‘I-LOVE-THEM!‘ These comments about my sugarless-squash pancakes took me by surprise. Really…the kids wanted seconds, wanted them in there lunch, wanted them for dinner!
Don’t you find it a challenge to make healthy AND delicious meals to feed your family?
I am on a journey to learn what exactly does ‘healthy foods’ mean to our family (read more in my article Gluten Free..To Be or Not To Be?) I am experimenting with sugar free, gluten free, dairy free recipes..and even sugar, gluten and dairy reduction! Except for the processed sugars. ‘No processed sugars’ is an absolute given and is hardwired into my DNA. It happened when I was a young girl and my mom (Karen of Karen’s Kids) had read a book called, Sugar Blues. All I remember is her frantically tearing through the cupboards, as I watched, and throwing everything away with an ingredient that ended in ‘ose’. Since that emotionally traumatizing day I have not touched sugar! Except for a short lived rebellious time in my life when low fat high carb period in early 90’s was the trend. Processed sugar is easily replaced with maple syrup and everything tastes better with maple syrup. My kids even ask for it on their eggs and bacon. Speaking of bacon, we are even experimenting with meatless Mondays even though we live on a farm and raise beef! This journey is rewarding and fun. We are making memories as we learn and cook together. My kids have a sense of pride and ownership in their health as I see them learn about their bodies and making healthy food choices!
We’ve got some COOKING WITH KAREN’S KIDS printables you can print and save in your (or your kids’) cooking binders (see bottom of this page).
BUTTERNUT SQUASH PANCAKESGather your materials (Click Here to print this recipe.)
1/2 cup unbleached all purpose flour
1 1/2 cup 100% whole wheat flour
1/2 cup buckwheat flour
4 tsp baking powder
3/4 tsp Himalayan salt
1 1/2 tsp cinnamon
1 tsp all spice
1/2 tsp ginger
2 cups whole milk
1/4 cup olive oil
2 tsp vanilla
1 cup butternut squash (precooked and mashed)
1/2 cup maple syrup
1/2 cup unsweetened applesauce
Large mixing bowl
Measuring cups and spoons
MIX the flours together in a large bowl (or blender).
STIR in salt, cinnamon, allspice and ginger.
In a separate bowl ADD squash…
and MIX squash, milk, eggs, oil, vanilla, maple syrup and applesauce.
Combine the wet and dry ingredients. (that smile is totally worth the mess I will be cleaning up..)
Heat a lightly oiled griddle or frying pan over medium heat. Pour about 1/4 cup of batter onto the griddle for each pancake.
“MOM’ I LOVE THESE…” WOO HOO – success! healthy AND delicious!
(Thank you to contributing, Health and Fitness trainer and consultant, Ingrid Foutz (my daughter) and the Foutz girls (my granddaughters), for this article and pictures.)
Do your kids like to cook? I designed some kid-friendly fun, FREE COOK WITH KAREN’S KIDS COOKS printables. Please help yourself…