Kids’ Kitchen: Sweet Potato Apple Pancakes

Sweet Potato Apple Pancakes

Happy hump day! I’ve been feeling so stuck in a rut lately with poor River and his dinners. This morning I was feeling inspired to remedy this rut situation so I made a whole bunch of stuff that I can pop in the freezer and take out every day. These Sweet Potato Apple Pancakes I made first and while I was making everything else, I gave River one for his morning snack. It was a hit, so I thought I’d share this recipe with you first. Of course, as with pretty much everything I make for River, these are delicious for anyone, including adults and would be a lovely addition to a dinner or brunch as a side dish. Hope your little ones (and you) enjoy them as much as mine (and I) did!

SWEET POTATO APPLE PANCAKES
(makes about 9 patties)

Ingredients:

  • 1 large sweet potato, peeled and grated
  • 1 apple, peeled, cored and grated
  • 1/3 cup whole wheat flour
  • 1/4 cup self rising flour
  • 2 eggs, beaten
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • vegetable or olive oilSweet Potato Apple Pancakes

Directions:

  1. In a large bowl add sweet potato, apple, flours, eggs, garlic powder and salt. Mix well to combine.
    Sweet Potato Apple Pancakes
  2. Add oil to a large pan and heat over medium heat.
  3. Place about 3 tablespoons of batter per pancake in the pan and press flat with the back of spoon. Cook for about 5 minutes then flip and cook about 5 additional minutes on the other side.
    Sweet Potato Apple Pancakes
  4. Remove patties from heat and place on a paper towel lined plate to drain excess oil and cool.
    Sweet Potato Apple Pancakes
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Strawberry Citrus Preserves

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What on earth do you do when you find delicious looking strawberries on a crazy good sale and citrus is in season and delicious? You buy an insane amount of both and make some super cinchy Strawberry Citrus Preserves. Duh. Here’s my recipe, it’s a breeze and you don’t have to fuss with any pectin or any such thing. For the win!

STRAWBERRY CITRUS PRESERVES
*makes 10 cups

Ingredients:

  • 4 lbs strawberries, hulled and diced
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 cup fresh squeezed orange juice
  • 8 cups granulated sugar
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Directions:

1. In a very large mixing bowl add diced strawberries, lemon juice, orange juice and sugar.
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2. Transfer strawberry mixture to large heavy bottomed pot. Set to low heat and stir until sugar is completely dissolved and strawberries are very soft. With a potato masher, mash strawberries until the texture is largely smooth with some strawberry chunks in tact.  When sugar is dissolved and mixture is mashed, increase heat to high and bring to a rolling boil. Boil, stirring often until mixture reaches 220 degrees. As it boils the mixture will become thicker and thicker.
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3. Immediately transfer preserves to sterile jars, leaving about 1/3 to 1/2 inch of space at the top. Process in water bath if you are canning to store, if you are going to eat preserves right away, skip the processing and move jars right to the refrigerator. Refrigerate for 12 hours before opening.
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Serve on toast, mixed into oatmeal or even over ice cream. Enjoy!

Peanut Butter Granola

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This granola is as quick and easy as it gets: 5 ingredients and the whole shebang takes under 15 minutes from gathering the ingredients to pulling the granola out of the oven. This recipe makes 4 servings and is delicious to munch on for a snack or to top some Greek yogurt for breakfast (I topped my strawberry yogurt with it this morning for some PB&J action and it was awesome.) Each serving comes in at 150 calories so if you’re trying to maintain your girlish figure this one won’t kill you (like most of the other things I like.)

Ingredients:

  • 2 tbsp smooth peanut butter
  • 2 tbsp honey
  • 1/4 tsp vanilla
  • 1/4 tsp cinnamon
  • 1 cup quick cook oats

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Directions:

1.  Preheat oven to 325 degrees.

2.  Add peanut butter and honey to a medium microwaveable bowl. Microwave for about 20-30 seconds until peanut butter and honey are melted. Mix well until completely combined and smooth.

3.  Add cinnamon and vanilla and mix well.

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4.  Add oats and mix until completely combined and all oats are coated with peanut butter mixture.
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5.  Spread granola mixture onto a cookie sheet coated with cooking spray. Press into a thin layer.
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6.  Bake for 7-8 minutes until granola is golden brown.Image

7.  Place cookie sheet on cooking rack and cool granola until it is hard and crispy then break up into small pieces. Store in an airtight container.
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