I had the privilege of working with Jenee’ Bourgeois and her daughter, Anna James, who is having treatment at St. Jude. They approached me to create recipes that would entice children undergoing treatment to eat. There are foods that are better tolerated and ease the symptoms while under treatment, however, we do want the kids to eat for strength and their well-being too. If you aren’t familiar with St Jude, it is a wonderful institution that I feel fortunate to donate too. My book, Eating Well Through Cancer, includes some of the recipes I featured for the paper and then I had some kid-friendly recipes that maybe could include the kids in the kitchen. Spanish edition of my Eating Well Through Cancer cookbook, now available: Alimentándose bien durante el cancer. Here’s one of my recipes I prepared and you can check the article for the fun presentation.
Here’s my Otameal Pancake recipes and you can check out more recipes in “Holly Clegg Adapts Recipes For Children”
Keep these pancakes in the freezer and pop them into the microwave for a quick breakfast. The whole wheat flour boosts the fiber and adds a nutty flavor and you can always add chocolate chips and serve with sliced bananas.
16 servings/serving size: 1 pancake
1 cup old-fashioned oatmeal
2 cups buttermilk
1 tablespoon canola oil
2 egg whites
3 tablespoons light brown sugar
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour or all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1. In large bowl, combine oatmeal and buttermilk, let stand 2 minutes. Beat in oil, egg, egg whites, sugar and vanilla.
2. In small bowl, combine flour, cinnamon, baking powder, baking soda. Add dry ingredients to oatmeal mixture, stirring just until combined.
3. Heat nonstick skillet coated with nonstick cooking spray over medium heat. Using 1/4 cup batter per pancake, cook pancakes 1-2 minutes on each side or until lightly browned.
Nutritional information per serving
Calories 94, Calories from fat 18 %, Fat 2 g, Saturated Fat 0 g, Cholesterol 14 mg, Sodium 149 mg, Carbohydrate 16 g, Dietary Fiber 2 g, Sugars 4 g, Protein 4 g, Diabetic Exchanges: 1 starch