I was pleasantly surprised at the amazing reception these pancakes have had at my house. Usually my kids can sniff out “healthy” food before they try it, and the idea of something being good for them is so completely revolting, that they then won’t eat a bite. Luckily, these pancakes have a very normal appearance, and my kids reported that they LOVED them. I was so glad. We have had them four times in the last two weeks! I’ve intentionally doubled the recipe, and then refrigerated the leftover batter, because they are just as delicious cooked up the next day. This recipe comes from The Frog Commissary Cookbook. 

Healthy & Happy Pancakes

1/2 c. shredded, sweetened coconut (you can pulse this as well, for a finer texture)
1 c. whole wheat flour
1 c. old fashioned oats (I’ve blended these for a few seconds and left them whole–depends what type of texture you want!)
1 T. baking powder
1 t. salt
1/3 c. brown sugar
1 T. corn oil
2 c. milk
1 egg
1 t. vanilla
3/4 c. sunflower seeds or chopped pecans (optional–my kids didn’t love these, so I left them out)

Whisk together the coconut, wheat flour, oats, baking powder, salt, and brown sugar in a large bowl. In a small bowl, combine the milk, egg, vanilla, and oil. Make a well in the dry ingredients, and add the wet ingredients. Stir until just combined, and cook on a hot griddle (375 degrees) until browned on both sides.

Serving suggestions: Honey butter (terrific! We love just the honey butter with these), sauteed peaches or apples, or maple syrup.