinner (both had a big lunch, out) or just have a glass of wine with a baguette and some yummy cheese. My roommate in college sometimes had a bowl of ice cream for dinner. And I meet plenty of new parents who are intimidated to cook for their children in the first place because their own dinners are often eating take out meals standing in the kitchen.

But once you have kids that are old enough to eat your food and hear your philosophy about healthy meals and eating habits, that freedom is lost. It’s not that you want to revert back to some poor eating habits all the time, but maybe once a month or year. It just doesn’t happen – kids want and need a meal. Plus you are the one cooking it and setting a good example.

If you’re a parent who’s tired of coming up with creative ideas for your family dinner together…take a break. Be a hero and announce to your kids you’re having “breakfast for dinner”. This usually is welcomed with squeals of delight. I’m not advocating a cereal dinner (although I know a few parents who have that on the rotation for those really difficult days) but how about family favorites you only make on the weekends such as pancakes or a cheesy omelet (which also happens to make great use of left-over veggies and meat)?.

My kids and I (Dad was out) had these pancakes tonight with an impromptu veggie cheese omelet and side of fruit and everyone was happy.

Organic Yogurt Pancakes

1 cage free organic egg, slightly beaten
2/3 cup organic yogurt – plain or favorite flavor*
2/3 cup organic milk or soy milk
3/4 cup organic unbleached all purpose flour
1 teaspoon salt
Expeller pressed canola oil to prevent sticking

In a medium bowl, mix together egg and yogurt until smooth. Add milk, flour and salt. Mix until batter is smooth. If batter is too thin, add more flour.

Heat skillet over medium heat. Spray cooking oil in bottom of skillet, or drizzle enough oil to lightly coat the pan. When oil is hot and sizzles, drop quarter cup fulls of batter into pan. Leave enough room around each heart to turn easily. Cook one to two minutes and watch for bubbles to form on the surface before flipping with a spatula. Cook another one to two minutes on other side until cooked through, and lightly browned on each side.

Top with fresh organic berries, yogurt and/or maple syrup.

Makes 10, four inch pancakes.

*If you choose a flavored yogurt such as strawberry or raspberry, the batter will take on a bit of color. Pancakes will also be sweeter than using plain yogurt.

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See also Lisa’s No Yolking Around – Organic Pancakes for Kids Recipe
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
Image Credit: Runaway Pancake (a Rand McNally Junior Elf Book), Ben Williams 1956
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