I’m not a hider when it comes to fussy eaters. But I do love it when I can either add fruit or veggies to a recipe or nutrient boost in other ways without affecting the taste and texture.
These choc pancakes use cannellini beans as part of the base. Beans are one of our 5 a day, so if you do have a picky eater that isn’t enthused about veggies then they can be a good option.
I also used wholemeal flour – why not, as it would be impossible to detect under the choc flavour.
Plus, I added some ground linseeds, again not something you would notice but good for omega 3’s.
If I were testing these with a fussy eater, I would reduce the percentage of beans to begin with to make sure there is less taste/texture difference.
We served with raspberry jam and cream (which rocked!!).
200gms soft cannellini beans (can reduce to 100 grams and swap in ½ cup extra of flour)
1 ½ eggs
1 hpd dst sp honey
½ tsp vanilla
½ cup wholemeal flour (or plain flour)
1 dst sp ground linseed (optional)
½ cup milk
1 ½ tbs butter
1 tsp baking powder
Pinch of salt
¼ cup cocoa
Put all in the blender and whiz until it forms a batter
Fry on a medium heat in some butter/oil until firming. Flip and cook the other side.
We served with raspberry jam and cream
Judith is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/