From our contributor, the Cooking Mama!
Spring is upon us and that means that decent produce is slowly finding its way back to the grocery store and farmers’ markets, hurrah! My days of picking through mangled, sad looking, and yet still incredibly overpriced specimens and relying heavily on frozen and packaged fruits and veggies are numbered and I couldn’t be happier. Mom confession ahead: I haven’t tried too terribly hard these last few months to get Goose to eat her vegetables. She seems to have wised up to my tricks and not even cheese, butter, or seasonings have enticed her taste buds. I always offer a bit of what we’re having and she generally turns it down, but she eats plenty of fruit and that still counts toward her five-a-day, right?
I’m hoping that the coming spring bounty will renew the appreciation for vegetables Goose had as a baby. She’ll still happily eat tomatoes and avocados (both technically fruits, I know), and she’ll pick at a few kernels of corn, but maybe all she needs is a spear of grilled asparagus or some sweet, steamed snap peas to rekindle her love for the green and orange stuff. Or maybe that’s a lot of wishful thinking and I’ll be hiding her vegetables in her food until she moves out of the house. I guess we’ll see soon enough. In the meantime, I’ll share a really easy, healthy, and Goose-approved recipe that sneaks in a lot of protein, vitamins, and fiber.
These pancakes started out as a recipe using shredded zucchini. I had a bag of baby carrots hanging out in the crisper so I used those instead, and tweaked the amount of oil (the original recipe called for more, but the pancakes don’t need it). This pancake batter doesn’t come together in the typical way – mixing the dry ingredients and wet ingredients separately and then combining the two – but despite my skepticism, it somehow works perfectly and best of all, requires only one bowl. The cute little pancakes are lightly sweet from the carrots but mostly savory (I served them at lunch), a bit eggy in a good way, and really yummy on their own, no toppings required.
2 cups shredded carrots
¾ cup all-purpose flour (whole wheat would work too)
½ tsp granulated sugar
2 Tbsp olive oil
4 tsp baking powder
Preheat and lightly grease your skillet or griddle. In a medium bowl, beat eggs with a fork. Add in the carrots and mix well. Dump in the flour and sugar and incorporate with the fork. Stir in the olive oil, then lastly the baking powder until fully combined. Drop by the heaping tablespoon for silver dollar pancakes and cook until lightly golden brown on both sides.