Guilt-less Desserts & Treats for your Family
Do you sometimes feel that the world is working against you? Not in any cataclysmic way; just enough to really annoy the sh@t out of you and ruin your day.
I have just come from the Car Tyre Centre after having discovered a flat tyre on my car after school. It was not the best time to have this happen; two tired school kids and a toddler with the world’s worst stinky nappy (and no spares to be found) and a squeal on her that would wake the dead. Apparently three chairs in the waiting room isn’t enough for three kids to share quietly… it’s pretty safe to assume 300 chairs wouldn’t be enough when Miss L decides to go on her Goldilock-esque “Mine” rampage.
Predictably, the tyre cannot be fixed and I need a new tyre. We’ll add this to the list of other things that have freakishly and expensively decide to break recently; including the back windscreen of the car (bike handle), my husband’s laptop (old age) and the stove top (frypan dropped on the ceramic cook top). All of them were unexpected and therefore a large burden on the family finances.
Which brings me to the topic of finances. Does money stress you out? It does me… or should I say the lack of money stresses me out. I think even if I had millions of dollars, money would still cause me stress. It always has. It’s not even that I’m spending my money on extravagant items like shoes and handbags (although there was a time pre-kids that I single-handedly paid the Olga Berg rent); it’s boring old Mum stuff but still, add it to the pile of Mother guilt that I have sitting on my right shoulder. Money goes up the top of the Mother Guilt tree, along with having sufficient time, working and putting yourself first.
Why do we succumb to the notion of guilt as mothers? Guilt, by definition, is “the fact of having committed a specified or implied offence or crime”. It may have been an act of stupidity that lead to my broken windscreen but it wasn’t prosecutable. Choosing to go to work and have a life outside of kids won’t get me arrested; so why do I feel guilty when I leave the house?
Most Mums aren’t criminals; we’re just women trying bloody hard to make everyone happy, keep the sea calm and keep a level of sanity just above the need for institutionalisation. At some point we forget that we are also human beings; in desperate need of sleep, love and the freedom to have our own feelings. These are basic human needs; not the impetus for guilt.
A frequent visitor to Mother Guilt Land is what we feed our kids. It it’s not Organic, Paleo, Activated, AIP friendly or approved by Oprah then surely it will kill them?! Guess what? It won’t. Your kids will be fine with the well balanced, fresh and tasty food that you serve them. No veggies at lunch? Give them a carrot as a snack and sneak some spinach into their spag bol for dinner. Ran out of fresh fruit and can’t be bothered going out in the rain to go to the shops? Doesn’t matter; they’ll eat more tomorrow when it’s sunny and they’ll be thankful that you didn’t try and commit the death defying act of trying to wrestle 3 hangry kids, in the rain to the shops because if anything’s going to put you in a foul mood it’s that (and the inevitable broken trolley that you’re sure to get).
If you’re an astute reader of Mummy Made.It you may have noticed recently that I changed the tag line on the heading to ‘Guilt-less Desserts and Treats for your Family’. The concept of Guilt-less (as opposed to Guiltless) isn’t new to the blog and I speak about here, but I felt it was important to remove the labels. In doing so I hope I can shift peoples thinking towards healthier baking and trying to create healthier lifestyle choices for their family rather than trying to dogmatically adhere to a set of inflexible rules. We don’t need to feel guilty about eating food; it’s necessary for survival and if I choose to survive on cake alone then I better make sure it’s the most nutritious cake I can!
These Gluten Free Chocolate Pancakes are part of my Guilt-less Gluten Free range of baking. They appease my Guilt-less nature by making them Gluten Free (dietary requirements), low sugar (even low fructose so I can eat them), quick and easy (so I can spend more time worrying about all the other stuff!) and tasty. Whilst I may seem like a hard-core health nut at times I do want to make sure that my kids have a well-rounded, balanced dietary up bringing so they can be encouraged to make the best food choices later in life (when I’m not breathing down their neck and using my mum vision to ‘stare’ them into making the ‘right’ choice’). It’s also important for them to have a healthy ‘relationship’ with food… and the occasional treat can help with that.
These Gluten Free Chocolate Pancakes are the tasty cousin to this popular Pancake recipe. They are made my mixing the wet ingredients into the dry then lightly whisking them together; before cooking on a hot fry pan. The beauty of these Gluten Free Chocolate Pancakes is the Shake’n’Bake option. Instead of buying an expensive pre-made Pancake shake mix, make the dry component of the Gluten Free Chocolate Pancakes and keep it in a glass jar or a plastic tub. You can take this camping, send it on a sleep over or keep it in the cupboard for a lazy pancake Sunday morning. Just add the wet ingredients when you need to then whisk and cook.
These Gluten Free Chocolate Pancakes are a great breakfast or treat and they taste so good that people won’t even know that they’re guilt-less!
Gluten Free Chocolate Pancakes
- 3/4 Cup Arrowroot
- 1/2 Cup Rice Flour
- 1/4 Cup Cocoa
- 2 Tablespoons Corn Flour
- 2 teaspoons Baking Powder
- 2 Tablespoons Sugar of choice
- ½ teaspoon Salt
- 3/4 Cup Milk of choice
- 2 Tablespoons Oil
- 1 Egg
- 1 teaspoon Vanilla Extract
- Optional; Fresh berries syrup to serve
- Place the dry ingredients into a mixing bowl and lightly whisk.
- Place the wet ingredients into a bowl and whisk.
- Pour the wet ingredients into the dry and whisk until just combined and no lumps remain. Do not over mix.
- Heat a frypan over medium heat until hot. Grease with oil spray or butter. Use a 1/4 Cup measure and near fill it with the pancake batter. Pour gently onto the hot pan. Cook for 1-2 minutes, or until the up side is full of bubbles and the underside is a golden. Flip the pancake and cook until it too is golden (approximately 1-2 minutes).
- Repeat with the remaining mixture, remembering to regrease/butter the pan between each pancake.
- Serve with fresh berries etc.