Featured recipe from Marilu’s table * Rainbow pancakes
Kid-friendly food sometimes needs a kid-friendly name. This is one way to give your kids vegetables in foods they love. Did you know that most kids react to vegetables the way their parents do? Or, the way one of their parents does? If the adults in the house express a positive attitude about veggies, and veggies are always present at mealtime and snack time, then kids won’t freak out about them. They’re just – normal.
If you want more color, use half zucchini and half summer (yellow) squash.
Make all the pancakes and freeze any you don’t eat right away. Separate them with waxed paper or parchment paper squares, and put them in a freezer-weight zipper bag. Freeze flat.
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Rainbow Pancakes
Blue * Serves 6
egg replacer for 1 egg (Ener-G Egg Replacer recommended)
1/2 cup unbleached flour
1/2 cup whole-wheat flour
1 Tablespoon baking powder
3/4 cup soy milk (or other milk sub)
1 cup grated zucchini
1 cup grated carrot
olive oil
In a mixing bowl, whisk together the egg replacer and water according to directions. Whisk in flours and baking powder. Then whisk in milk, and stir in vegetables. Let stand 20 minutes.
Pour a small amount of olive oil (about the size of a quarter) in a large skillet. Wipe the oil around with a paper towel, so the pan is evenly coated. Set the paper towel aside to use again. Heat the pan over medium heat. Pour batter from a measuring cup or small pitcher onto pan to make pancakes of desired size. When bubbles form and pop on top and the pancakes get dry around the edges, turn over with spatula. Continue cooking until just golden on both sides. Wipe out the pan with the oiled paper towel before pouring in batter for the next pancakes.
Serve with pure maple syrup, unsweetened soy yogurt, or cinnamon applesauce.
