Kids can be so weird – they hate eating and sleeping (two of life’s greatest enjoyments).  Getting Max to eat is a constant challenge (Van is a human garbage disposal, so no issues there).  I’ve found that pancakes are the answer to our breakfast eating challenge.The below recipe is my tweak on a few vegan pancake recipes I’ve tried – we always have frozen blueberries (for smoothies) and banana’s on hand, so I’ll add either to the mix (or sometimes both if we want to get really crazy).  I usually skip the powdered sugar for the kiddos, but it made them look so much prettier in the photo!  For fewest moves/quickest cleanup, I eyeball the ingredients in a 2 cup measuring glass so there are only three items to wash; frying pan, measuring cup, and spatula (I guess four items if I’m honest because I use a fork to stir the batter).  Pancakes seem like a lot of work for an everyday morning, but we get these made and on the table for the kids in less than 5 minutes and with our new dishwasher cleanup is nothing.

½ cup Whole Grain Flour

1 cup almond milk (I use vanilla flavored)

½ Tbsp Baking Powder

1 Tbsp full of apple cider vinegar

1 Tbsp Vanilla Extract

1 Tsp Cinnamon

Coconut Oil

Ripe Banana sliced or Frozen blueberries (1/4 cup)

Mix the flour, baking powder, vanilla, cinnamon, apple cider vinegar, almond milk and fruit (optional) until smooth (add the almond milk last, so you can add more/less depending on the consistency you like – we like our pancakes pretty thick).

Frying pan on medium high heat with a small dollop of coconut oil (about 1 tbsp) – this is the secret ingredient to get a good crunch on the exterior of the pancakes with a slight hint of coconut – if you don’t have or like coconut oil any oil would work.

Serve with Agave  Nectar or Maple Syrup (we like ours with some peanut butter on the side).