This post is part of the kids in the kitchen series, inspiring you to cook with the kids these school holidays sponsored by Western Star. My aim for the getting the kids into the kitchen is to create capable cooks who have a love of preparing tasty whole food recipes.
As I have written previously, this year I have transformed what the kids eat for breakfast. No longer does it come from a cardboard box, but is created at home in the kitchen. I chose the January school holidays to make the change, as I had the time to teach the kids how to cook some basic meals they could make for breakfast, which you can see here.
Kids love variety, so it is important I keep adding to the bank of recipes they can make in the morning for breakfast. A recent addition for us has been gluten free banana pancakes. These are a weekend/school holiday special as they take a little more time to make than some of the other breakfast recipes.
From this point on, each child would have a turn going “first”. A trick I use to keep everyone happy when cooking is to add in little steps so every one does in fact get a turn. For example we could have just cut one chunk of butter, but I had one child cut a largish chunk of butter, then the 8 year old cut that piece in half – every one was happy!
As the kids were wearing their dressing gowns it was important that they roll their sleeves up tightly before we started to cook the pancakes. Cooking is an activity that really does switch on all the senses for the kids. The loved taste testing the mixture before we cooked it and loved hearing the sizzle of the butter in the pan.
The kids loved cooking these banana pancakes, but loved eating them even more! They decided on eating them with butter, banana and strawberries.
- 2 bananas
- 3 eggs
- 3 tbsp coconut flour
- 1 tsp vanilla extract
- ¼ tsp gluten free baking powder
- 25 grams Western Star Butter – Chefs Choice for cooking
- ½ banana for topping
- 10 strawberries for topping
- butter for topping
- In a medium sized bowl have the kids mash up the bananas.
- In a separate bowl, crack the eggs and whisk them together. Add the vanilla extract and whisk quickly again.
- Pour the eggs into the mashed bananas and mix well.
- Add the coconut flour and baking soda and mix through with a fork.
- Add half the butter to a large frying pan and heat on a medium heat.
- Add a large tablespoon of the pancake mixture to the pan. Pat it down and spread it out with the back of the spoon. (Do this five times if your pan will allow them to fit with room.)
- Turn the heat down a little and allow it to cook for a couple of minutes.
- Using a egg lifter, gently flip the pancake over and cook for a minute or so. The second side will take less time to cook.
- Lift with an egg lifter and remove from the pan.
- Add the remaining butter and repeat the process until the batter is finished.
- Serve with butter and fresh fruit.
What breakfast recipes do your kids love to cook?