From Lisa Barnes
Children who “don’t eat vegetables” will eat these pancakes. They are a filling entrée, a hearty snack, or a side dish for grilled meats.
1 cup organic broccoli or broccoli florets
12 organic asparagus spears
1 cup (6 ounces) sliced organic brown mushrooms
1/4 cup chopped organic onion
1 large garlic clove, minced
1/4 cup expeller pressed canola oil
2/3 cup organic whole wheat flour
1 tablespoon fresh dill weed
1/8 teaspoon sea salt
1 large cage-free, organic egg
1/4 cup organic milk
1 cup shredded cheddar cheese (optional)
Place the broccoli and asparagus in a steamer basket set in a pot filled with about 1 to 2 inches of lightly boiling water. Do no let water touch vegetables. Cover and steam vegetables for 4 to minutes, or until tender.
Put broccoli, asparagus, mushrooms, onion, and garlic in a food processor and pulse on and off to chop, or chop by hand. Be careful not to puree. Transfer chopped ingredients into a large bowl and stir in oil, flour, dill, and salt. Add the egg and milk and mix thoroughly with a wooden spoon.
Heat a large skillet over medium heat and coat with cooking spray. Drop batter by 1/4 cups into the skillet and cook until firm on bottom, about 2 minutes. Turn the pancakes with a spatula and sprinkle cooked side with cheddar cheese, if desired. Cook remaining sides until golden, about 1 minute.
Makes about 10 (4-inch) pancakes.
Adult treats. This recipe can become an adult hors d’oeuvres by dropping batter by tablespoonfuls for bite-size treats. Top these pancakes with a spoonful of baby’s leftover Apple Puree or a dollop of sour cream or crème fraîche.
See also Lisa’s Popeye Puree (Organic Spinach For Kids Recipe)
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
Image Credit: Rosalind Creasy
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