Our kids are now 3-1/2 and 1-1/2 and days are full, in a (mostly) very good way. I am not doing any photo sessions at this time, as many of you know, but I’d like to take a quick moment to say that I am so grateful for everyone who has been a client in the past, as well as for those who have inquired about sessions in the future. (I’m the Queen of run-on sentences….)
Though on a hiatus from Photography Sessions, I intend to continue to blog about relevant topics that strike my fancy. Topics include things like kid-friendly healthified recipes, craft projects, gift ideas, photo tips and more.
In case you haven’t noticed, we love making pancakes. Lately I’ve been staring at the leftover pureed baby food pouches in the pantry that Mr. Z now deems himself too mature to eat. No judging. I wouldn’t want to eat out of a pouch either. But, I hate to waste, so here was this weekend’s creation, using a pouch of pureed Organic Carrots (with no funky additives or additional ingredients…just carrots)…
- 1C Organic Multigrain or Whole-Wheat Pancake Mix (like the Whole Foods Brand or Arrowhead Mills Brand)
- 3oz Pouch of Organic Carrot Puree
- 1/2C Organic Vanilla Almond Milk
- 3Tbsp. Organic Ground Flaxseed
- Raisins to taste
- Mix all ingredients in a mixing bowl (enlisting the help of your little ones if you're feeling brave). Heat coconut oil on a non-stick pan and scoop out 1/8-1/4C batter per pancake onto the heated pan. Cook a few minutes on each side. If your kids are old enough, they can help make smiley faces out of raisins (mine are too young to get close to the pan at this point, but I imagine older kids would have fun with this step).
- Serve pancakes with fresh fruit (try pineapple!) and shredded coconut. No need for syrup.
This batch yielded 8 small, fluffy pancakes.