Kid Approved, Lactose-Free, Protein Pancakes

For as long as I can remember, I’ve always made pancakes one way – out of a box. You know, like the Aunt Jemima box that comes with the pancake powder? All you need to do is add water! YUP – easy peasy and it tasted good, so why mess with a good thing, right? I’ve had family and friends who tried to convince me that I should make pancakes from scratch. But pre-made was just super easy and convenient, and for someone who was scared of being in the kitchen, it just didn’t make sense for me to make pancakes any other way.

That is, until recently, when I started baking. I’ve enjoyed the process and realized that with a good recipe (and a pretty picture to accompany it), I can pretty much make anything! Also in February, I made a vision board of what I want to focus on in 2018. One of those things was on my health and wellness. So making healthy (but delicious) food has become a priority.

I decided to pick up the School Year Survival cookbook (by Laura Keogh and Ceri Marsh) to get inspired and get healthy recipes. My friend told me that one of the best recipes in there is the protein pancakes. Suddenly, it was like a light bulb went off in my head. I decided to give it a go and see what happens and how my kids would take to it. And guess what? It was a major success! Not only were the protein pancakes super easy to make, but my kids absolutely LOVED them!! Yes, LOVE – I said it and I stand by it. In fact, my son asked me to pack the leftovers for his lunch the next day. They are fluffy and delicious, what more can you ask for!?!?

 

While the original recipe is pretty much perfect, I’ve had to change it up to make it lactose-free for Nate. Also, the key to making this recipe is to puree the cottage cheese as most kids won’t eat the pancake if they don’t like its texture.

Lactose-Free, Protien Pancakes

Ingredients

• 1cup whole wheat flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 2 Tbsp white ground chia
• 2 eggs
• 1 cup lactose-free cottage cheese
• 3/4 cup lactose-free milk
• 2 Tbsp vegetable oil

Directions

1. In a large bowl, mix together the flour, baking soda, salt, chia and cinnamon.
2. Puree the cottage cheese in a blender. Pour into a medium bowl and add eggs, milk and oil and whisk all ingredients together.
3. Pour the wet ingredients into the flour mix and mix until everything is blended together.
4. Spray a large pan with PAM (or use butter or vegetable oil) and place over Medium-heat.
5. Using a ladle, pour batter into the pan, forming about 4 pancake circles each time.
6. Cook and flip pancakes once the bubbles break on the surface and they turn golden brown.

Cut up your favourite fruits and serve with Pure Canadian Maple Syrup! Sometimes I add chocolate chips or sprinkles to the kids’ pancakes as a “weekend treat.”