Pancakes
1 1/2 cups quick oats
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup whole wheat flour
1/2 cup white flour
1 tbsp brown sugar
2 cups milk
2 eggs, beaten
1/2 cup applesauce
2 tbsp canola oil
Combine oats, baking powder, salt, cinnamon, flours, and sugar. Add milk, eggs, applesauce and oil. Mix well. Pour onto a hot griddle and flip when bubbles start to form on the top of the batter. Cook until golden.
Sauce
1 banana, sliced
1 cup blueberries
1/2 tsp vanilla
1/2 tsp cinnamon
1 tbsp water or juice
2 tbsp maple syrup
Combine ingredients in a saucepan and heat over medium heat until thickened. Serve over pancakes.
My boys loved this breakfast! I usually put bananas and blueberries inside the pancakes and then pour syrup over them, but I made this sauce so we don’t have to use as much syrup and they liked it even better. This recipe makes a lot of pancakes, about a dozen of them. We obviously didn’t eat all of them since there were only three of us (Tony was working), so I froze them to enjoy as snacks later by popping them in the toaster. We did eat all the sauce though, so if you are serving this to more than three people you might want to make more sauce! Well enough from me, I’ll let these photos speak for themselves.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
