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Rainbow Yogurt Pancakes 'Healthy Tummy' - photo 1
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Rainbow Yogurt Pancakes 'Healthy Tummy'

Breakfasts for Kids Desserts for Kids For Kids 40 min Easy 13 wyświetleń ~12.01 PLN - (0)
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Description

Here’s a recipe that will transform any breakfast into a magical adventure while taking care of the health of the little ones! Rainbow Yogurt Pancakes are not only a visual feast but, above all, a powerhouse of health-promoting ingredients. Made with natural yogurt containing live cultures, they support the proper gut microbiota of the child. The addition of whole grain flour provides valuable fiber, which nourishes good bacteria and regulates digestion. Instead of white sugar, we used the natural sweetness of honey or maple syrup. And the rainbow colors? We achieved them 100% naturally, thanks to powdered vegetables and spices like beetroot, spinach, and turmeric. The pancakes are incredibly fluffy, delicately flavored, and beautifully fragrant. Served with fresh berries, they make a complete, balanced, and delicious meal that will delight any little gourmet and convince them to eat healthily.

Składniki (13)

Servings:
2
  • Thick natural yogurt (with live bacterial cultures) 200 g
  • Whole wheat flour (type 1850 or 2000) 80 g
  • Mąka pszenna tortowa (typ 450) 80 g
  • Egg 1 szt.
  • wildflower honey 20 g
  • Baking powder 5 g
  • Rapeseed oil 30 g
  • Fresh berries (mix of raspberries, blueberries, strawberries) 150 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Freeze-dried powdered beet 1 łyżeczka
  • Ground turmeric 0.4 łyżeczek
  • Powdered spinach 1 łyżeczka
  • ✨ Opcjonalne
  • Ground flaxseed 1 łyżka
💰 Szacowany koszt dania: ~12.01 PLN (6.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the base dough

1

In a large bowl, combine the dry ingredients. Set a fine-mesh sieve over the bowl. Pour both flours (whole wheat and all-purpose), baking powder, and a pinch of salt into the sieve. Gently tap the side of the sieve or move it side to side to sift all the ingredients into the bowl. This step will aerate the flour, making the pancakes fluffier, and will also remove any potential lumps.

Ingredients: Whole wheat flour (type 1850 or 2000), Mąka pszenna tortowa (typ 450), Baking powder, Salt
Use a large bowl to avoid spilling flour. Sifting is key to achieving a light texture, don't skip this step, especially with whole grain flour.
2

In a second, smaller bowl, combine the wet ingredients. Crack the egg and whisk it with a fork or whisk for about 30 seconds, until the yolk and white are combined. Add the thick natural yogurt and honey. Whisk vigorously until you achieve a smooth, uniform mixture without any lumps of yogurt. If you are using optional flaxseed, add it now to the wet ingredients and mix.

Ingredients: Egg, Thick natural yogurt (with live bacterial cultures), wildflower honey, Ground flaxseed
Make sure that the yogurt and egg are at room temperature. This will help the ingredients combine more easily, and the dough will have a better consistency.
3

Combine the contents of both bowls. Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a rubber spatula, mix everything just until the ingredients are combined. Don't worry if there are small lumps in the batter – that's normal. Overmixing can make the pancakes tough and rubbery. The batter should have the consistency of thick cream.

The key mistake is mixing the batter for too long. Mix briefly, with a motion from bottom to top, just until the ingredients are combined. That's the secret to fluffy pancakes.

Coloring the cake

4

Divide the prepared dough into three equal parts, transferring them to three small bowls. Add powdered beetroot to the first bowl, turmeric to the second, and powdered spinach to the third. Gently mix each portion of the dough with a small teaspoon, just until you achieve a uniform color: pink, yellow, and green.

Ingredients: Freeze-dried powdered beet, Ground turmeric, Powdered spinach
Use three separate teaspoons to prevent the colors from mixing. You can adjust the intensity of the color by adding a little more or less powder.

Frying the pancakes

5

Prepare a frying pan. A pan with a thick bottom and a non-stick coating works best. Place it on the stove over medium heat and wait for it to heat up well (about 2 minutes). Pour a tablespoon of oil into the pan and spread it evenly using a silicone brush or by tilting the pan.

Ingredients: Rapeseed oil
Properly heating the pan is key. If it's too cold, the pancakes will absorb the fat and be heavy. If it's too hot, they will burn on the outside while remaining raw on the inside.
6

Start frying. Using a large spoon, place small portions of colorful batter onto the heated pan, forming pancakes with a diameter of about 5-7 cm. Remember to leave space between them so they don't stick together. Fry on medium heat for about 2-3 minutes on one side. You will know it's ready to flip when small air bubbles appear on the surface and the edges of the pancake become dull and set.

Use a large tablespoon as a measuring tool - one pancake is one slightly heaped tablespoon of batter. Do not press the pancakes down with a spatula after placing them on the pan, as they will lose their fluffiness.
7

Flip the pancakes to the other side using a thin, flexible spatula. Fry for another 1-2 minutes until golden brown. Remove the finished pancakes from the pan and transfer them to a plate lined with paper towels to absorb excess fat. Repeat the process with the remaining batter, adding a little oil to the pan before each new batch if necessary.

The best tool for flipping will be a wide, silicone or Teflon spatula that won't scratch the pan and will easily slide under the pancake. Maintain medium heat on the burner throughout the frying process.

Serving

8

Serve the pancakes immediately after frying while they are still warm. Arrange a colorful tower on a plate, alternating the pancakes by color. Generously decorate with fresh berries - sprinkle with raspberries, blueberries, and sliced strawberries. You can also drizzle with a dollop of natural yogurt or a bit of honey.

Ingredients: Fresh berries (mix of raspberries, blueberries, strawberries), Thick natural yogurt (with live bacterial cultures), wildflower honey
Involve your child in decorating! Let them arrange the fruits and create their own composition. It's a great fun and a way to encourage eating.

Fun Fact

💡

The human intestines are home to over 100 trillion microorganisms, which means there are more bacterial cells in our body than human cells! This 'community', called the microbiota, can weigh up to 2 kg and plays a key role in digestion, immunity, and even mood. By serving your child dishes rich in probiotics (yogurt) and prebiotics (fiber from fruits and whole grain flour), you are building an army of their little intestinal allies.

Best for

Weekendowe śniadanie z rodziną Zdrowy podwieczorek Kolorowe przyjęcie urodzinowe dla dzieci Posiłek po chorobie na wzmocnienie

Tips

🍽️ Serving

To make the dish even more appealing, arrange the pancakes on a plate in the shape of a caterpillar or a flower. You can use cookie cutters to give them interesting shapes while frying. In addition to fruits, chopped nuts (for older children), coconut flakes, or a bit of dark chocolate go great with it.

🥡 Storage

Pancakes taste best when fresh. If there are any leftovers, store them in an airtight container in the refrigerator for up to 2 days. They can be reheated in a dry skillet over low heat for 1-2 minutes on each side or in the microwave (though they may lose their crispiness). Pancakes are also great for freezing – arrange them on a tray next to each other, freeze, and then transfer to a ziplock bag.

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