April 30th, 2011
Buggie continues to eat with gusto. He’ll try anything you put in front of him, and much of it he seems to like. I’m trying to keep my food offerings for him as healthy as possible and I hit upon the idea of adding pureed vegetables to pancake batter, then keeping a stash of pancakes in the freezer to pull out for a quick and healthy breakfast.
So far, we’ve tried sweet potato/carrot and spinach/broccoli. He likes the orange ones better, but he’s way too young to realize that green pancakes are in any way suspicious!
Here’s how you make Veggie Pancakes:
1 cup flour
1 tbs sugar
2 tsp baking powder
1/4 tsp salt
1 cup milk
2 tbs oil
1/2 cup vegetable puree
In a large bowl, mix together the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, milk, and oil. Then mix in your vegetable puree. Fold the wet ingredients into the dry — careful not to over-mix!
Cook pancakes on a skillet greased with some butter (when you’re cooking for a baby, fat is not a problem!). Since my intended audience is quite small, I make the pancakes little, too — usually about a tablespoon and a half of batter per pancake. The recipe makes about 16 pancakes that size and they freeze beautifully.