Rainbow Lunchbox Pancakes
Rainbow Lunchbox Pancakes
Pancakes can be a fun and healthy alternative to sandwiches in the lunch box — and who among us can get our kids to eat cottage cheese and wheat germ at school? Now we can! All it takes is using The Sneaky Chef "Decoy" method. Kids will eat anything with sprinkles on top, but they’ll also eat things with sprinkles inside — even if there’s also lots of good-for-you ingredients in there too. Plus, kids don’t usually mind eating these with their hands at room temp. Make a few batches ahead and freeze for up to 3 months in sealed plastic freezer bags.
Servings
6
Ingredients
- 1/2 cup low-fat cottage cheese
- 1/2 cup low-fat milk
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup rolled oats
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup all-purpose flour
- 1/4 cup whole-grain flour
- 1 tablespoon multi-colored sprinkles
- powdered sugar, optional
Directions
- In the container of a blender, combine all ingredients except the flours and sprinkles and blend until smooth. Add the flours and pulse a few times until the dry ingredients are fully incorporated. Add the sprinkles and mix lightly with a spoon (do not blend the sprinkles — you want them to remain whole).
- Spray nonstick cooking oil on a griddle or large skillet over medium heat. Test the pan by tossing in a few drops of water; it will sizzle when it’s hot enough. The skillet will grow hotter over time, so turn down the heat if the pan starts to smoke.
- Drop small ladles (about 1 tablespoon) of batter onto the skillet in batches, making sure there are some sprinkles in each pancake. Pancakes should be small — about 1½ inches across in size. When bubbles begin to set around the edges and the skillet-side of each pancake is golden (peek underneath), gently flip them over. Continue to cook 2-3 minutes or until the pancake is fully set. Let cool and toss into a container or plastic bag in the lunch box.