Monday, May 12, 2008

Sneaky Vegetable Pancakes

This recipe from is a great way to get your kids to eat veggies. Here's a link to the original recipe, and the MSPI-friendly version below. I increased the amount of oil and decreased the amount of liquid to help keep the pancakes moist -- since the rice milk is so low in fat.

Sneaky Vegetable Pancakes

1/4 cup cornmeal
1/2 cup quick oats
1/2 cup whole wheat pastry flour
3/4 cup unbleached white flour
2 tbsp. sugar
1/2 tsp. salt
1 tbsp. baking powder
2 eggs
1/4 cup canola oil
1 1/4 cups plus 2 tbsp. rice milk
1 small yellow squash with skin, finely grated
1 small carrot or 5 baby carrots, finely grated (or sweet potato or peeled zucchini)

Heat a greased skillet to medium hot. Meanwhile, mix the cornmeal, oats, whole wheat and white flours, sugar, salt and baking powder until well combined.

In a separate bowl, whisk together the eggs, oil and rice milk. Stir in the grated yellow squash and carrot. Stir the wet ingredients into the dry ingredients with a wooden spoon just until mixed. Do not overbeat.

Ladle out the batter, 1/4 cup at a time, onto the heated griddle and fry the pancakes until the batter begins to bubble on top. Then flip the pancakes and cook until both sides are golden brown.

Serve with fruit or maple syrup. Makes about 16 4-inch pancakes.

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