Barbara resides in Atlanta, with her husband, two red-headed kids, and sweet dog. When she’s not busy stuffing veggies in to her meals, Barbara enjoys blogging as Atlanta’s Frugal Mom, reading, writing, swimming, and getting down with her little ones. Actually, after all that, she enjoys nothing more than a good night’s sleep, a rare luxury these days.
Call me Popeye. What can I say? I love to cook with spinach. Up until recently, it’s been in just about any dish I made with chicken or ground turkey. However, I crossed the line the other morning when I (deliberately) baked spinach in to my pancakes.
My three-year-old daughter comes from a long line of picky eaters, so I’m always looking for ways to stuff extra veggies in to her diet. And since, in our house, she’s regarded as The Pancake Kid, it seemed only natural to try to stuff some veggies in to her pancakes. We’ve done bananas and we’ve done applesauce in our pancakes, but I really wanted to push the envelope. After all, my kid needs iron! So, she and I traipsed in to the kitchen a few mornings ago, and made our pancakes as usual, but with one special ingredient. She looked at me curiously as I finely chopped up about a cup of fresh (not frozen) spinach. We stirred it in to the batter, and she watched in amazement as it tinged the batter a slightly green color. We prepared them as usual, and things went off without a hitch. Drenched with just the right amount of syrup, she gobbled them up!
Next up, we may experiment with something perhaps a bit more tame, like squash. But for now, I’ve found a way to not only give my daughter an extra boost of iron, but also a way to spend quality time baking and bonding. :o)
