Starboy likes his with vanilla yogurt, and traditionally he stands in his tower and eats them at the counter "like a cookie" while I take on other kitchen tasks.
The best part is that they freeze well, so I make up a recipe or two, then freeze them for a future quick breakfast that's a little better than cereal. I store them between waxed paper, then place in a zipper bag or a plastic container.
Pumpkin Pancakes (with spinach)
adapted from The Toddler Bistro Box
this recipe does even better when the batter has a chance to soak for 15-60 minutes (or overnight), which softens the cornmeal
Sift together into a large bowl:
1/2 cup cornmeal
1/2 cup flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1 pinch nutmeg
1/2 cup pureed pumpkin (I use canned)
1/4 cup brown sugar
1 tsp orange zest (can be left out but much better if left in)
1/3 cup milk
1/2 cup peeled apples finely chopped OR raisins OR walnuts, chopped
1/2 cup frozen organic chopped spinach (optional)
Use only 2-3 Tbsp of batter per pancake on a hot, buttered or oiled griddle. I use a cookie scooper.
Maple syrup, fresh fruit or vanilla yogurt.
Serves: About two adults and one or two kids. Make two recipes for four adults and three kids. Make three recipes for six adults and three kids.