When attempting to feed toddlers (or children of any age because I love them too!) one should prepare themselves for war. My weapon of choice – the veggie pancake. As a necessity of survival (for everyone involved) one must have a recipe in your arsenal that you know your kids will eat and you feel good feeding it to them.
This has always been my most asked-for recipe from my mom friends. I have always made the boys food from scratch and it has been fun (and exasperating!) coming up with meals that they will eat but also ones that I feel good about feeding them. This recipe falls into that category. The best thing about it is you can use almost any combination of vegetables you have in your fridge. Great combinations are broccoli and cheese, apple and spinach, pumpkin and sweet potato…the list goes on… but the method remains the same. Don’t be afraid to try out different combinations – its pretty hard to make these taste bad. Even better everything goes into one bowl so minimal mess.
- 1 sweet potato
- 1/3 courgette (zucchini)
- 1 carrot
- 1 handful of spinach
- 1 cup flour (I use Spelt but you can use any kind you like!)
- 1 tablespoon of baking powder
- pinch of salt
- 2 eggs
- 1 cup/250ml milk
Peel and grate all your vegetables, chop the spinach up. Having a food processor makes this recipe particularly easy!
Dump your veg, flour, salt and baking powder into a bowl and mix until the veg is coated. Add your eggs and milk. Whisk until a batter forms. Its ok if there are still small lumps. It doesn’t have to be completely smooth.
Put a non-stick frying pan on medium heat. I do not add butter or oil to fry these as I don’t think they need it but you can add if you like or you’re afraid they might stick.
Flip when they start to form big bubbles on the top. Cook until they are brown on both sides. Set on a metal cooling rack to cool. When cool, serve up alone or with a dollop of greek yogurt. Leftovers can me used as a “sandwich” with cream cheese in the middle.
This recipe makes a huge amount of pancakes. So you can either put the leftover batter into the fridge and use the next day, or you can add a couple tablespoons of melted butter then pour the remaining batter into muffin tins and bake at 180C for 23-30 minutes. I also like them with a soft egg on top!