Those who share my struggle of having a child who's a picky eater have probably come across many ways to sneak vegetables into their children's food - spinach smoothies, sweet potato mac and cheese, etc. I've given lots of yummy concoctions a try, but I've found that pancakes really offer a great blank canvas. The two variations I make the most are pumpkin pancakes and these zucchini ones, but I've also done carrots, butternut squash, sweet potatoes, bananas, and blueberry puree. I usually make them with whole wheat flour, and add in things like wheat germ or flax meal when I have them on hand.
So if you or your children are pancake lovers, I encourage you to get creative and see what you can come up with! And if you are looking for some other ways to get a few extra veggies into your kids, I've got you covered with a few recipes from the archives:
Broccoli Cheddar Biscuits
Kid Friendly Chili (with red beans and pumpkin)
Whole Wheat Pumpkin Pancakes
Spinach Parsnip Muffins (whole wheat of course!)
Whole Wheat Zucchini Flax Pancakes
1 cup milk
1 cup whole wheat flour
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons flax meal
1 teaspoon of cinnamon
1 medium zucchini, shredded
Beat the egg and mix all ingredients together until smooth.
Grease a hot griddle or large pan. Ladle batter onto the hot surface. When bubbles form on the surface of the pancake, it's time to flip.
Top with your favorite pancake toppings. My son likes syrup, my husband went with peanut butter, and as you can see from the pictures, I went with some homemade gooseberry/blueberry jam!