Super Tasty Kids Vegetable Pancakes

I know all parents can relate with the struggles of trying to feed your kids a healthy balanced diet. We become stealth secret agents trying to hide good vegetables into our fussy food-critic children's meals... well that's how it feels.

I always remember the family rule when I was a kid, "You must try something at least once before saying you don't like it." Mum always stretched that rule and made it three times, if I ever turned my nose up at something. Funnier still she would then hide that food in my meals to again see if I had an aversion. I have tried to instill a similar family rule, at least the 'you must try it' part, which has met with success. However with a one year old, he is too young to understand this concept so I use the 'hide it' tactic to give him the nutrition he needs.

One fun way has been to make these easy-peasy Kids Vegetable Pancakes. They are so adaptable to a large variety of ingredients, so are handy for whatever you have in your freezer or crisper. With your trusty blender you can whiz all those vegetables into an unrecognisable mush with which your kids will inhale with gusto. If your children are old enough, get them involved in the cooking, or make fun shapes with the pancakes to keep it interesting.

Let's be honest, who doesn't love a pancake!

So dear readers, what meal ideas have you used to hide nutritious food in your kids meals?

Recipe - makes approx 20 small pancakes

1-2 cups mixed frozen or fresh vegetables (I used frozen: broccoli, cauliflower, beans & peas)

1 can Creamed Corn
2 eggs, lightly whisked

1 cup Self-raising flour

1/2 cup milk (I used Oat Milk)

Pinch salt
Oil spray

Add other ingredients depending on your families tastes and dietary needs, such as:

1 can beans, pureed (I used butter beans to increase the fibre content)

1/2 cup grated cheese

2 rashers of bacon, cooked and diced

Method

Steam fresh vegetables or defrost/steam frozen vegetables. Puree vegetables in a blender or food processor. Place vegetable puree, creamed corn, salt and eggs into a bowl and mix well. If you have chosen to add additional ingredients mix them in now. Add in 1/3 of flour, gently mix through. Add 1/3 of milk and gently mix through. Continue with remaining flour and milk till all is combined.

Put a fry pan on a medium high heat and spray with oil. Place a generous spoonful of mixture in four places around the pan.

Once the bottom has cooked to a golden brown, use a spatula to flip the pancake over.

Cook the other side till golden brown. Serve. Bonus leftovers can easily be frozen.

So dear readers, what meal ideas have you used to hide nutritious food in your kids meals?