As you know, it’s September and that means back to school time is here once again.
With kids heading back into the classroom, it can be a challenge to get a good breakfast in them before they run out the door.
To help give them a healthy and wholesome start to the day, I recommend this recipe
for our Barley Buttermilk Pancakes. The whole grain barley flour will keep the kids bellies full until lunchtime without that mid-morning drag that comes without a proper breakfast.
These pancakes are easy to make and only take a few minutes to throw together. However, if you still find you’re still pressed for time in the morning, there is another solution.
On Sunday, before your week starts, double the recipe for the pancakes and then freeze them individually on a cookie sheet until completely frozen—this will prevent them from sticking together. Once frozen put the pancakes in a freezer bag. Then when you need a quick breakfast, you can just take one out of the freezer and pop right into the toaster—a delicious breakfast on-the-go!
For an easy step-by-step video on how to make this recipe, click here.