Best 4 Kids No Syrup Pancakes Recipes
Making pancakes for kids can be a fun and rewarding experience, but it can also be challenging to find a recipe that is both delicious and healthy. Many traditional pancake recipes rely on large amounts of sugar and syrup, which can be unhealthy for children. Fortunately, there are many ways to make pancakes without syrup that are still packed with flavor and nutrition. These recipes often use natural sweeteners like honey or maple syrup, and they incorporate healthy ingredients like fruits, vegetables, and whole grains. With a little creativity, you can easily make pancakes that your kids will love without sacrificing their health.
Here are our top 4 tried and tested recipes!
NO SYRUP PANCAKES
Syrup is sticky, therefore, I HATE IT! That's not why my mom and I whipped up this recipe, though. We wanted pancakes and with only a third the milk a recipe called for, we improvised and made my new breakfast buddies.
Provided by Aubzor
Categories Breakfast
Time 10m
Yield 12 pancakes (depending on size), 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix Dry in a large bowl and wet in a small bowl (or the other way around if you prefer, I don't really care). Add everything to the bigger bowl and mix till slightly lumpy, most instructions say 50 turns.
- Cook in a pan or on a griddle at medium heat until golden brown.
KIDS NO SYRUP PANCAKES
These pancakes are the size of small hands and are delicious without a lot of syrup (corn syrup). I make these every Sunday morning while watching the Food channel (our Sunday morning "lazy time" tradition), and the kids love them. With the inclusion of cinnamon, nutmeg, vanilla and brown sugar, it's a little bit of heaven. I add one (1) egg whether or not the pancake mix calls for it. Egg whites contains protein and all the amino acids needed for a strong growing body.
Provided by David L.
Categories Breakfast
Time 40m
Yield 24 small pancakes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Note: Because there is sugar in the mix, your pancakes will cook fast on the outside and will burn without taking precautions. The heat should be lower than your typical setting to avoid burning. The pancake at the recommended temperature will be medium to dark brown due to the sugar caramelization. Check the middle to make sure it's cooked throughout.
- Mix all the ingredients in a bowl.
- Heat a hot plate to 300°F to 310°F/ Heat pan to medium.
- Grease hot plate or pan prior to adding mix.
- Use a tablespoon to scoop mixture onto cooking surface.
- Collect pancakes.
- Serve.
Nutrition Facts : Calories 414.5, Fat 10.8, SaturatedFat 4.5, Cholesterol 76.3, Sodium 866.1, Carbohydrate 67, Fiber 2.2, Sugar 17, Protein 10.2
MILK-FREE FLUFFY PANCAKES
Tall, fluffy pancakes are delicious served with butter and syrup or topped with strawberries and whipped cream for a real treat.
Provided by Absheres
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Stir coconut milk and vinegar together in a bowl; set aside until the coconut milk tastes sour, about 5 minutes.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
- Beat egg and melted butter into the coconut milk mixture; pour into the flour mixture and whisk together until no lumps remain in the batter.
- Prepare a large skillet with cooking spray and place over medium heat.
- Ladle batter into the skillet 1/4 cup at a time; cook until bubbles appear on the top of the pancake, about 5 minutes. Flip the pancake and continue cooking until the bottom is browned and the center is cooked through, 2 to 3 minutes more.
Nutrition Facts : Calories 291 calories, Carbohydrate 31.7 g, Cholesterol 61.8 mg, Fat 16.3 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 635.4 mg, Sugar 6.4 g
KID-FRIENDLY VEGAN PANCAKES RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, salt, almond milk, apple cider vinegar, vanilla, vegan chocolate sandwich cookie, strawberry, banana, blueberry, blackberry
Provided by Merle O'Neal
Categories Breakfast
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF (200ºC)
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine. Let it sit for 5-7 minutes.
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 5 minutes.
- Pour the batter onto a baking sheet covered with parchment paper, smooth batter out so it is even on all sides.
- Add toppings of your choice
- Bake for 15 minutes
- Freeze for up to 1 month or serve warm with maple syrup.
- Enjoy!
Nutrition Facts : Calories 147 calories, Carbohydrate 30 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 2 grams
Tips:
- Use ripe bananas: Ripen bananas are sweeter and have a more intense flavor, making them ideal for pancakes.
- Mash the bananas thoroughly: The smoother the bananas, the better the pancakes will be. Use a fork or a potato masher to mash the bananas until they are completely smooth.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix the batter just until the ingredients are combined.
- Cook the pancakes over medium heat: Medium heat will help the pancakes cook evenly without burning them.
- Flip the pancakes only once: Flipping the pancakes too often will make them dry and tough. Flip the pancakes only once, when bubbles form around the edges.
- Serve the pancakes immediately: Pancakes are best served immediately after they are cooked. If you need to keep them warm, place them in a warm oven or on a warming tray.
Conclusion:
These no-syrup pancakes are a delicious and healthy breakfast option that is perfect for kids and adults alike. They are easy to make and can be customized with a variety of toppings, such as fresh fruit, nuts, and yogurt. So next time you are looking for a quick and easy breakfast, give these no-syrup pancakes a try!
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