This past week was a busy one! We have been back in the city for a couple of weeks and we have made the most of it.
Ellery had her first “official” haircut at the hair salon that I go to, Damien West. We love Robbie and couldn’t have imagined taking her anywhere else for her first trim. Please excuse my look-I was gym bound after the appointment!
Now onto the pancakes…
I was so excited to make this recipe because I finally feel confident in Ellery’s eating that she can handle picking up and eating real food. This whole finger food thing can be really scary, trust me! I still cut up the pieces of pancakes in tiny pieces to help her out but I know she chews her food, which was my biggest concern.
The best thing about these pancakes (other than the fact that they are delicious) is that there really isn’t anything bad in them aside from 2 tablespoons of sugar. It’s sweetened with mostly applesauce! I also made my almond milk from scratch but you definitely don’t have to do that. The veggies inside are an added bonus. Make the batter in advance to keep your morning easy!
Summer Vegetable Pancakes (recipe courtesy of The Daily Garnish):
Ingredients (serves 4)
- 2 cups flour (I used all-purpose, but feel free to sub)
- 2 tablespoons organic cane sugar
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1.5 cups unsweetened original almond milk (or other milk)
- 2 tablespoons unsweetened applesauce
- 1/4 cup sunflower seed oil (or sub other oil)
- 1 teaspoon vanilla extract
- 1 large zucchini, grated
- 1 cup shredded carrot
- 1/3 cup raisins (optional for the little little ones)
In a large bowl, combine all dry ingredients. In a smaller bowl, combine all wet ingredients and whisk together.
Using a box grater, grate a large zucchini into strands.
Put zucchini in a shallow bowl and press with paper towels to try to remove as much excess water as possible. Even though you’d be adding it to wet ingredients, you don’t want extra water cooking out when heated.
I used the bagged shredded carrot for this recipe, since it’s a bit heartier and it tends to have less water than freshly grated carrot. If you grate your own, you might want to use a bit less since it will be a bit finer. Once batter is mixed, add the veggies and raisins and fold in until well distributed. (Note-I didn’t use raisins as I was worried about a choking hazard since Elle is still so young)
Then let the batter sit for at least ten minutes before cooking. This helps the baking powder take action and makes the final product much fluffier! (Note-I actually made the batter the night before to save time since Ellery likes to eat breakfast RIGHT AWAY :)
Heat a large non-stick pan or skillet over medium high heat, and wait to start until pan is nice and hot. Drop batter into individual pancakes, sized depending on how big you want yours to be! The batter will be thick, but it will spread and cook through as it heats. Once you see bubbles forming on the top surface, it’s time to flip!
Flip and cook another minute or so until all batter is cooked through and both sides are evenly browned.
Serve immediately or freeze for later!
Top with whatever your heart desires (we stuck with Organic Vermont Maple Syrup)
Do you want some?!
Tiny fingers I can’t get enough of nibbling on :)