I’ve been on a quest lately – yes, again – to find healthier things to feed my picky eaters. A few months ago, I borrowed a copy of The Sneaky Chef by Missy Chase Lapine from my local library. I found myself flagging so many pages to try that I gave in and bought my own. I tried food subterfuge a few years ago, using Jessica Seinfeld’s Deceptively Delicious, with little success. The recipes I found in The Sneaky Chef seemed more like things my kids would eat anyway, instead of introducing new foods.
In the last couple of weeks, I’ve finally gotten around to trying some of the recipes. These pancakes, actually called Cocoa Chocolate Chip Pancakes in the cookbook, were a big success. Woo woo! I will share the recipe for the pancakes first, then I’ll include the recipes for the make-ahead stuff.
Double Chocolate Pancakes
1 1/2 cups flour blend
2 tsp. baking powder
1 tsp. salt
4 tbsp. cocoa powder
2 tsp. vanilla extract
1/2 cup milk
2 large eggs
1/2 cup purple puree
4 tbsp. honey
1/2 cup chocolate chips
Mix together flour blend, baking powder, salt, and cocoa powder. Set aside.
In another bowl, whisk together the vanilla, milk, egg, purple puree, and honey.
Add the wet ingredients to the dry ingredients until just blended. Add a little milk if the batter feels too thick.
Add chocolate chips and mix lightly.
Cook in a greased skillet or griddle over medium heat. These will not bubble when they’re ready to flip like regular pancakes. You’ll know they’re ready to turn over when the edges begin to set and the skillet side (you’ll have to peek) is golden brown.
Serve with maple syrup. You could add fruit if your kids are into that. Mine aren’t.
The recipe above is actually double what is written in the cookbook. I got about 12 medium-ish pancakes out of it.
Make ahead recipes:
Combine 1 cup all-purpose flour, 1 cup whole wheat flour, and 1 cup unsweetened wheat germ. You can store this in a sealed plastic bag for months.
Simmer 3 cups raw baby spinach in water over low heat for 10 minutes. In a food processor, puree cooked spinach, 1 1/2 cups blueberries (fresh or frozen, thawed), 1 tsp. lemon juice, and 3-4 tbsp. water until smooth. This makes a little over 1 cup of puree. You can store it in the refrigerator for a couple days, or freeze it to use later.