Veggie Pancakes

I have mentioned previously that I make my own baby food for my babies.  With both of them, I've spent all this time making purees and freezing little cubes of veggies and fruits, only to realize that the puree stage of baby food is a flash in the pan.  My son, William, is now 9 months old and has no interest in food on spoons.  He wants to pick up his food and do it himself.  He's exerting his independence fairly early, I suppose.

Creating a well rounded palate for my kids is important to me and I still want to pack as many healthy veggies per serving as I can.  I found this recipe for these veggie pancakes and though they'd be great for him.  He certainly does love them.  I make them about once a week and keep them in the freezer.

But you know what?  They're delicious for adults, too!  They make a fantastic little appetizer.  Or if I make them larger, they're a great side dish.  Or by themselves with a salad on the side.

I bought the cookbook these came out of before my daughter was born.  The emphasis is on nutrient rich foods that create healthy eating habits from an early stage.  Once you move past the section on beginner foods and into the recipes for toddlers, the recipes are very family friendly.  From veggie packed meatloaf to macaroni and cheese to whole wheat bread, there's something to please everyone.

Out of the Garden Pancakes
adapted from The Petit Appetit Cookbook
1 cup broccoli florets
12 asparagus spears
1 cup sliced brown or white mushrooms
1/4 cup chopped onion
1 large clove garlic, minced
1/4 cup canola oil
2/3 cup whole wheat flour
1 tablespoon fresh dill
1/8 teaspoon salt
1 large egg
1/4 cup whole milk
1 cup shredded cheddar cheese, optional*

Place the broccoli and asparagus in a steamer basket set into a pot filled with 1 to 2 inches of lightly boiling water, making sure not to let the water touch the vegetables.  Cover and steam for 4-5 minute, or until tender.

Put broccoli, asparagus, mushrooms, onion and garlic in to a food processor and pulse on and off to chop (or chop by hand).  Be careful not to puree.  Transfer chopped ingredients to a large boil and stir in oil, flour, dill and salt.  Add the egg and milk and mix thoroughly.

Heat a large nonstick skillet over medium heat and coat with cooking spray.  Drop batter by 1/4 cups into skillet and cook until firm on bottom, about 2 minutes.  Turn the pancakes with a spatula and sprinkle with cheddar cheese, if desired*.  Cook remaining sides until golden, about 1 minute.

*I do not add the cheddar cheese.