Last Sunday was exceptionally busy and our usual trip to the grocery store simply didn’t happen. Somehow this led to an impromptu challenge to forgo grocery shopping the entire week. Since there was no foresight into this personal challenge, by Wednesday I was forced to get a bit creative with our meals.
I randomly found a box of pancake mix in the pantry (fortunately it was not expired and it did not require any eggs, insert happy dance). However, I try not to send the family out into the world with only highly processed carbs, devoid of any real substance, in their stomachs–so the search continued. With a left over sweet potato and a bag of frozen spinach in hand, I was sudden inspired (or completely sleep deprived and delirious). I could make orange and green Halloween pancakes!
For the inaugural batch of green pancakes, I measured 1 cup of frozen spinach, thawed in the refrigerator and then pureed it with the liquid this particular pancake mix required. However, if your children are not accustomed to pureed vegetables in random places, start with 3/4’s cup of frozen spinach or 1 cup of loosely packed fresh spinach. My kids devoured them but there was still a hint of spinach taste to them.
For the orange pancakes, I pureed a medium size sweet potato with the liquid listed on the box of pancake mix. Yet, it was much too thick and I added about 4-5 tablespoons of water to get it to the correct consistency. They were still thicker than plain pancakes and required a longer cooking time on a lower temperature than my normal pancake setting. Keeping the pancake size smaller helps with flipping.
Garnish with raisins and enjoy!
Although sweet potatoes are high in carbohydrates, they do offer some protein and loads of nutrients. I felt a lot happier knowing my kids came close to getting a full serving of vegetables disguised as a fun and festive breakfast!