Picky Kid Tip: Hidden-Veggie Bread

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My sister and I have been making veggie pancakes for our picky boys for a while now. I always make a big batch and freeze them, but it just takes so long! It occurred to me the other day to attempt spreading the batter into a cookie sheet and baking it. It worked, and it shaved off as much as 45 minutes of work!!!

I always just throw leftover soups or veggies into these mixtures, so I really have no set recipe. I’ve played with the consistency a lot, so I’m learning what works best. But I start with a base of 1 cup of dry pancake/waffle mix and add an equal amount of soup or pureed veggies. Then I add any meats, cheeses, or chopped veggies. The consistency needs to be about the same as normal pancake batter, so you can add a little more liquid or puree to get it there. I kept it just thicker than pancake batter in order to spread it into the pan. This particular batch includes leftover tomato bisque, stage 2 baby food peas, and chopped spinach.

This is my batter after it was spread into a sprayed cookie sheet. I had to take the pan to the living room to get any sort of decent lighting lol.

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Then, I baked it in the oven at 350. I do not know how long I cooked it, as I was distracted by a 20 month old who was screaming for bread. I would estimate 15 minutes, give or take. I just kept checking it until I was certain it was cooked through.

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I cut it into squares and set it out to cool before serving and freezing.

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And, as usual, Dexter was a fan 🙂

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