Bubba’s Favorite Pancakes: A Comforting Recipe for Kids

Bubba’s Favorite Pancakes: A favorite for Sensory Sensitivities

You might be trying to cram as much nutrition into a single pancake as possible, like I am. If so, this recipe is for you. There are still many things I can tweak and add. For now, this is the working version of the recipe we use all the time. Bubba’s Favorite Pancakes are a variation of my original pancake recipe, just with lots of added (ground up) seeds. One of these days we’ll turn into birds and fly away! The addition of flax seeds alone into his diet has finally resulted in consistent ‘regularity’ of stomach functions. This has been a trial for the poor child since the day he was born. One day I’ll write a book called ‘Motherhood: The Unmentionable Realities’. For now, I’ll just share the recipes that are getting me through said realities. 😉

Continue to Content

Bubba's Favorite Pancakes

Yield: 8 pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This recipe was originally an adaptation of Mom's Pancakes, but has become so different that I think it deserves its own card. I've packed this recipe with as many ground seeds and whole grains as he will tolerate. Since textures are a big deal for him, this is a way we have found to incorporate nutrition that 'looks and tastes' like regular pancakes.

Print

Ingredients

• 1/2 c. all purpose flour
• 1/2 c. whole wheat flour
• 2 T. ground flax seeds, optional
• 2 T. ground pumpkin seeds, optional
• 2 T. oatmeal, optional
• 1 1/2 t. baking powder
• 1/4 t. baking soda
• 1/2 t. salt
• 2 T. sugar, optional
• 1 c. milk
• 1/4 c. oil
• 1 egg
• 1/2 t. distilled vinegar

Instructions

1. Whisk all dry ingredients together in a bowl.
2. Heat milk in saucepan or microwave just until it is nice and warm (the microwave for me is about 30 seconds - 1 minute.
3. Add oil, vinegar and egg to heated milk and whisk to combine.
4. Pour wet ingredients into dry mix and whisk well.
5. Give it a nice 30 second mixing to help ensure they aren't too delicate.
6. Heat seasoned iron skillet over medium-high heat.
7. To ensure the first pancake doesn't stick, you can melt a little butter in the pan if you like.
8. Using a 1/4 cup measure, pour batter into heated skillet.
9. When bubbles have appeared and popped around the edge, flip pancake.
10. Cook just a few more seconds, until bottom is lightly browned.
11. Serve!
12. Store leftovers in airtight container or bag in the refrigerator up to 5 days.

Notes

• If you need to grind any seeds up, I recommend a coffee grinder. I do try to buy mine already ground when I can.
• The all purpose flour is necessary to develop a little bit of gluten and keep them from falling apart too easily, since disintegrating pancakes are meltdown occasions at our house.
• The pumpkin seeds I happen to use are also sprouted and organic, since they come from Costco. I'm sure you can use whatever you please.
• Oats are one texture he seems ok with - if you aren't, you can grind this or omit it entirely.
• I find adding a little sugar helps keep them moist, but it's up to you.
• We like to eat these with peanut butter and honey.
• I like to make this up in bulk (x4) as a dry mix and then just whisk up the wet ingredients and add 1 1/4 c. dry mix.
• You may also substitute some or all of the oil with apple sauce, if you like! I've found it's a great way to use up apple sauce packets while they are in a non-preferred food phase.