Broccoli and Carrot Pancakes

Broccoli and Carrot Pancakes

Ingredients:
¼ cup broccoli florets
¼ cup diced peeled carrot
1 cup whole-wheat pastry flour
1 cup water
1 tablespoon applesauce
1 teaspoon olive oil

Directions:
1. Fill a medium saucepan with about 1 inch of water, and bring to a simmer. Place the
broccoli and carrot in a steamer basket, set it over the simmering water, cover, and
cook until very tender, about 15 minutes. Allow to cool.
2. Transfer the broccoli and carrot to a medium bowl, and mash with a fork.
3. Add the flour, water, and applesauce, and stir to combine.
4. In a large sauté pan or skillet, heat the olive oil over medium heat.
5. Pour small circles of the batter (about 3 inches in diameter) into the pan. When
bubbles appear on one side, flip the pancakes with a spatula and cook until golden
brown on both sides.
6. Cut the pancakes into small pieces to serve.
STORAGE: Leftover pancakes can be refrigerated in an airtight container for up to 1
day.
Sweet Potato and Bean Balls
MAKES ABOUT 10 BALLS
PREP TIME: 5 MINUTES
Kids love putting small, fun-shaped items in their mouths. Luckily, these little treats are
much tastier and more nutritious than most things your baby will try to eat! They’re also
soft and easy to chew, with a texture that’s not too mushy and not too chunky. Savory and
sweet, these bean balls are great on their own or served with applesauce or another fruit
purée for dipping.
Tip: High in fiber, protein, and antioxidants, cannellini beans have a buttery, mellow
flavor and skins that aren’t quite as tough as other varieties of beans, such as red kidney
beans. Rinsing canned beans after draining them can help prevent the gassy side effects
associated with legumes.