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)
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 oil
In a large bowl add sweet potato, apple, flours, eggs, garlic powder and salt. Mix well to combine.
Add oil to a large pan and heat over medium heat.
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.
Remove patties from heat and place on a paper towel lined plate to drain excess oil and cool.
I don’t know about anyone else, but my toddler likes most foods….as long as they come to him in a form that is pleasing to him on that particular day. That is to say, he does not dislike broccoli, he dislikes broccoli in it’s plain, steamed, mushy form. I have found that the two forms for veggies in particular that are always, and I mean ALWAYS hits are completely covered in delicious melty cheese, or baked/sautéed up into something that, to him, resembles a carbohydrate. My kid loves carbs. He is training for a marathon, I think, by the way this kid carbo-loads on a daily basis. Make a veggie look to him like a muffin or bread and you are so in. To that end comes a new favorite thing, I made them only yesterday afternoon and already he has eaten 3 (and I stole one for lunch.) They are delicious and full of nutritious veggies. I’m dropping you this little gem for the kiddies, but honestly you could easily also make them to accompany your favorite protein for your own dinner. This recipe makes 12 3 1/2 inch fritters. Enjoy!
2 potatoes, peeled and grated
2 carrots, peeled and grated
1 large or 2 small zucchinis, peeled and grated with excess water squeezed out
1 can low sodium corn kernels, drained
1 small onion, diced
1/2 cup self rising flour
1/2 tsp salt
1/2 tsp garlic powder
1/4 cup flat leaf parsley, chopped
3 eggs, separated
2 tbsp olive oil
In a large bowl add potatoes, carrots, zucchinis, corn, onion, flour, salt, garlic powder, parsley and 3 egg yolks. Mix until well combined.
2. In separate bowl beat egg whites until stiff peaks form and gently fold through vegetable mixture
veggie mixture with egg
3. Place oil in a large pan over medium heat. Scoop the veggie mixture in pan to form about 3 1/2 inch fritters. Cook for about 5 minutes until golden brown, then flip and cook for an additional 5 to 8 minutes on other side.
fritters in pan
4. Remove fritters from pan and drain excess oil off on paper towel lined plate.
Store in an airtight container in the fridge.
River deeply reflects on how much he loves these things.