Gluten-Free, Dairy-Free, Nut-Free, Vegetarian, Mediterranean Diet, Kid-Friendly, Soy-Free
Brown / White
Under 15 Minutes (Under 15 Minutes)
My husband is traveling in Europe this week for work, so it’s ladies’ week here at the house. We’ve been trying to do at least one “special thing” every day during his absence. With tonight as his last night away, I wanted to top off our week with the Most Coveted Meal in the History of Parenting: the night Mama says, “Hey, let’s be silly and have breakfast for dinner!”
Cue the applause.
Part of me (ahem, 90%) was tempted to pour a bowl of cereal and be done with it (and I won’t judge you if that’s what you do sometimes). However, I thought about our nutrition profile for the day and realized cereal wouldn’t cut it. So, I whipped up these bad boys. (Since when do I call pancakes “bad boys”?) Anyway, I made pancakes that are deceptively delicious for being not-too-shabby health-wise.
Granted, my five-year-old wanted to top off her meal with seaweed and peas, so that helped some on the nutrition front. Hey, I don’t argue about the combination she requests when she’s asking for things like that. To be clear, I wouldn’t choose that for myself. I suggested pancakes, after all. Pure maple syrup is still my friend (afflinks).
So, back to those pancakes. For dinner or breakfast (or hey, why not lunch?), these are the real deal. I’d been missing pancakes ever since I went gluten-free a few years ago. However, since creating these, I miss pancakes no more! Welcome back, loves.
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