My son’s birthday was mid-week in summer.
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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
No Yolking Around – Organic Pancakes for Kids Recipe
From Lisa Barnes
Jonathan, a two-and-a-half-year-old, was allergic to eggs but wanted to eat pancakes. His mom couldn’t find a recipe without eggs, so she sent me a request and challenge: Find an egg-free pancake recipe. I couldn’t find one either, so I came up with my own. This allows those not yet introduced to eggs to enjoy pancakes with the rest of the family.
Makes about 8 (5-inch) pancakes: 4 servings
1 cup organic whole wheat flour
1 tablespoon organic cane sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup organic milk
2 tablespoons expeller pressed canola oil.
In a medium mixing bowl, stir together flour, sugar, baking powder, salt, baking soda, and cinnamon. In a separate bowl, whisk together milk and oil. Add milk mixture to flour mixture all at once. Stir with a rubber spatula until just blended. If batter is too thick, thin with milk.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease skillet with cooking spray or melted butter.
For each pancake, pour about 1/4 cup batter onto hot griddle or skillet. Cook until bubbles form on top of pancakes and bottoms are golden and set. Flip with a spatula and brown other sides until golden. Warm finished pancakes in a 300