chef’s note
Lunch is the scariest meal of the day. My kids literally eat mayonnaise and cheese sandwiches every day if I let them (and I usually let them!). Visit @yummytoddlerfood on Instagram. Amy always posts ideas I want to try. my kids love to eat. These green pancakes are a go-to because boys love them. It’s packed with spinach, bananas and healthy ingredients. Topped with homemade strawberry yogurt, it’s loaded with fruits and veggies. It’s win-win-win!
Technique Tips: Blend the pancakes until the dough resembles a green smoothie and the greens are thoroughly mixed.
Swap options: To make this gluten-free, use whole wheat with buckwheat flour and increase the milk to 1 cup.
Preparation
1.
Place all ingredients except flour and cooking oil in a blender. Mix well to form a smooth dough. Stir in flour.
2.
Heat a nonstick or cast iron skillet or griddle over medium heat. Coat with oil or butter. Pour small rounds of batter onto hot surface. Cook until bubbles form around edges and edges begin to set, about 3 to 4 minutes. Flip over and he cooks for another 3 minutes or until fully cooked.
3.
Repeat for remaining pancakes, toppings of your choice and warm.
Recipe courtesy of Amy Palanjian of Yummy Toddler Food.
