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I made these Chickpea Hotcakes for Aidalyn last night. It was an experiment for sure! I think it is something that I can modify and come up with different recipes from.
Two things that I value: easy and a non-messy finger food for a toddler.
So here it is:
Ingredients:
1 can of chickpeas, drained (Mine were organic)
1/4 cup of milk
1 tablespoon of coconut oil
2 eggs
Optional: cinnamon, 1 tsp of vanilla extract, 1 tablespoon of honey
Directions:
I just blended everything together in my Magic Bullet and made little rounds of batter in a hot lightly oiled skillet. I flipped them once they set on one side (could see small bubbles on the edges when it was time to flip them). And they were done!
Aidalyn approved! You can add blueberries or other fruit if you’d like. You could also make them more savory by adding more seasoning and meat possibly and onions or other vegetables. It is hard to come up with whole food – grainfree finger foods for a toddler that A) she will eat and B) are easy to make and C) aren’t too messy. These met every criteria. I will definitely make them again.
What do you feed your toddler/kids that is grain free and easy to make?
I feel like motherhood was the most amazing thing that ever happened to me… but I had to discover how to not lose myself in the process.
Sound familiar?
I teach busy moms how to make simple healthy swaps that make a huge impact on their health and results.
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Really unusual ingredients, and so good–as well as good for you! I could get very excited about this one 🙂 Debra
Hey Angela! You can try a similar Turkish recipe
2-3 mid-sized zucchini (skinned and grated and squeezed to get rid of extra water)
2 big eggs (3 if eggs are small)
1/2 cup feta (broken into small bits) (cottage cheese also works)
1/2 bunch fresh dill (finely chopped) or 1 tbspoon dried dill weed
1 small onion (finely chopped) or 1/2 bunch spring onions
3/4 cup flour (I use whole wheat or regular)
1 tablespoon Olive oil
Salt, red paper, black pepper to taste
Whisk the eggs in a small bowl and then basically mix all the ingredients in a bigger bowl until they are well-blended and pour it on a well-greased baking tray (spread it equally, should be about 1/2 inch thick). Bake it at 395 degrees until the top is golden. You can pour the mix into muffin tins, too.
Bu sure to give the zucchini a squeeze or the batter will be too watery.
If you use cottage cheese you may want to add a little bit more olive oil.
Here are two links (both in Turkish but one has pictures of the prep stages)
You can also cook them on stove top with a non-stick skillet, like pancakes, on high heat but takes longer to make piece after piece 🙂
http://www.lezzetli.com/yemek-tarifleri/sebze-yemekleri/firinda-mucver
http://www.hafiftarif.com/firinda-top-mucver-tarifi/
Let me know if you have a chance to try it and whether you guys like it or not 🙂
Ah I forgot, if you want to make it grain-free just replace it with almond or (if you are using it) soy flour. Or leave the flour out all together it will be like a veggie omlette 🙂
Thank you so much! This sounds delicious!