These protein-packed pancakes get an extra dose of fiber from ground flaxseed, almond flour and whole-wheat pastry flour. You can cook the pancakes in batches or set up two skillets so you and your chef-in-training can flip flapjacks side-by-side. Kids will have fun gently pressing blueberries into the pancake batter and sprinkling powdered sugar over their finished product. This recipe comes to us from Stacey Whitman of School Bites.
Kid: Combine the pastry flour, almond flour, flaxseed, sugar, baking powder and baking soda together in a mixing bowl.
Adult: Whisk the eggs, vanilla, yogurt and butter together in a separate medium bowl. Preheat a nonstick skillet over medium-low heat.
Together: Add the flour mixture to the egg-yogurt mixture and stir until the batter reaches a thick and airy consistency. If you prefer a thinner pancake, add a little milk until the batter reaches desired consistency.
Together: Melt the remaining butter in the skillet and swirl to coat. Pour 4 ¼ cup scoops of batter onto the skillet. Place 6-8 blueberries on each pancake. Cook 2-3 minutes, or until dry around the edges. Flip and cook 1-2 minutes more, or until golden-brown on both sides. Transfer to a plate while you repeat the process until you are out of batter. Serve 2-3 pancakes per plate, sprinkle with powdered sugar, if using, and enjoy!