There are two things my three-year-old argues not to eat: meat and vegetables. We respect her wishes not to eat meat, but the veggies are a non-starter with my husband and me. We’ve tried everything except offering a pony (although I’ve been tempted to research that possibility). I even turned to an option I said I never would do — hiding veggies in food. So came the idea for my gluten free green pancakes with sweet grilled pineapple.
The idea for this creation started when I was trying to figure out how to make St. Patrick’s Day special. Given that my daughter will not eat meat or veggies — sausage and cabbage was off of the table. While making my shamrock shake green smoothie one morning, the idea of the gluten free green pancakes popped in my head. My kid loves pancakes, and she won’t notice the veggies if I blend it in. Bahahaha!
Now how to make it extra special…before I changed my health for the better, I was always a fan of sauteing fruit to put on top of desserts. The sweet warm taste just made me so very happy. My daughter understood leprechaun gold, so I figured that would be the perfect fruit to go with the pancake. Using healthy oils and relying on the natural sweetness of the pineapple, I could get the great taste I was so used to without the added junk.
So after we hunt for leprechauns on St. Patrick’s Day, these gluten free green pancakes with sweet grilled pineapples will fill our bellies.
Gluten Free Green Pancakes with Sweet Grilled Pineapple
- 3 eggs
- 1/4 of gluten free flour (we use the Trader Joe’s Brand)
- 1 TBS of Baking Powder
- 1 TBS of Honey
- 1 TBS Vanilla
- 1 can of pineapple rings (you can use fresh, just make sure the pineapple is ripe)
- 1 cup kale (or other veggie)
- Fresh fruit (optional)
- Blend eggs, gluten free flour, baking powder, honey, vanilla, 2 rings of pineapple, and about 1/2 cup of pineapple juice from can.
- Put about 3/4 cup of mixture aside in seperate bowl
- Blend in kale to main batch.
- Heat pan on stove and lightly coat with preferred healthy oil. I used ghee.
- Wait to pan warms up and pour in a little green batter (like normal pancakes). I prefer to use a smaller pan to keep things manageable.
- Cook pancake as usual. If you want to see more of the green on one side, I recommend cooking one side a little bit longer than usual so when you flip the pancake it does not require as much time on the 2nd side.
- Soak pineapple rings in batter with out kale. Really coat the rings. You may have to use a fork to move the rings around so they are fully coated.
- Put rings in pan with some healthy oil and lightly grill. I added a touch of the leftover green batter to the middle of the pineapple rings.
- Serve with green pancake on the bottom and the gold ring on top. Plate with fresh fruit. If you are feeling creative make it look like a rainbow.
What’s your favorite recipe to hide veggies from your kid.