FUN BREAKFAST IDEAS FOR PICKY EATERS: GREEN PANCAKES WITH RAINBOW YOGURT
Intro
Is your little one a picky eater who can be hard to please at mealtime? Fear not! We have just the recipe to brighten up your family’s breakfast routine and make mornings more exciting.
These green pancakes with rainbow yogurt are not only visually appealing but also delicious, making them a perfect choice for St. Patrick’s Day or any day when you want to add some fun to your meals.
My Connection
You know what they say: kids eat in color. And my son is no exception to this. His eyes light up at the sight of a vibrant plate filled with fruits and vegetables.
As a parent, I find it rewarding to see him enjoy a variety of colorful foods that are not only visually appealing but also provide essential nutrients for his growth and development. It’s a joy to witness his enthusiasm for healthy eating habits that will benefit him in the long run, even if it comes in the form of bright green pancakes.
Getting Creative with Breakfast
Finding meals that are both nutritious and appealing to picky eaters can be a challenge, but these green pancakes are sure to be a hit. By adding spinach and zucchini to the pancake batter, you’re sneaking in some extra veggies without sacrificing on taste.
Plus, the vibrant green color will make this dish look like something straight out of a fairy tale, enticing even the most reluctant eater to give it a try.
Rainbow Yogurt for Added Fun
To complement the green pancakes, we’ve paired them with rainbow yogurt. Simply mix yogurt and food coloring to match the rainbow and get creative with your design. Better yet, get your kiddos involved and let them ‘paint’ a rainbow on their plate with these colorful yogurt mixtures.
Finish it off with a layer of banana slices and cool whip or whip cream clouds to create a realistic rainbow effect on the plate. Not only does it look good, but it’s also a great way to get your little one excited about eating a high protein and nutritious meal.
Making Breakfast Together
Involving your child in the cooking process can also help make mealtimes more enjoyable. Let them help mix the pancake batter, choose their fruit of choice, mix the food coloring each yogurt mixture, or even spoon the pancake mixture into fun shamrock shapes for an extra touch of whimsy.
Getting your child involved in preparing meals can make them more enthusiastic about trying new foods and can turn breakfast into a bonding experience for the whole family.
Thoughts on a Plate
These green pancakes with rainbow yogurt are a wonderful choice for picky eaters and families looking to add some excitement to their breakfast routine. Not only are they visually appealing and fun to make, but they also pack a nutritional punch, making them a great choice for a family breakfast meal.
So, why not give this St. Patrick’s Day recipe a try and watch your little one’s eyes light up at the sight of these delightful and delicious treats?
Green Pancakes and Rainbow Yogurt
Equipment
- Metal heat safe shamrock cookie cutter/mold or whatever shape you choose
- Food Processor
- Nonstick frying pan or pancake griddle
- Nonstick spray of your choice
Ingredients
For the Pancakes:
- 2 cups pancake mix brand of your choice
- 1/4 cup sugar or honey
- 6 oz zucchini steamed (I use the sliced, frozen zucchini in a bag)
- 6 oz chopped spinach steamed or frozen in a bag
- 1/2 cup cottage cheese or yogurt
- 1 egg whisked
- 1/2 cup dairy or dairy free milk I used almond milk
- 2 teaspoons vanilla
- 2-4 drops green food coloring optional
For the Rainbow Yogurt:
- 3/4 cup yogurt your kiddo’s favorite will do!
- Food coloring for each color of the rainbow or whichever combo of colors your kiddo chooses Red, Orange, Yellow, Green, Blue, Indigo - see notes - and Violet/Purple
- 1/2 banana sliced
- 1/4 cup store bought whipped cream or cool whip
- Sprinkles of your choice
Instructions
For the Pancakes:
- In the food processor, blend the zucchini, spinach, and cottage cheese or yogurt. Set aside.
- In a large mixing bowl, fold the pancake mix, sugar or honey, egg, food coloring (optional) and vanilla until almost combined.
- Fold in the vegetable mixture and the milk until just combined.
- Heat a large frying pan or pancake skillet over medium low heat and grease generously.
- Generously grease the cookie cutter of your choice (I used a shamrock for St. Patrick’s Day).
- While lightly holding down the cookie cutter in the pan, spoon 3 tablespoons of the batter into the middle and gently spread to all corners. Let the batter firm up and cook in the cookie cutter until small bubbles form on top.
- Once small bubbles form on top, carefully lift the cookie cutter out of the pan using tongs. The pancake should slide out and stay in the pan.
- Flip the pancake to the other side and allow it to cook fully. Repeat until there is no more batter.
For the Rainbow Yogurt:
- Using small bowls or ramekins, divide up the yogurt evenly and mix in your choice of food coloring in each.
Assembly:
- Using a small spoon, spread each of the colorful yogurts into arches one over the other to create a rainbow on your kiddo’s favorite plate.
- On one end, place the sliced banana and dollop or spray whipped cream on top to form a cloud-like shape.
- Decorate the cloud with sprinkles. [optional]
- Place pancakes alongside and enjoy!
Notes
- To mix Indigo: Mix red and blue together to get violet. Then keep adding more blue which you will get purple, keep adding more blue and you will eventually get to the indigo blue.
- Store these pancakes for up to 2 weeks in the fridge or 3 months in the freezer in an airtight container.
Looking for additional kid-friendly pick eater recipes? Explore more recipes on my weekly feature blog page or the full kid-friendly recipe collection here!
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