Carrot and Oat Pancakes

Pressed for time and want a quick and easy vegetable pack snack for the kids. Try these tasty pancakes. Adults will love them too. Suitable for 10 months+.

Carrot and Oat Pancakes

1 red capsicum, cored and roughly sliced

2 carrots, peeled and roughly sliced

1/2 cup oats

4 eggs

2 tbsp parmesan cheese

1/2 cup grated mozzarella

1/2 cup SR flour

3/4 cup peas

2 tbsp chopped fresh basil

Cracked black pepper to taste

1. In a food processer, puree capsicum and capsicum with eggs.
2. Pour processed vegetables into a large bowl. Combine with remaining ingredients, stirring until well mixed.
3. Cook spoonfuls of the batter in a hot lightly oiled pan.
4. Pancakes are delicious served hot or cold.

 



Spinach and Cauliflower Pancakes (Shrek-Cakes)

Once a week, I make savoury pancakes for dinner. It is an easy meal that the kids love. Not only do they eat them up without a fuss, but I also know that they are getting plenty of nutrition from the vegetables I include in the recipe.

Suitable for 9-12mths +.

And for the adults, I serve topped with dill and smoked salmon.

Shrek-Cakes

1 large bowl of baby spinach leaves (approx 80-100g)

1 onion

1 carrot

2 eggs

3/4 cup cauliflower puree

1/2 cup milk

1/2 cup grated cheese (mozzarella for low salt version)

2 tbsp shredded parmesan

1 cup SR flour

1. In a food processor, puree spinach, onion, and carrot, adding eggs, cauliflower, and milk as necessary to enable mixing.
2. Mix in cheeses and SR flour until well combined and not lumpy.
3. Spoon batter into lightly greased hot fry pan and cook with lid on until bubbles begin to form.
4. Flip once and cook on other side.
5. Serve hot as they are or topped with smoked ham or salmon.





Parmesan Cauliflower Blinis

These nutritious little pancakes make a great snack for kids. Suitable for 10mths+.

For adults (and even toddlers!) they are delicious topped with cream cheese and smoked salmon.

Parmesan and Cauliflower Blinis

1/2 cup puree steamed cauliflower

1/2 cup SR flour

1 egg, lightly beaten

2 tbsp parmesan cheese

1/2 cup milk

1. 
   
   Combine all ingredients in a large mixing bowl
2. 
   
   Drop spoonfuls of mix into a hot, lightly oiled pan
3. 
   
   Cook on one side until bubbles begin to form, then turn once

Quick and Easy Vege Fritters

There are some nights when I just know that there is no way I am going to get Coco to eat her dinner. She's too tired, she's not feeling well, or perhaps she's just eaten too much party food.

These fritters are perfect for tired little people after a busy day. They are quick to cook and contain enough vegetables to make for a nutritious and balanced meal. I use reduced fat mozarella because it is a lower salt cheese than most. Suitable for toddlers and babies from 9mths.

Quick and Easy Vege Fritters

1 potato

1 zucchini

1 carrot, peeled

1/2 cup frozen peas

1/2 cup reduced fat mozzarella

4 eggs, lightly beaten

1 tsp fresh rosemary, finely chopped

1. 
   
   Finely grate the potato, zucchini and carrot. Squeeze out the juice and discard. (I keep the juice for use as stock in cooking)
2. 
   
   Combine grated veges and remaining ingredients
3. 
   
   Spoon onto hot, lightly oiled pan and cook on one side until bubbles form. Turn once.
4. 
   
   Make small ones for little hands or big fritters for big tummies.
5. 
   
   Serve with a side salad for the adults or a cob of corn for the toddlers 

Corn and Leek Savoury Pancakes

These turned out way better than I expected. They were so moorish even without any added salt or condiments.

The recipe calls for a whole leek, finely sliced. This may seem a lot, but it adds a wonderful texture to the pancakes without being overpowering, or even seeming obvious. The cauliflower also adds extra nutrition and flavour to the recipe. My toddler certainly didn't seem to notice the extra vege content. She was even happy to eat them cold for lunch the following day.

Serve them hot with avocado and tomato salsa, and for that extra wow factor, top with grilled prawns.

Corn and Leek Savoury Pancakes

1 cup SR flour

Kernals from 2 cooked corn cobs

1 leek, split lengthways and finely sliced

1/2 cup cauliflower puree

1 tbsp grated parmesan

1/2 cup grated reduced fat chedder

2 eggs, lightly beaten

1 cup low fat milk

Cracked black pepper and salt to taste

1. 
   
   Combine all ingredients in a large bowl
2. 
   
   Use a spoon to drop mix onto a hot, lightly oiled pan
3. 
   
   Cook pancakes until bubbles start to form on their top side, then turn them over to cook on the other side.
4. 
   
   Make larger sized ones for the adults or mini pancakes for the kids
5. 
   
   Best served hot