Food battles with my son began shortly after his first birthday. Over the past several months, his opinions on food have only become stronger. He discriminates against “foods of color:” carrots, peas, tomatoes, spinach, broccoli and squash, for instance. They apparently make better projectiles than food. Sand, rocks and discarded bottle caps, on the other hand, go straight into his mouth at first sight!
Luckily, I’ve found one way to get at least some vegetables into his diet every day, thanks to these vegetable pancakes. I make several days worth of batter at a time, then store it in the refrigerator in a jar. Every morning I just spoon out the batter and fry up the pancakes. I cook and puree the veggies in bulk and then freeze it in small bags so that when I use up the last of the batter, I just move a bag of frozen puree to the refrigerator so that the next morning it’s ready to be made into batter.
- 1 cup of pureed or finely chopped vegetables (any combination of cooked squash, root vegetables, cauliflower, green beans, blanched peas, raw spinach, etc)
- 2-3 farm eggs
- 1/4 cup oat flour or other flour of choice. (made by grinding rolled oats in a coffee grinder)
- salt & pepper
- any herbs or spices you like (turmeric, herbs de provence, paprika, etc).
Heat the pan on low heat for at least 3-5 minutes. It’s important for the pan to be completely up to temperature in order to prevent sticking. Especially if you use cast iron, le creuset or stainless steel pans. Alternatively, you can use a non-stick pan. Add a fat of choice. I prefer clarified butter, lard, beef fat, coconut ghee, or chicken fat. Try at all cost to avoid highly processed and/or pesticide-doused genetically modified oils, like canola, corn or soybean oils. Olive oil should be avoided as well, as the true extra virgin variety should never be heated to pancake temperatures and the non-virgin olive oils are highly processed and often adulterated.
Once the pan is oiled, add a heaping spoonful or two of batter and spread it out with the back of the spoon. Let it sit until the top of the pancake is completely dry. Then gently separate the pancake from the pan and flip it. If the bottom is too dark, then the temperature is too high. If the pancake falls apart, then it needs a little more flour and/or egg (or perhaps more time before it is flipped). Just one more minute or so after flipping and the pancake is done. I usually cut it into bite-sized wedges and let my son eat it by hand. Toddlers love little finger foods like this. It’s also the perfect transition food from infant puree to toddler food. It’s also easy to travel with. I just put the pancake strips into a little metal hard-sided container and serve it on the go at room temperature.