Chef notes
Lunch is my most dreaded meal of the day. My children will actually eat mayonnaise and cheese sandwiches on daily basis if I allow them to (and I normally allow them to!). However once I want some inspiration for a fast, wholesome lunch I’m going to @yummytoddlerfood on Instagram. Amy all the time posts concepts that I like to attempt, and my children like to eat. These green pancakes are a go-to as a result of my boys love them, they’re full of spinach and bananas and wholesome elements, and I high them with my home made strawberry yogurt so that they’re getting an incredible little bit of fruits and veggies. They’re additionally nice to make-ahead and freeze they usually can thaw within the lunch field till it is time to eat! It is a win-win-win-win!
Method tip: Mix the pancakes till the batter appears like a inexperienced smoothie, with the greens totally blended in.
Swap choice: To make this gluten-free, use buckwheat flour for the entire wheat and enhance the milk to 1 cup.
Preparation
1.
Add all elements to a blender besides the flour and cooking oil. Mix effectively to kind a clean batter. Stir within the flour.
2.
Heat a nonstick or forged iron skillet or griddle over medium warmth. Coat with oil or butter. Pour small rounds of batter onto the new floor. Let cook dinner till bubbles kind across the edges and the sides begin to set, about 3 to 4 minutes. Flip and cook dinner for an extra 3 minutes, or till cooked by way of.
3.
Repeat to make the remainder of the pancakes and serve heat with desired toppings.
Recipe courtesy of Amy Palanjian of Yummy Toddler Food.
