Wednesday, March 15, 2017

Pancake "Cookies"

These are Breck’s all time favorite freezer treat (he points to the freezer, then to the microwave, since these need microwaved for about 15-20 seconds before eating!)

This recipe is highly adapted from a waffle recipe for babies that I found a while back.  I love waffles, and so does Breck, but they’re time consuming!  I tried this recipe as pancakes too, which works GREAT (they’re thick pancakes), but is also time consuming.  But cookies?  Much faster!  And they taste just as delicious as the waffles or pancakes!  

This makes a large batch (about 24 cookies), so you’ll have plenty in the freezer for when your toddler needs a nutritious snack (or breakfast, lunch, or dinner!)

Pancake “Cookies”
Wet ingredients:
2 eggs (OR 2 T flaxseed! Works just as well!)
1 ripe banana (OR ¼ c date paste OR ¼ c sweetener like honey, maple syrup, or coconut sugar)
1 c canned pumpkin (this is ½ a can- save the rest for smoothies OR mix in to mac and cheese for added nutrition!)
1 ⅔ c whole milk (I have also successfully used 1 ⅔ c milk plus ⅓ c nonfat milk powder, plus ¼ c natural peanut butter/almond butter)
4 T melted butter (OR coconut oil)

Dry ingredients:
1 ½ c flour (I have used Bob’s Red Mill gluten free flour and Namaste gluten free flour-COSTCO- with great success)
2 tsp baking powder
½ tsp baking soda
1 tsp each cinnamon, nutmeg, and ginger (or just cinnamon is great too)
Pinch salt

1-2 c fresh/frozen blueberries (raspberries are great too!  You could also leave the fruit out if you wanted.  I just like the nutrients the fruit adds to the cookies, but they make them admittedly a bit messier.)

Mix wet ingredients together.  Add dry ingredients and mix until everything is incorporated and there are no dry pockets.  Stir in blueberries.  Use ¼ c cookie scoop to scoop onto parchment lined baking sheet, leaving about 2 inches between cookies.  Bake at 375 degrees for 15-20 minutes or until they don't immediately deflate when you touch the tops.  Once cool, freeze cookies (using your parchment paper from baking between layers of cookies so they don’t stick together in the freezer) for up to 3 months or store in the fridge for up to 5 days.  

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