Out of the Garden Pancakes

I'm having fun in the kitchen again, experimenting with new recipes for our little man, who turns one NEXT WEEK (I cannot believe this fact), and looking for interesting dinner and lunch ideas for all of us when I head back to work next month (I cannot even begin thinking about this fact). This recipe was a great way to use up some delicious fresh veggies we found at the market. However, you can experiment with any fresh vegetables (or even frozen) to make these pancakes. The kids gobbled them up, and they freeze easily to reheat under the broiler for a quick lunch or side dish! Here's the recipe as I made them (which deviated from the original a bit!).

You need:

1 c. broccoli
12 asparagus spears
1 c. brown mushrooms
1/2 of an onion
2 garlic cloves
1/4 c. coconut oil*
2/3 c. whole wheat flour
1 tbsp. fresh dill
1/8 tsp. salt
1/8 tsp. pepper
1 large egg
1/4 c. milk**
1 c. shredded cheese

Steam broccoli and asparagus for 4-5 minutes. When tender, place broccoli, asparagus, mushrooms, onion, and garlic in food processor. Pulse on and off to chop (but not pulverize or puree!) Transfer into a large bowl. Stir in oil, flour, dill, salt, and pepper. Add the egg and milk and mix thoroughly. Heat a griddle to medium heat and drizzle with a little olive oil. Drop batter by 1/4 cups and cook until firm on the bottom, about 2 minutes. Turn with a spatula and sprinkle cooked side with cheddar cheese. Cook remaining side until golden, about 1 min.

Enjoy with a side of greek yogurt, sour cream, or applesauce!

*if you are using coconut oil, bring to a liquid state before adding to the mix. However, I do not use virgin coconut oil in this recipe, because it will taste like coconuts. I use the non-virgin. (Experienced coconut oil? HA!) You can also use any vegetable oil of your liking.

** If the baby is under a year old or allergic to milk, you can substitute rice milk for this recipe and it will turn out the same!


from The Petite Appetit Cookbook by Lisa Barnes