School Days: Kids' choices include pancakes & yummy snacks

A short survey of school-age children revealed that they have some definite personal choices for breakfast and what they want for after-school snacks.

Naturally, the survey included my grandchildren Hannah, “almost” 10, and Charlotte, 8. Hannah wanted ice cream after school; Charlotte agreed and added that she also liked chips and salsa. Both like waffles or pancakes for breakfast, with Hannah adding packaged “muffin tops” as one of her favorites.

Teachers and parents know that good nutrition is important. The challenge is to combine good nutrition with the tastes, preferences and tiny tummies of the school-age set. Many, for example, are not adventuresome eaters; many parents have limited time. And, early morning is NOT the time for debates.

So, as a nutritionist, my suggestion is to pack whatever nutrition you are able into breakfast without creating a battleground. Add variety, and other nutritional choices for your child throughout the day and week so that, in balance, you child does have a balanced and nutritionally sound diet.

Snacks offer an opportunity for experimentation for some children. Others simply want something sweet. The latter is not necessarily horrid. Sweets do provide almost instant energy. For many children they need that energy when they hit the door. The nutritional key is often simply offering a small portion…and “no seconds.”

For the sandbox set onward…and the adults, too, here are some of my more interesting pancake recipes to offer variety and interest to school day breakfasts.

If time is short, make them ahead and reheat in the microwave.

Send the children off to school well fortified with these delicious and high-protein pancakes that will give energy until lunch. Top with berries or applesauce and serve with or without syrup.

Super Good Pancakes

4 eggs

1 cup cottage cheese

1 ½ cups regular uncooked oatmeal

1/4 tsp. salt

1 tsp. almond or vanilla

2-4 tbsp. water as needed

Place all ingredients in a blender container or food processor container. Blend until mixed well. Add water as needed to thin. Drop by ¼-cupfuls onto preheated non-stick griddle. Turn when bubbles appear on surface and cook an additional two minutes, or until lightly golden. Makes about 16 pancakes.

Sausage or bacon are great with these corn pancakes, as would be a healthy topping of berries.

Corn Pancakes

1 egg, beaten

¾ cup milk

1 ½ tbsp. oil (not olive oil)

1 can (8-oz.) cream-style corn

1 cup pancake mix

Combine beaten egg, milk, oil and corn. Stir in pancake mix, mixing only until all flour is moistened.

Drop batter by spoonfuls (or use ¼-cup measuring cup) onto hot greased griddle. Cook only until puffy, full of bubbles and edges are beginning to brown. Turn and cook until done in the center. Serve with syrup, butter or jams. About 15 pancakes.

Most kids like peanut butter so this choice might be a “slam dunk” for the hard-to-please developing palate.

Peanut Butter Pancakes

2 cups of pancake or biscuit mix

2 cups milk

2 eggs

1/3 cup creamy butter

Combine all ingredients and mix well. Bake on a griddle or in an electric skillet preheated to 380 degrees, using about ¼ to 1/3 cup measure for each pancake.

Peanut Butter Maple Syrup

¼ cup peanut butter

¾ cup maple syrup

Heat peanut butter and maple syrup, stirring to blend well. Do not boil. Serve warm with pancakes.

After school, generations have enjoyed cookies and milk. Here is the EZ way: the cookies start with a cake mix!

The EZ Cake Mix Cookies

1 yellow, white or chocolate cake mix

1 egg

½ cup solid shortening

1/3 cup butter

½ tsp. vanilla

Mix ingredients together until well blended. Drop by teaspoonfuls onto ungreased baking sheet. Bake in a 375-degree oven 9 to 11 minutes. Remove to rack to cool.

Serve these scones with cream cheese, a few berries or grapes and a few walnuts or almonds for a change-of-pace after school snack.

Cinnamon Yogurt Scones

2 cups flour

2 tsp. baking powder

½ tsp. baking soda

1 tbsp. cinnamon

1 tsp. salt

¼ cup shortening

¾ cup yogurt

Cream

Raw sugar

Whisk dry ingredients together. Cut in shortening with a pastry blender to resemble coarse meal. Stir in enough yogurt to make a soft dough. Turn out onto a floured board. Roll dough to a circle that is ½-inch thick. Cut into 9 to 12 triangles. Transfer to a greased baking sheet. Brush lightly with cream. Sprinkle with sugar. Bake in a 450-degree oven about 12 to 15 minutes. Makes 9 to 12 servings.

These cookies pack fiber and nutrition into a tasty package. Team with hot cocoa or milk.

Wheat Raisin Drop Cookies

½ cup solid shortening

1 cup brown sugar, packed

2 eggs

1 tsp. vanilla

1 ¼ cups flour

1 tsp. baking powder

½ tsp. salt

1 cup raisins

4 cups whole wheat flakes cereal

Mix shortening, sugar, eggs and vanilla together thoroughly. Whisk flour, baking powder and salt together. Blend shortening and flour mixture. Stir in raisins. Carefully fold in cereal. Drop by teaspoonfuls about 3 inches apart on a lightly greased baking sheet. Bake 8 to 10 minutes. Makes about 4 ½ dozen cookies.

These cookies are designed to satisfy with fiber and a non-sugar sweetener. Fructose sweetens without causing a sugar “spike.” It is usually available in the natural foods section of a supermarket or a health foods store.

Hannah’s Cookies

4 cups Special K cereal

1 1/3 cups regular oatmeal

½ cup All-Bran cereal

½ cup fructose

½ cup dry milk powder

½ cup peanut butter

1 tbsp. vanilla

4 eggs, lightly beaten

Combine Special K, oats, All-Bran, fructose and milk powder in a large bowl.

Blend together peanut butter, vanilla and egg until smooth. Pour peanut butter mixture over dry ingredients and stir until well blended. Drop mixture by spoonfuls onto waxed paper-lined plate. (Use clean, wet fingers to push mixture from spoon, if necessary). Drop 8 to 10 blobs onto each plate. Microwave on high for about 2 minutes or until cookies are set. Cool on racks. Store in airtight containers. Makes about 3 dozen.