Calling all moms with vegetable-hating kiddos! In the time that I have been away from blogging, I have been developing a plethora of new recipes! I took out all 31 (!) of Emma’s allergies out of her diet. In the process, I had to find completely new things for her to eat. I know that Emma loves hamburgers, pancakes, and popsicles, so I had to transform these usual foods to something wackier (ever heard of quinoa?). I invite you to experiment…
Basic Pancake Recipe – yield 15 pancakes
2 c. wheat, quinoa, oat, or any other flour
1/2 c. steamed broccoli, cauliflower, zuchinni, etc.
1 c. applesauce, blueberries, banana, peaches, etc.
2 eggs or egg yolks*
2 tsp. baking soda
Milk, yogurt or water to consistency you like
Spices to taste:
Chocolate chips (for extra motivation)
Butter for frying and serving
Maple syrup for serving (grade B is best)
To make these extra-digestable, add 1 c. milk, water or yogurt to the 2 c. of flour, cover, and leave on the countertop overnight. To make these extra-quick, skip this step and add dry then wet ingredients to your food processor. End with the milk, water or yogurt so you can tell how much liquid it needs. I always do 1 tester pancake before I make a whole batch. Make sure it’s not too thin, it rises properly, etc.
Make the whole batch and freeze them so they’re ready next time! Pop them in the toaster frozen and you have an instant breakfast!
Remember that even if YOU don’t like the taste, put a little syrup on it and see if your kid will eat it. The object is to get veggies in your kid. If kiddo won’t eat his greens, he has to eat green pancakes. Since you’re eating salad for lunch today, you get to eat white sugary fluffy pancakes if you so choose. If you start your kid small eating orange, green, and purple pancakes, they aren’t likely to protest anyway, especially if there’s a chocolate chip in there.
*If you are dealing with an allergy, the eggs can be omitted completely with a still desirable result.