Identifying healthier foods that your family deserves,
and your kids will love!
Identifying healthier foods that your family deserves,
and your kids will love!
"Mommy, I like the green pancakes because they are super yummy and so healthy" by Bela, 4 years old. And the Kid Kritics agreed with Bela when they tried this recipe at the taste test. Here are a few of the rave reviews, "It was a party dish. I had a party in my stomach ... It was really good because of the stuff inside ... Tastes so delicious – everyone around the world will love it ... At first, I thought it wasn’t going to be good. No guts. No glory. And it turned out to be very delicious. Almost as if my brain had been to the Awesome Café!"
.jpg)
350 degrees F
Mixing bowl, saucepan with steamer rack, whisk, skillet, blender, glass baking dish
20 minutes
15 minutes
About 6 stuffed pancakes
1 cup skim milk (organic if possible)
1 cup whole wheat flour
1 cup chopped fresh spinach (organic if possible)
1 Tbsp extra virgin olive oil
1 egg (free range if possible)
Place all ingredients in blender. Blend until smooth. It should be the same consistency as pancake batter. Pour about 1/2 cup at a time in lightly greased skillet over medium heat to make "dvd" sized pancakes. Cook 2 minutes per side or until golden. Set aside while you prepare the stuffing.1/4 cup grated carrots
Grate carrrots. Steam for about 5 minutes to soften up a little. But do not overcook. Set aside.3/4 cup ricotta cheese (organic if possible)
1/4 tsp paprika
1/4 tsp sea salt (optional)
1/2 cup Sharp Light Cheddar Cheese (by Cabot Creamery), shredded
Add ricotta, paprika and salt to a mixing bowl. Mix well. Top each pancake with 1 Tbs cheese mixture and 1/2 Tbs shredded carrots. Roll up. Arrange, edges down, in baking dish. Sprinkle with shredded cheese. Place in oven about 15 minutes or until heated through and cheese is melted. Serve immediately.
These pancakes are so versatile you can stuff them with just about anything to make it a healthy meal - use up leftovers! Try spelt flour instead of whole wheat. Or to make these gluten-free, replace flour with a gluten-free baking mix and be sure that the cheeses don't have any gluten-containing ingredients.
Another variation is to use shredded chicken, corn, tomatoes, oregano, and cheese. Then cover them with about 1/2 cup of tomato sauce and place in oven. Or try using feta cheese, red and green peppers, black olives then serve it them with a cucumber sour cream (or Greek yogurt sauce) like tzatziki for a Mediterranean version.
Have fun creating your own family special!
Visit the co-branded pages of our featured manufacturers:
Breakfast
Lunch
Snacks
Dinner
Comments
No comments have been posted yet! Be the first and add your comment below!