Pancakes have a pretty great reputation in the eyes of kids– you can make them into fun shapes, add endless toppings and they simply hit the spot every time. With that in mind, I decided to whip up some of the yummiest secretly-super-healthy pancakes that even the most discerning little eater will gobble up. To make life easier, you can prepare the batter in a blender– that means no whisking or whipping by hand. Just toss the ingredients in a blender and let the blender work its magic!
Zucchini serves as the main liquid in this batter– and it adds in potassium, vitamin C and vitamin B-6. Carrots provide some natural sweetness, as well as loads of beta-carotene. Bananas serve as a natural sweetener, while adding in some extra potassium, fiber, vitamin C and vitamin B-6. I’ve used whole wheat flour instead of white flour to up the nutrients, however, feel free to use oat flour or rice flour to make the pancakes gluten-free. Ground flax seeds help naturally thicken the batter, while also boosting fiber content, and adding a dose of omega-3s. Lastly, I’ve tossed in some chia seeds to add even more fiber and omega-3s.
You can serve these to your babe on their own, or you can top them with some better-for-you toppings, such as a drizzle of organic maple syrup, or a dollop of coconut cream. You can also toss whatever assortment of fruits on top. If it’s a weekend morning and you want to have some fun, adding mini chocolate chips into the batter is 100% acceptable 😉
In a blender, combine zucchini, shredded carrots, banana, whole wheat flour, cocoa powder, baking powder, flax seeds, vanilla extract and cinnamon.
Place the lid on the blender and blend until all of the ingredients are well-combined. You should take a few breaks while blending to scrape down the sides of the blender with a spatula to ensure that everything gets blended.
Transfer the blended mixture into a mixing bowl with a spout, and mix in chia seeds with a spoon.
In a large frying pan over medium heat, add in butter or coconut oil so that the pancakes don’t stick.
Using an ice cream scoop to measure, scoop the pancake batter into the heated frying pan.
Cook 2-3 minutes on each side over medium heat. Due to all the veggies in the batter, the cooking time is a little longer than your standard buttermilk pancake.
Add more butter or coconut oil in-between batches to ensure that the pan stays nice and oiled.
Top off the pancakes with some berries, a drizzle of honey or organic maple syrup, or a dollop of coconut cream, and enjoy!
Our Baby + Me Series focuses on the idea that you and baby can share many meals together. These recipes are designed to be nutritious enough for babies and delicious enough for even the most discerning non-babies.