Kid- and parent-friendly, these broccoli cheddar spelt pancakes are as easy to make as they are to gobble down!
Basia is a fantastic eater. From the time she started eating solids we opted to give her everything we ate, save for a few exceptions. She’s grown to develop a love for trying new things, a broad and diverse palate, and a keen interest in food and cooking. One of the most common phrases out of her almost two-year old mouth lately is, “I want to cook something with mama (or dada).” But it hasn’t always been that way. Earlier on, there was a period where she wouldn’t eat much of anything. And as a result, she fell off her growth curve. To make matters worse, we also discovered that she had several food allergies that led to us having to remove a number of foods from our home. It was a stressful time and, like any mama, I did everything in my power each day to try to get something good into her. I remember slaving over these (nut-free, peanut-free, egg-free) beet burgers and broccoli quinoa bites only to have her turn her nose up at them. I think she lived off of yogurt, red foods, and air for a time.
Looking back, I would have been thrilled to have a copy of It All Begins With Food for when inspiration waned or I needed to feel a little bit of mama camaraderie. The book comes from an honest place and is part recipe ideas and inspiration / part resource for baby’s first foods and wholesome family meals. If you’re a mom to a little one, you’re probably familiar with the popular baby food company Love Child Organics. Leah Gerrad-Cole is the brainchild behind both–founder of the organic food company and author of this book. A book that, by the way, has been shortlisted for a Taste Canada award in the Cookbooks General category. What I really want to know is how she does it all!
It All Begins With Food is a guidebook of sorts for navigating the early years of eating with suggestions ranging from knowing when and how to start solids, to raising adventurous eaters, to building the best smoothie–complete with a colourful and easy-to-follow infographic. The book includes chapters like purees & mashes, finger foods, smoothies (AKA the vitamin vehicle), superhero breakfasts, easy lunches, family-friendly dinners, healthier snacks & treats, let’s celebrate, and make it yourself, make it better–which boasts a list of what I consider bonus recipes for things like soft spelt and flax tortillas, superfood pesto, and natural food colouring.
One of the recipes that been a hit with Basia (and us!) are these broccoli cheddar spelt pancakes. They’re tasty, portable, nutritious, and easy for parents to make. We like them fresh out of the pan when the cheese is still a little melty inside, toasted (from the fridge/freezer) and dipped into herby, garlicky yogurt, or topped with boatloads of avocado. But other recipes have also piqued our interest! And since Basia loves looking through cookbooks, I’ve been encouraging her to pick out recipes that we can make together. On the docket: the individual baked lasagnas, the little spelt buns, the chicken, apple, spinach, and cheddar quesadillas, the Greek yogurt avocado ranch, and since it’s summer, the minted blueberry watermelon popsicles, the frozen chocolate peanut butter banana bark (with a sub in for almond or sunflower butter in our house), and the oatcakes with roasted peaches and yogurt. If you’re a new mama and looking for some food inspiration, It All Begins With Food is a fun, easy book that will give you lots of options for feeding your family well. In the meantime, dig into these pancakes!
Feeding Kiddos part 2: Broccoli Cheddar Spelt Pancakes
These fluffy, savoury pancakes are made with Greek yogurt and eggs for an added kick of protein. If you are dairy-free and/or egg-free, you can sub-in your favourite alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 pancakes
- Category: Snacks; Finger Foods
- Method: Easy
- Cuisine: North American
- 1 1/2 cups spelt flour
- 1 1/2 tsp baking powder
- Salt, to taste, about 1/2 tsp (my addition) *See notes
- 2 eggs (or egg substitute, if your kiddo has allergies)
- 3/4 cup plain Greek yogurt
- 1/2 cup milk
- 1 Tbsp virgin coconut oil, butter, or ghee, melted, plus extra for frying (I used olive oil)
- 1 cup grated cheddar cheese
- 1 cup very finely chopped broccoli florets
- In a large bowl, combine the flour and baking powder, and salt (if using).
- In a separate bowl, whisk together the eggs, yogurt, milk, and the tablespoon of oil.
- Pour the wet ingredients into the dry and stir together until just mixed. Allow to sit for 5 minutes.
- Add the cheese and broccoli and stir to combine. The batter will be a bit thicker than typical pancake batter.
- Warm a skillet or griddle over medium heat, and melt a small amount of oil in the pan. I find that medium-high heat will burn these pancakes because of the cheese, so it is better to go for a lower heat and cook a little longer on each side than would be typical with regular pancakes.
- Once the pan is hot, pour out 1/4-cup portions of the batter into the pan. Cook for 4 minutes on the first side, then flip over and cook for 3 minutes on the second side. You will know it’s time to flip when bubbles start to break through the surface on the first side.
- Serve cut into quarters, strips, or bite-size pieces. No sauce or dip required! Freeze these in an airtight container, with parchment between layers, for up to 3 months. Reheat in the toaster, or at 350°F in the oven for 5–10 minutes.
*The recipe doesn’t call for salt, but I find that the pancakes benefit from it. When I’m making these for our whole family, I add salt into the batter. When they’re just for Basia, I leave it out or add just a little.
Keywords: Spelt, pancakes, broccoli, cheddar, savoury, savory, finger foods,