Colorful Pancakes

Hiding pureed veggies in kid-friendly foods is a fun and effortless way to make sure your kids get the nutrients that they need — without the fight over how many bites they have to eat. It also work on veggie-phobic adults

My kids had so much fun eating these pancakes! The bright red, orange and green colors were such a novelty that they didn’t even realize that vegetables were involved I served this for dinner along with some freshly cut fruit.

Here’s what you need:

Red Pancakes:

• 3 beets, diced
• 1 cup Arrowhead Mills Organic Oat Bran Pancake Mix
• 1 egg substitute (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water OR 1 ENRG egg)
• 1 Tablespoon canola oil
• 1 Tablespoon agave nectar
• pinch of salt
• 1/2 cup unsweetened ricemilk, separated

Green Pancakes:

• 1 cup fresh or frozen spinach
• 1 cup Arrowhead Mills Organic Oat Bran Pancake Mix
• 1 egg substitute (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water or 1 ENRG egg)
• 1 Tablespoon canola oil
• 1 Tablespoon agave nectar
• pinch of salt
• 1/2 cup unsweetened ricemilk, separated

Orange Pancakes:

• 1 cup fresh or frozen butternut squash, diced
• 1 cup Arrowhead Mills Organic Oat Bran Pancake Mix
• 1 egg substitute (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water or 1 ENRG egg)
• 1 Tablespoon canola oil
• 1 Tablespoon agave nectar
• pinch of salt
• 1/2 cup unsweetened ricemilk, separated

1. In separate microwave-safe bowls, place the beets, spinach and butternut squash along with 1 cup water. Microwave the beets and butternut squash for 5 mins, and the spinach for 1 minute. Drain each veggie and puree separately in a blender along with 1/4 cup of ricemilk.
2. Combine each veggie puree with the remaining ingredients in separate bowls.
3. Cook on the pancake griddle until golden–these cakes take longer than regular pancakes to cook, so be patient. Make sure that it is browned on the bottom before flipping over. Serve with a smear of Earthbalance, fresh fruit and maple syrup.

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