My kids are picky eaters. I have no idea how this happened, as I did everything according “to the books”: Rapley, monkey platters, involving them in harvesting, shopping and cooking. But they still turn up their nose for most veggies, and anything that looks too fancy.
Aside from accepting how they eat, and focusing on the healthy things they DO like, I use lotsa sneaky veggie hiding recipes. One of their favorites at the moment is pumpkin pancakes. It is a super easy way to combine a bit of sweetness with a super healthy vegetable: pumpkin. (Or is pumpkin one of those that is actually fruit? Comment below if you know!)
These pumpkin pancakes are deliciously spicy and are an ideal way to get some extra vegetables in. I serve them with some organic raw honey and chopped pecans.
Pumpkin Pancakes
Ingredients
- 1 cup of pumpkin
- 1 egg
- 1 cup of spelt flour
- 1 cup of plantbased milk (for instance oat milk or rice milk)
- 1 tbsp of cinnamon
- a pinch of salt
Preparation
- Peel the pumpkin and cut into small cubes
- Fry the pumpkin for 15 minutes until soft
- Mix the egg, flour, cinnamon, salt and milk into a smooth batter
- add the pumpkin and puree with a blender until smooth
- Heat some coconut oil into a frying pan and cook about 5-6 small pancakes
- Serve with butter, pecans, maple syrup, honey or sour cream
