I was pushing Danny on the swing the other afternoon, holding out bits of his lunch as the swing came close. It was a game that beat the heck out of trying to get him to eat some veggies in the highchair.
With glee he grabbed the broccoli out of my fingers and shoved it in his mouth as he swung away.
I gotta come to the playground to get this kid to eat veggies? He’s 16 months old now, and getting much pickier about his food. Apparently, this is normal. Today he loves cheese. Tomorrow he hates cheese. Today he’ll eat fruit, tomorrow he won’t. Anything leafy gets a shake of the head, no matter what day it is.
But I keep trying by giving him the opportunity to at least look at and consider a green bean. Or I let him use his new fork skills to spear a piece of roasted beet…even if it ends up in his lap again. Veggies should be familiar to him, at the very least!
Anyway, my friend April was at the park and as we discussed our little ones’ eating habits she told me about the easiest, healthiest pancakes I’ve ever heard of. And the recipe is as simple as 1-2-3:
2 scoops nut butter (any kind)
That’s it! Well, suffice it to say I tried it out immediately. We aren’t gluten-free in this house, but I like to be low-gluten. And these protein-rich pancakes were just perfect. I thought…maybe I can get some veggies into those. And so the recipe became:
1-2-3 Gluten-Free Pancakes with Secret Carrots
2 scoops peanut butter
1/2 tsp. maple extract
Shred carrot and cook in a pan with a splash of water until soft. Blend all ingredients together. Heat butter or coconut oil in skillet and use 1/4 cup of the mixture for each pancake.
Now can someone tell me how to make pancakes without constantly burning them? Do I need an electric griddle or is this possible in a pan? Thanks in advance!