Healthy, Kid-Friendly Recipe: Potato Pancakes for Breakfast
May 28, 2010 | Written By: Healthy Schools Campaign
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:
3 small red potatoes
1 small onion
1 small carrot
2 tablespoons whole wheat flour
Sea salt to taste
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.)
We added the grated veggies to a bowl with the flour, the egg and a little salt, and we mixed it all up.
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.
A tasty treat — and it actually only takes about 15 minutes, from start to finish. Henry now considers himself a potato pancake master.