I think it is important to teach kids how to cook and to learn about healthy eating. I´ve been teaching my 11 year-old son Riley how to make some basic recipes starting with homemade whole wheat pancakes. What I like about this recipe is that it is very simple and forgiving. If you add too much flour, you can add a little bit more milk, or vice versa. Below is a video of Riley making the pancakes.
2 cups whole wheat flour (you can also use a combination of whole wheat flour and oat flour)
1 1/2 – 2 cups milk (you can choose skim or two percent, soy, any type of milk)
2 Tablespoons plain unsweetened yogurt
2 Tablespoon sugar or honey (this may be omitted)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
In a medium size bowl add the whole wheat flour and sugar (if you are using honey, add it after the milk). Place a sieve over the bowl and add the baking soda, baking powder and salt and shake it into the flour mixture to remove any lumps. Using a whisk or spoon, stir the dry ingredients together. Then, add 1 1/2 cups of milk, the eggs, the yogurt (this helps to activate the baking soda so that you get lots of bubbles as your pancakes cook and have fluffier pancakes), if you are using honey, add the honey. Stir everything together until well combined, it is ok if there are some lumps. If the pancake batter is too thick, add a little bit more milk.
Heat a non-stick frying pan over medium-high heat and add about a teaspoon of oil. When the pan is hot, add about a 1/4 cup of pancake batter, or more or less for bigger or smaller pancakes.
When you see lots of bubbles and the underside looks golden when you lift up an edge with a spatula, flip it and cook it for an additional 30 seconds.
You can also add other ingredients to the batter like a 1/4 cup small diced apple and a teaspoon of cinnamon, or a quarter cup of grated zucchini.