Healthy, Kid-Friendly Recipe: Potato Pancakes for Breakfast

May 28, 2010

By Mark Bishop, Deputy Director

Last night I
grated veggies in my food processor, and Henry was fascinated. So I
thought there was an opportunity for some breakfast food processor fun.
Why not some morning potato pancakes? Potatoes and carrots are
nutritionally dense and very tasty. While potatoes get a bad name because of
the over-abundance of deep fried versions, they can be a a delicious treat. So here's what we did:

Ingredients:

3 small red potatoes

1 small onion

1 small carrot

1 egg

2 tablespoons whole wheat flour

Sea salt to taste

Olive oil

Applesauce 

I
pulled out the food processor and let Henry press the button. What kid
doesn't like to press the food processor button? We grated the potatoes
and carrots. Then switched to a slicing blade and sliced the onion.
(If you grate the onion, it turns to mush.)

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We added the grated veggies to a bowl with the flour, the egg and a little salt, and we mixed it all up.

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Then
I heated my griddle with some olive oil and pan fried the batter into
brown, crispy pancakes — about four minutes each side. I served them for
Henry with a generous spoonful of applesauce on the top — that's how
it's done in my household.

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A tasty treat — and it actually only takes about 15 minutes, from start to finish. Henry now considers himself a potato pancake master.

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