So colourful veggie pancakes has been my thing as of late. We’ve done green pancakes (zucchini with the skin on), pink pancakes (beetroot), and then I thought…how about pumpkin for golden pancakes?
I baked the pumpkin then pureed it with milk. Basically the original pancake recipe is 1 cup flour, 1 egg and 1 cup milk so I just made sure the pumpkin puree + milk kind of added up to 1 cup altogther e.g if you have a 1/2 cup of pumpkin, top up with 1/2 cup of milk.
Pumpkin (baked)- roughly 1/2 cup puree
1/2 cup milk
1 cup self-raising wholemeal flour
1 tablespoon sugar
Melt some butter in a pan, drop spoonfuls of the batter in and flip when the top starts to bubble.
This time I actually told my toddler there was pumpkin in it and she didn’t mind at all. We called them “pumpcakes”. She ate about 4 pancakes with maple syrup and a side of avocado. Yep, about 1/4 avocado on its own. Very bizarrely my fussy toddler has suddenly decided to start eating avocado. Maybe this whole “you have to offer the same foods 50 times for them to accept it” (or something like that) is actually working!
Fingers crossed one day I don’t have to creatively present or hide veggies in food anymore!