I cooked pancakes for my family tonight. They were GREEN.SIDE NOTE: Green pancakes don't sound good to you? Well, this post is a much more appetizing idea than last year's post (which is not for the weak stomached, for sure). I think this year's St. Patty's Day post is an improvement...
So, big deal... green pancakes. Well, a little leprechaun (my SuperMom friend and incredible Christian woman with incredible stories, Lisa) taught me a secret green pancake trick...adding spinach into the batter for more nutrients. Hmmm....
Normally, I'm not too motivated to secretly sneak nutrients into my kids' foods. I'd rather they just learn how to eat vegetables on purpose (we're a gardening and broccoli eating family). But this had me intrigued.
I knew I had the ingredients on-hand. Spinach (I had fresh, so I steamed it and pureed it in a blender), strawberries, banana and yogurt. She told me that the sweetness from the ingredients other than spinach would cancel out the taste of the green stuff. I was skeptical.
After I blended the spinach, strawberries, banana and yogurt, I BRAVELY stuck my finger in the green goo (the blender was turned off... my bravery had to do with taste fears). Sure enough-- it tasted like strawberries, banana and yogurt. Wow.
I tossed it into the batter (along with some green food coloring for a more dramatic effect), and cooked them up. Lisa was right-- my family didn't know the difference. I was amazed.
So, although I won't be sneaking spinach into much else (we like the fresh spinach salads already) for those of you interested, you should try it!
Also for those of you interested in extra nutrition in your kids' foods, here's a recipe for "healthier" cookies using lentils (especially for you, Lisa!). They're a great way to enjoy this super food and support the lentil farmers out there (like my dad). It makes a BIG batch, so share them!
Lentil Chocolate Chip Cookies
2 c. brown sugar
1 ½ c. margarine
1 ½ c. lentil puree*
2 tsp vanilla
3 ¾ c flour
1 tsp salt
2 tsp baking soda
5 c. oatmeal
2 c. chocolate chips
2 c. walnuts
*puree: rinse 2/3 c. lentils, combine with ½ c. boiling water. Simmer 35 min and puree.
Cream together the sugar and margarine. Add eggs and blend. Add in the vanilla, and puree. Mix. Combine flour, salt and soda. Stir into mix 1/3 at a time. Stir in oats, chocolate chips and walnuts. Drop by spoonfuls on greased cookie sheet. Bake at 375 degrees for 12-15 minutes. Yield: 6 dozen.
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