Are you like me and constantly searching for healthy and satisfying snacks for your kids but can’t bear to look at one more deflated raisin in their diaper?
I made these mini pancakes on a whim to try and sneak in some delicious and healthy foods that my child refuses to eat (blueberries, carrots) but, for good measure, also put in some ingredients that I know he loves and will gobble up (kale, sweet potatoes).
You can batch cook these and then put them in wax paper or foil (I do 2-3 pancakes in each packet) and put them in a large freezer bag and reheat when you’re ready to serve them. You can also top with sour cream, apple sauce, fruit spread, or whatever your child likes. Mine likes them plain – go figure!
Arrowhead Mills Organic Kamut pancake & waffle mix (or whatever healthy mix you prefer – buckwheat, spelt, millet, etc.). You can find this at most health food stores like Whole Foods.
Follow the directions on the package. For Kamut, it’s:
1/2 cup Kamut mix
1 tbsp. Honey
1 tbsp. Canola Oil
1/2 cup plus 1 tbsp soy milk or rice milk or water
No eggs, no dairy. They’re vegan pancakes that taste just like regular ones!!!
Separate your batter into as many bowls as toppings you’ll use. If using carrots or kale, steam first then mash or puree and add to the batter. If using sweet potato, microwave until soft, mash the flesh and add it in. If using fruit, chop it and add it in. It’s that easy.
Spoon about 1 tablespoon of batter w/desire fruit/veggie into a nonstick skillet. Flip when you see bubbles on the batter and cook the other side until lightly golden brown. They’re done! Freeze as directed above or eat fresh. Enjoy! I hope your child loves these as much as mine does.
GUEST BLOGGER: Erin Gunn
Erin is a former television executive who’s now a full-time stay-at-home mom who loves to cook yummy food for her 14-month-old son, Will.