Looking for a fast (and healthier) breakfast option? Make a Banana Chocolate Chip Pancake Cake – no flipping required.
How in the world is it August already? Just like that summer is coming to a close and it makes me kind of sad. I’m looking forward to having my days back to normal and not trying to fit my work into days of entertaining Jordan, but this was such a fun summer I’m sorry to see it go, and I’m not the only one. Jordan’s been moping around for the past few days; she got back from a trip to see her cousins in San Diego and now the only fun thing she has to look forward to is back-to-school shopping.
Funny story about her trip: I got a taste of what Jordan the Teenager is going to be like. We got her a phone to take with her so she could call and text us from anywhere (not just on wifi) because she wasn’t going to be within driving distance. She was SO excited to get that phone…and then she totally ignored us the whole time. We finally had to call her uncle on the last day and ask him to have her call us, because even my texts saying “are you ALIVE?!” were coming back unanswered.
She got back last Tuesday and on Wednesday we started our school shopping, much to her dismay. I cannot even imagine what school supply shopping is like if you have multiple children. As it is, I spent a small fortune between a new backpack, shoes, and supplies and that doesn’t even count the $150 I spent on new dance uniforms and shoes. I cannot wait until she stops growing and can wear the same pair of dance shoes for more than a few months.
Once August hits I start thinking about breakfasts and lunches. Am I the only person that starts out the school year with gusto and thinks This is THE year! It’s the year I’m going to make healthy, well-rounded lunches! I’m going to make protein-rich breakfast! No refined sugar! No white flour! …And then September 1 hits and it’s back to Fruity Pebbles for breakfast and fruit snacks for snack?
I really am going to try and do better this year, and that includes breakfast. Jordan doesn’t like eggs or bacon or smoothies for breakfast; she’s a cereal or pancake/waffle girl, so I have to try and sneak in some healthy wherever I can. Since I cannot stand making pancakes in the morning, she usually ends up with cereal…unless I think ahead and make a pancake CAKE for her.
Cake for breakfast is a total win. It might just be a pancake baked in a pan, but the kids don’t have to know that!
A couple of years ago I shared my Banana Chocolate Chip Pancakes with you all. Those are still one of my more popular breakfast recipes so I decided to give them a facelift. Instead of making pancakes, I made them into a pancake cake, which is basically pancake batter baked in a 9×9 pan. You don’t have to stand over a griddle to make these babies, just pour them into a pan and bake them, easy peasy. Serve slices with syrup, or skip the syrup (hello, it’s full of chocolate) and just send the kids with a square on the go.
Baking the pancakes into a cake isn’t the only change I made to the recipe. I tried to make them a little healthier so you can feel better about giving them to your kids before school. I used white whole wheat flour instead of all-purpose (but you can use all-purpose or a combination of the two) and I made them dairy-free by using Almond Milk in place of regular milk. Now, that’s not new to me – I use almond milk in pancakes and waffles (and pretty much everything) almost exclusively, but if you haven’t tried almond milk yet, you really should give it a go.
Plus, it’s a huge pancake cake filled with chocolate chips. There isn’t much better than that for breakfast, is there?
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