Healthy Minced Pancakes
These Level 5: Minced & Moist Healthy Minced Pancakes are easily adapted to fit the Minced and Moist diet. You can make them normally too and share them with the family!
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A Morning Delight
These pancakes are based on a recipe from the New York Times Cooking app by Martha Rose Shulman. The recipe is called Maple Pecan Pancakes. You can find the link to the original recipe here. Unfortunately, chopped pecans and dried cranberries don’t fit well into IDDSI Level 5: Minced and Moist.
However, I liked the recipe because it used a mixture of whole wheat and almond flours. This is important because it’s more nutrient dense than using a pancake mix, and you get plenty of calories and protein with the almond flour.
The cooking part of this recipe is really where things look different. Sara came up with the brilliant idea of scrambling the pancakes in a pan. She got the idea from when she used to cook muffins over the campfire at camp. They used a skillet and scrambled the muffins. That’s exactly what I did here!
Level 5: Minced & Moist
Level 5: Minced & Moist is appropriate for individuals who have good tongue control and can manage small bits of food, but may have decreased chewing or tongue force. Foods contain visible lumps and are covered with a moist sauce. These foods can be scooped and shaped into a ball on the plate, but no liquid can separate from the solids if the plate is tipped.
Food pieces or lumps can be no larger than 4mm for adults or 2mm for children and must fit between the tines of a fork; this is called the Fork Test. Minced & Moist recipes must pass both the Fork Test and the Spoon Tilt Test, in which the food must hold its shape on a spoon but fall off easily if tilted or lightly flicked. We recommend watching IDDSI’s Youtube video of the Spoon Tilt Test before you cook as well as during the testing of your final modified portion.
Always test your food before serving to ensure that it meets all the IDDSI testing guidelines.
How to make Level 5: Minced & Moist Healthy Minced Pancakes
Just heat a nonstick pan over medium heat. Melt the butter or coconut oil, pour in the pancake batter, and pretend you’re making scrambled eggs. You’ll need to really chop the pancake to make sure it fits between the tines of a fork. The pieces can’t be more than 4mm long and 15 mm long. It took me a while to chop it down, but your utensils might be better suited than mine were.
I ate these pancakes on a relatively chilly morning in Arizona, with the windows open, sipping on a hot cup of coffee. If you want to share the pancakes with loved ones, you can make them just like normal pancakes! Everyone will love them. I made a couple regular ones – here’s a picture!
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Level 5: Minced & Moist Healthy Minced Pancakes
- 1 cup whole wheat flour
- ¾ cup almond flour
- 2 teaspoon granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup milk
- 2 tablespoon white vinegar
- 2 tablespoon coconut oil
- 2 eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 4 tablespoon maple syrup for topping
- Sift together dry ingredients.
- Add milk and white vinegar to a bowl. Let sit for 10 minutes. Then whisk in coconut oil, eggs, maple syrup, and vanilla extract.
- Gently mix the dry ingredients into the wet ingredients.
- Heat a large skillet over medium heat. Melt some butter or coconut oil in a pan. Pour in pancake batter and stir as if scrambling an egg.
- Continue stirring and chop the pancake with a spatula to achieve the appropriate minced size.
- Remove from heat and mince more if necessary. Then pour additional maple syrup over the top to moisten the pancakes.
- Serve warm and enjoy!