Thursday, December 15, 2011

Green Pea Pancakes

This afternoon I experimented with my basic pancake recipe. A friend of mine in the baby industry mentioned to me a while back that she ate green pea pancakes from a woman who was demonstrating a baby food processor. I honestly don't know why it took me so long to incorporate pureed green peas into my pancakes, but better late than never. And who I am kidding, my baby is only 15 months old, so I don't think I'm too late to the pea pancake game anyways!

Welcome pancake exhibit number one: Green Pea Pancakes.

While most of you are probably relieved, I was actually hoping they would turn out green!! It may have something to do with the fact that I pureed my peas a little bit on the thicker side, as opposed to adding more water for a smoother texture. Oh well, you can still see the little green pea speckles.

They also tasted nothing like green peas. Just good ol' fashioned pancakes, but maybe not as sweet, since I normally use either smashed banana or apple sauce. The best part is that Kaden LOVED them and even ate the surrounding peas I added to his tray.

I love how easy my basic pancake recipe is, and adding pureed fruits and vegetables gives this already healthy recipe another boost of nutrition! Just 1 cup of pureed peas added 9 grams of heart-healthy protein, 9 grams of fiber and vitamins A, C, iron and calcium!

Coming soon to my new pancake world:
Strawberry & Spinach
Banana & Broccoli
Sweet Potato & Apple
Carrot & Orange

Green Pea Pancakes

(makes 8 small pancakes)

1 1/4 cup whole wheat pastry flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup original or unsweetened almond, soy or rice milk
1 cup frozen peas
2 TB pure maple syrup
1 tsp vanilla extract

In a medium sized mixing bowl combine flour, baking powder, cinnamon and salt. Make a well in the center of the flour with either the back of a measuring cup or your hands.

In a microwave-safe bowl, add peas and about 2 TB water. Microwave for 1 minute or until thawed but not hot. Add your cooked peas to a food processor and blend until pureed. You may need to add a bit more water to blend properly.

Add the pureed peas, almond milk, maple syrup and vanilla to your flour and combine well.

Preheat a large saute pan over medium heat for 2-3 minutes. Use cooking spray or a little bit of oil or butter (Earth Balance) so your pancakes wont stick to your pan. Add about 1/4 cup of batter for each pancake. Cook 2-3 minutes, flip and cook for about 1 minute more.

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