Every morning we enter the kitchen and begin to enjoy the routine of preparing breakfast together.
Michael, like most children, likes pancakes very much or in his words “Papek”.
And every morning, as soon as his eyes open, he asks me “Mom, let’s make papeks”.
I melt and rejoice and go straight into the kitchen with him.
Hand in hand we prepare the breakfast which includes fruit and indulgent pancakes.
When I asked him yesterday what kind of pancake he wanted, he answered “mom’s chocolate papaks” and so it was.
We mixed the batter and started making our happiness pancakes.
A joint creation full of love and family fun.
When the pancakes were ready I realized that this is a recipe I had to share!
It’s great, the pancakes vanished so quickly,
Luckily I was able to save a few so that they could be my models of this pure happiness.
Pancakes are a regular at our house.
They come in a variety of flavors and textures,
And we enjoy the shared and enjoyable time eating together that they bring.
Their preparation is very easy and quick,
And within a few minutes the whole family is sitting together at the table, snacking on delicious pancakes and smiling hugely.
It’s a wonderful way to start these days,
These uncertain days that call for structure,
A family framework for us and the children,
Nutritional framework and mental framework.
The main thing in life is health, and a significant part of it is togetherness.
Enjoy the togetherness and every shared bite,
And most importantly enjoy everyone’s good health, because nothing should be taken for granted.
To healthy, delicious and joyful days 🙂
Chocolate Banana Pancake
Ingredients: suitable for 25-30 small size pancakes
- 3 bananas (ripe / frozen and thawed)
- 4 eggs
- 3 tablespoons maple syrup (for alternatives, have a look at “A little extra from me”)
- 3 tablespoons cocoa powder
- ¼ cup almond flour (for alternatives, have a look at “A little extra from me”)
- ½ teaspoon baking powder
- Prepare a wide pan for making the pancakes.
- In a bowl, mash the bananas with a fork.
- Add the liquid ingredients to the bowl, the eggs and the maple syrup and mix well.
- To the bowl, add the cocoa powder, almond flour and baking powder and mix to obtain a thick and slightly viscous batter.
- Heat the pan to medium heat and oil it a little (if you have a non-stick pan, there’s no need to oil it). Create small puddles of pancake batter with a spoon and make sure that we have small spaces between each pancake. Cover the pan with a lid for about a minute, when there are big bubbles on the surface of the pancake and the edges have dried a little we can gently turn it over. Burn the pancake a little on the other side and take it out of the pan.
Arrange on a plate and serve alongside fruit and lots of love 🙂
A little extra from me:
- The pancakes can be kept in the fridge in a sealed box for up to 3 days
- I really like to get Michael involved by peeling the bananas, mashing them, mixing the mixture, and of course tasting the pancakes before sitting at the table. He arranges the fruit plate while I make the pancakes and set the table. The integration of the children in the crafts of the day heals them and gives them competence and a sense of belonging. Don’t be afraid of a little dirt, let them be part of it, they’ll learn to do the tasks within the framework of the house rules. But if we don’t let them do it, they’ll never know how to do it 🙂
- You can replace the maple syrup with honey / date honey / a spoonful of sugar.
- You can replace the almond flour with rice flour / oat flour / buckwheat flour / whole spelt , white spelt or all-purpose flour (contain gluten).