Hello beautiful people!
Pancake is quick to make breakfast for children, trust me! The fun part is you can prep the batter night before without adding baking powder to it in the morning add baking powder and make pancakes.
Traditional or should I say normal pancake is made from white flour. Just so you know, white flour is refined which mean the good stuff had been removed because it will not last long on the counter if it contains the good stuff. In this recipe, I used whole-wheat flour which means it contains all part of the grain kernel. It also means is high in dietary fibre which is good for the digestive system.
If you have a child with an egg allergy you can substitute that with banana or chia seed. To substitute with a banana one egg to a small banana, but if the recipe specifies a large egg, you have to go for a big banana. For chia seed, one egg to one tablespoon of chia seed powder with three tablespoons of water allow it to sit for 3-5 minutes to gel up before adding to other ingredients.
My children love pancakes and I always have so much fun making pancakes with them. We have created so many pancakes recipes together from smoothie pancake, banana bread pancake, beet pancake and lots more. Today, I’m sharing our classic whole-grain egusi pancake with you. Did I hear you say egusi in a pancake! Yes, egusi seed in a pancake. Uses of egusi seed are beyond egusi soup. Trust me, my children love egusi soup but I usually have fun adding it to other food like pasta and pancake-like this.
I used toasted egusi seed and pumpkin seed to add crunchiness to the pancakes. Egusi is rich in vitamin A, which helps form and maintains a child healthy teeth and bones. It contains vitamins B1 and B2 which are essential for body growth and the production of red blood cells and also rich in unsaturated fatty acid. If you don’t have just ignore it or use any nuts to replace it.
I am so excited to share this pancake recipe so, let’s get cooking!
WHAT YOU WILL NEED
This recipe feed 3 kids and 1 adult with 2 to 3 leftovers depending on the size you make.
11/2 cup milk
1/3 cup melted butter or oil
2/3 tablespoon date paste or honey or sugar
11/2 cup whole wheat flour
11/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon spice (cinnamon or cardamom or 1/4 teaspoon nutmeg)
2 tablespoon chia seed (optional)
1/2 cup toasted Egusi and pumpkin seed
- In a mixing bowl add the sieved flour, baking powder, salt, spice, chia seed and seeds. Mix well to incorporate.
- In a separate bowl, add bananas and mash to puree consistency or blend. Add the egg, milk, date paste or the sweetener you are using mix well to incorporate.
- Add the liquid ingredients to dry ingredients, fold in for the ingredients to well combine.
- Put a large pan on medium heat. Allow it to heat for 3 minutes scoop your batter and drop on the pan. Let the batter cook until you see a bubble on it, then turn to the other side to cook for 2-3 minutes. At this point, you can turn the stove heat down to low medium to avoid burning the next batch.
1. chia seed is totally optional in this recipe I used it for additional fibre and more.
2. You can use coconut milk or any other nut milk to make it dairy-free.
3. You can make it egg-free by leaving out the egg but is advisable you use chia seed if you are not going to use the egg.
4. Your pan doesn’t have to be non-stick to make this pancake any pan will do the job perfectly. just preheat your pan before using it.
5. You can check my youtube video for a detailed video.
Please give me your feedback if you make this recipe and if you have any questions I will be in the comment section to answer them.
Stay healthy and keep your little tummy healthy.