This post is also available in: Suomi (Finnish)
Before we even realized it, our little boy turned 8 months and is now sitting with us at our kitchen table. He might be small but the way he eats leaves a pretty gigantic mess. He is big on eating by himself, which makes me ever so happy when I’m on the floor cleaning all the spilled food for the fifth time of the day. No but really, I do enjoy the fact that he is eating real foods and making the funniest expressions when trying new things. And what’s great is that while he’s examining his food, mashing it to his seat, or massaging it onto his hair, I have some time to eat my own meal too!
Maybe because he’s just so into eating by himself, our boy is not a fan of all the great organic baby foods I got from the store just to give myself a break and make my life easier. Nope, do not even think about getting that spoon near his mouth as it.will.stay.closed. Things he loves: porridge, avocado, baked sweet potato, pancakes, and muffins. So basically all the things that I love too. Karma? Maybe. So to keep my little fella fed and satisfied, I’ve been making all sorts of baby-friendly snacks lately and one of my favorite things are definitely these carrot and zucchini pancakes. They come together super easily and require only five ingredients (!). I made these when I wanted to sneak in some veggies to my boy’s diet and since then I’ve been eating them as a snack too. They’re yummy as they are but I really love them with some avocado and lingonberries, as they just make things a bit fancier :)
Sending you all good vibes + good health to this new year!
Carrot & Zucchini Pancakes (GF)
notes:if you’re making these just for yourself, you can add a pinch of salt to the dough too. when you’re frying things for babies, I recommend using an oil that tolerates high heat well. I usually go for coconut oil, avocado oil, or ghee.
makes 12 to 14 small pancakes
2 medium size carrots
about an 10 cm / 4-inch piece of zucchini
2 eggs
2/3 cup / 150 ml gluten-free rolled oats
1/4 cup / 50 ml gluten-free oat milk
oil for frying
METHOD:
1. Peel the carrots and zucchini and cut them into small pieces. Add the vegetables to a blender and pulse until a coarsely grated.
2. Add the eggs, rolled oats, and oat milk to the blender and blend until smooth.
3. Heat a frying pan and add a bit of oil to the pan. Add a few tablespoons of dough to the pan and fry on medium heat for about a minute, then flip and fry the other side. Allow to cool for a moment before serving. Serve for example with sliced avocado and lingonberries, and enjoy!
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