“Mama-se, Mama-Sa, Mama-Coo-Sa”

I vowed never to be the parent who responds with a “Because I said!”   I am happy to report that I am not that parent.  Instead, I calmly, yet firmly (yea right) respond with “Because Mama Says!”   Immediately, I have flashbacks of jerry curls, leggings, Tab and the “Mama-se (say), mama-sa, mama-coo-sa”  line from Michael Jackson’s, “Wanta Be Startin’ Somethin’ song (circa 1983 for you young folk).

On occasion, I find myself  wondering whether I took my ‘crazy pills’ as I am constantly repeating my “ Mama Says” retort  during mealtime.     Rationalizing with a preschooler is difficult, but I find it almost impossible/excruciatingly painful to discuss the benefits of eating green leafy vegetables. All Pai cares about is whether or not her food is ‘deyishous.’

A lot of parents enjoy the benefits of ‘hiding’ nutritious food items in their children’s food.  Although I applaud most (non-violent) techniques that encourage children to 1) eat and 2) eat well,  my personal goal is to teach Pai that the food she SEES on her plate is not only good for her, but also ‘deyishous.’

In an attempt to achieve this goal, I finagled a Banana and Sour Cream Pancake Recipe developed by one of my favorite cooks, Ina Garten, to create a whole grain version.  A huge hit at our place and chock full of fiber, B vitamins and protein.

Whole Grain Pancakes
Adapted from Ina Garten’s Banana Sour Cream Pancake Recipe

1 1/2 cup of organic whole-wheat pastry flour ***
3 tablespoons organic cane sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup organic Greek non-fat yogurt (like Oikos)
3/4 cup plus 1 tablespoon organic rice milk (or any milk)
2 extra-large organic eggs
1 teaspoon pure vanilla extract
Pure maple syrup

Directions

Sift together the flour, sugar, baking powder, and salt.  In a separate bowl, whisk together the yogurt, rice milk, eggs,  and vanilla. Add the wet ingredients to the dry ones, but only until wet is just incorporated.  Will look a bit lumpy.  Don’t’ over mix!

Heat a (non stick) skillet over medium-low heat.  You can add a little bit of vegetable oil to lubricate the skillet. Pour the pancake batter into the pan to make 3/4 pancakes. Cook for 2 to 3 minutes.  Flip the pancakes and then cook for another minute. Serve with fresh, organic raspberries/blueberries and maple syrup.

*** If you want a lighter, more tender pancake, you can do 3/4 cup unbleached, all purpose flour and 3/4 cup whole wheat pastry flour.

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