Over the last few weeks I’ve been stocking the freezer with lunchbox goodies in anticipation of Mr 5 starting school next week. His eating regime will be rather different, particularly the times he can eat compared to what he’s used to so I will be very interested to see how it all goes. My focus has been on healthy, low GI, high protein food. Ideally, I want things that will appeal to Mr 2 as well so that he eats a healthy diet. Unlike Mr 5, Mr 2 can be a really fickle eater so it’s him I really struggle with most of all, especially with protein.
As is my usual style, I’ve overthought things – I came up with a master list of foods, in consultation with him, then allocated a “style” of meal – ie. pizza/scroll day is on Tuesday – and made a couple of versions of these types of things for him to choose from. I know from his days at preschool that he was more likely to eat his lunch if he has chosen it himself.
Last night I was playing around on Pinterest and came across these two really yummy looking recipes – carrot cake waffles and honey and oat pancakes so I combined the idea of both and made up some mini carrot pancakes. They are delicious and I think will make a perfect recess snack or even for breakfast!
- 1 cup flour – I used rye flour
- 1 tablespoon baking powder
- 2 large grated carrots
- half cup of rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1 cup natural Greek yoghurt
- 1 tablespoon maple syrup
Mix flour, baking powder, carrots, oats and cinnamon in a bowl. Add vanilla, eggs, yoghurt, maple syrup to dry ingredients. Gently fold all ingredients together. It’ll be all lumpy which is a sign it’s going to be DELISH!
Spoon tablespoons of the mixture into a fry pan over a low-medium heat with a little butter melted (I like the taste of pancakes cooked in butter but hey, if super healthy is your thing you could do the coconut oil or whatsoever you prefer). When bubbles form on the top and pop you know it’s ready to turn them over – it should take a couple of minutes for each side to cook them through.
You could add sultanas, coconut, linseeds, chia seeds or anything at all that takes your fancy.