Veggie & Banana Pancakes


We’re officially smack dab in the middle of toddler pickiness when it comes to food. Cheese, granola bars, milk are all fair games (as are any treats we might offer him such as a donut or cookie–though those are rare). Vegetables these days, however, are typically thrown off his tray as soon as they’re placed in front of him. Sometimes he returns to his fruitbat ways and devours kiwi, banana, mango, etc. but typically I find myself fighting to get real nutrients into Jackson’s tiny body. Being pregnant and in the third trimester where my cravings tend to lean towards the sugar food group, I’m not doing much better than our little one in getting in my veggies. This morning I decided to sneak some color into our food so we can both get a much needed nutrient boost, whether we know it or not.

A few months ago Emily posted this recipe for Fluffy Summer Vegetable Pancakes. I decided to recreate it with some adaptations of my own. The result? Epic deliciousness. And healthy to boot! Enjoy 🙂

Veggie & Banana Pancakes
Makes ~15  2.5″ pancakes

IMG_6378

Ingredients:

1c all purpose flour
2/3c + 1/6c white whole wheat flour
2 scoops of vanilla protein powder (if omitted, add additional 1/6c white whole wheat flour)
2 TBSP organic cane sugar (any sugar would work)
4 TSP baking powder
1/2 TSP kosher salt
1/2 TSP ground cinnamon
2 large eggs
1.5c unsweetened vanilla almond milk (or any milk)
2 ripe bananas, smashed
1 TSP vanilla extract
1 TBSP olive oil (or any oil)
1 large zucchini, grated
1 large carrot, shredded
Optional: Chopped walnuts and/or raisins
Directions:

1. In a large bowl, mix all dry ingredients together. Once combined, add in 2 eggs. Mix. Add milk and mix. Add vanilla, oil & smashed banana. Stir until well combined.
2. Shred carrot & grate zucchini. Pat dry with papertowels to remove excess water and add to pancake mix. Stir until combined.
3. Heat pan over medium heat and spray with nonstick spray. When warm, add batter by spoonful until desired size is created. Add a sprinkle of chopped walnuts, raisins or both while batter is still wet.  I made some with walnuts for me and daddy and some with raisins for Jackson (since he’s still not really able to chew nuts).
4. Wait a minute or two (the edges will begin to turn up and bubble). Flip pancake and let cook on other side until lightly browned and cooked through. Remove from heat and repeat.
5. Top with favorite topping and enjoy!

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