Are you struggling with encouraging your kids to eat their veggies?
Getting your kids in the kitchen is a great way to help expose kids to unfamiliar, possibly scary, foods, like spinach. We love making these Spinach Pancakes, which help bridge the gap between being fearful of spinach to making it enjoyable. Not only are these pancakes delicious and have spinach, they are also packed with protein, healthy fat and fiber, to help kids feel satiated until their next meal. We love these pancakes for breakfast, lunch, dinner, or a snack!
Try the Rate-It Game
If your kids are hesitant to try the green pancakes, ask them to rate them on a scale of 1 to 10 or use the thumbs up, down, or sideways rating system. You can get my FREE Taste-O-Meter by going to my home page. Add your email to the pop up and you will receive the Taste-O-Meter to download. I have gotten great feedback from parents who use this tool. Here is what one mom said. “My daughter is much more willing to try new foods now. Thank you!” I recommend printing it out and keeping it on the fridge as a reminder to have fun rating your foods.
Instead of saying “try a bite” say “what do you rate them?” This simple shift in language can be helpful in making it feel more like a game. I recommend not forcing it as that can back fire. If they don’t want to taste the pancakes, it was at least a great exposure to spinach. Even if kids don’t taste the veggie, smelling and touching the veggie still counts as an exposure, which is definitely is a win in my book!
Are you are looking to get your kids cooking more?
I offer virtual kids cooking classes, designed to help get kids in the kitchen, develop important life long skills, and help bridge the gap, taking veggies from scary to enjoyable! If you are interested in cooking with us in the kitchen please checks out Kids in the Kitchen. If you are looking for another delicious, spinach loaded recipe, try Sweet Potato Quiche, definitely a family favorite.
1 cup raw cashews
1/2 cup coconut milk
2 tablespoons maple syrup or honey
3 tablespoons avocado oil
1/2 teaspoon vanilla extract
3 tablespoons gluten free all purpose flour (or regular all purpose flour)
3/4 teaspoons baking powder
1/4 teaspoon sea salt
3 handfuls of fresh spinach
1/2 cup blueberries, fresh or frozen (optional)
- Blend cashews in a food processor or blender until a flour is formed.
- Add eggs, maple syrup, avocado oil, vanilla extract, flour, baking powder, salt, and 3 handfuls of fresh spinach.
- Blend until smooth.
- Heat up a griddle on low heat.
- Once heated, add butter, or avocado oil to pan and heat the oil.
- Once the butter is heated, use a 1/4 measuring cup to scoop batter and pour onto griddle.
- Add blueberries if desired. Or you can garnish with after they are cooked.
- Cook on one side until bubbles form, about 3 minutes.
- Flip pancakes and then cook for another 3 minutes. If you use blueberries, they may need to cook for an extra minute.
- Serve warm with your favorite toppings. We love sliced banana and a drizzle of maple syrup.