Breakfast at our house has fallen into a predictable, boring rut! At least the weekday breakfast. Our weekends usually have a much more leisurely pace, and we usually enjoy a bigger late breakfast every Saturday.
But every weekday morning we have scrambled eggs, toast, and maybe a smoothie. It’s been like this for several, several months now, and the eggs were starting to get just a little old for me!
So this week I just started rebelling against breakfast altogether. Well, sort of. I’ve been eating a handful of walnuts, dried cherries, and…wait for it…chocolate chips all week long as my breakfast. Hey, at least I’m getting some healthy fat in me from the walnuts, right?
Well, this morning I decided I probably should stop the candy breakfast I’d been having all week and actually put some effort into making something. So this is what we had. Puffy pancakes!
These puffy pancakes are just about as simple as it gets. They are customizable, easy, and just plain delicious. We loved them with blueberries, but you can try adding whatever your favorite fruit is or even a variety of different fruits. (I say “we” as in “my son and I”. My poor husband was at work while we were enjoying this yummy breakfast!)
And in case you’re wondering about how many this serves, I will not lie and tell you 4-6 people, because my son (18 months) and I finished this puppy off all by ourselves. Now, I will say that my son eats more than the average 18 month old, and I probably wouldn’t have had to eat as much as I did either.
So a fair estimate of how many this pancake would normally serve? I would say 2-4 people, depending on if one of those people are either of the men in my house. Because I’m actually pretty sure that my husband could finish off one these all by himself.
- 1/2 cup whole wheat pastry flour (white soft wheat)
- 1/2 cup milk
- 2 eggs
- 1 TBSP granulated sweetener (such as sucanat or coconut sugar)
- pinch of salt
- 2 TBSP butter
- fruit as desired*
Preheat oven to 400 degrees F. Melt the butter in a glass pie pan. Combine the flour, milk, eggs, sweetener, and salt in a small mixing bowl. Pour the batter into the pie pan with the melted butter. Add fruit if desired. Bake for 20 minutes or until golden brown and puffy.
These puffy pancakes can be eaten alone or served with your favorite pancake toppings. We LOVE our blueberry pancakes topped with a drizzle of maple syrup and a little bit of plain yogurt. Give it a try some time. It’s delicious!
*I would recommend using fresh fruit or frozen fruit that has already been thawed out.
What about you? Have you ever been in a breakfast rut? What are some of your easy and yummy breakfast ideas?
This post has been shared with Simple Lives Thursday.