Rainbow Lunchbox Pancakes

Rainbow Lunchbox Pancakes
Staff Writer
Jerry Errico
Rainbow Lunch Box Pancakes

Pancakes can be a fun and healthy alternative to sandwiches in the lunch box — and who among us can get our kids to eat cottage cheese and wheat germ at school? Now we can! All it takes is using The Sneaky Chef "Decoy" method. Kids will eat anything with sprinkles on top, but they’ll also eat things with sprinkles inside — even if there’s also lots of good-for-you ingredients in there too. Plus, kids don’t usually mind eating these with their hands at room temp. Make a few batches ahead and freeze for up to 3 months in sealed plastic freezer bags.

6
Servings
221
Calories Per Serving
Deliver Ingredients

Notes

Missy Chase Lapine is the author of The Sneaky Chef series of cookbooks. Connect with her at TheSneakyChef.com or Facebook or Twitter

Ingredients

  • 1/2 Cup low-fat cottage cheese
  • 1/2 Cup low-fat milk
  • 1 Teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 Cup rolled oats
  • 1/4 Teaspoon salt
  • 1 Teaspoon baking powder
  • 1/4 Cup all-purpose flour
  • 1/4 Cup whole-grain flour
  • 1 Tablespoon multi-colored sprinkles
  • Powdered sugar, optional

Directions

In the container of a blender, combine all ingredients except the flours and sprinkles and blend until smooth. Add the flours and pulse a few times until the dry ingredients are fully incorporated. Add the sprinkles and mix lightly with a spoon (do not blend the sprinkles — you want them to remain whole).

Spray nonstick cooking oil on a griddle or large skillet over medium heat. Test the pan by tossing in a few drops of water; it will sizzle when it’s hot enough. The skillet will grow hotter over time, so turn down the heat if the pan starts to smoke.

Drop small ladles (about 1 tablespoon) of batter onto the skillet in batches, making sure there are some sprinkles in each pancake. Pancakes should be small — about 1½ inches across in size. When bubbles begin to set around the edges and the skillet-side of each pancake is golden (peek underneath), gently flip them over. Continue to cook 2-3 minutes or until the pancake is fully set. Let cool and toss into a container or plastic bag in the lunch box.

 

Nutritional Facts

Total Fat
11g
16%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
30mg
10%
Carbohydrate, by difference
15g
12%
Protein
14g
30%
Vitamin A, RAE
228µg
33%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin E, added
2mg
13%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
219mg
22%
Choline, total
19mg
4%
Fiber, total dietary
1g
4%
Folate, total
67µg
17%
Iron, Fe
3mg
17%
Magnesium, Mg
57mg
18%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
182mg
26%
Selenium, Se
10µg
18%
Sodium, Na
171mg
11%
Vitamin D (D2 + D3)
1µg
7%
Water
27g
1%
Zinc, Zn
3mg
38%

Lunch Shopping Tip

For sandwiches, choose whole wheat or whole grain breads and lean meats. For salads, choose a light dressing and plenty of fruits and vegetables.

Lunch Cooking Tip

Substitute butter for olive oil, and bake, broil, or grill instead of fry.