This is a simple recipe you can use to trick your kids into eating their vegetables. Pretend you are creating a recipe (knowing the ingredients ahead of time) and let the kids find things to put into it. Give them choices like, “which cheese do you think would cook better?” and “Which herbs do you think would mix with this vegetable?” Then let them smell the herbs and make the choices. Inventing something is more inviting to having them try it. Explain why you put eggs into the pancakes and what different oils and fats there are to cook with and which can be heated, etc. Then let them tell you which fat to cook the pancakes in. It worked for me with my step kids (once!)
- 2 cups shredded Zucchini (with the skin)
- 2 Eggs
- 1 Tablespoon Basil/Garlic Pesto
- 1 Teaspoon Aluminum-free Baking Powder
- Pepper to taste
- 1/3 cup crumbled Feta Cheese
- Small amount of Butter or Olive oil for coating griddle
- 1-2 Tablespoon Sour Cream or Low-Fat Quark for garnish
Beat Eggs, stir in Pesto, Feta Cheese and Baking Powder. Fold in grated Zucchini. On a grill heated to 350˚F, lightly butter the area you are going to put the batter on just before plopping the batter onto the grill. Let cook until edges get bubbly and brown—about 5 minutes. I use a quick spritz of Olive Oil spray to spray onto the pancake before I flip it. Cook until done and serve with or without sour cream as a garnish.
Makes about eight 4-inch pancakes. They are also good cold.
Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at www.NaturalHealthTechniques.com and free monthly newsletter.