Friday, December 14, 2012

Orange and Purple Pancakes from The Sneaky Chef



From the Sneaky Chef! Awesome and easy ways to get veggies into pancakes...even using a boxed mix!


Banana Pancakes: 

- 1 large egg 
- 3/4 cup low-fat milk 
- 1 tablespoon canola or vegetable oil 
- 1 large banana, mashed 
- 1/4 cup Orange Puree (see Make-Ahead Recipe #2) 
- 1 cup boxed pancake mix 
- 1/4 cup wheat germ 
> In a large mixing bowl, whisk together the egg, milk, oil, mashed banana, and Orange Puree. Add boxed pancake mix and wheat germ, mixing just until combined (don't over mix - leave small lumps). If the batter is too thick, add a little more milk.

Chocolate Pancakes: 

- 1 large egg 
- 3/4 cup low-fat milk 
- 1 tablespoon canola or vegetable oil 
- 1/2 cup Purple Puree (see Make-Ahead Recipe #1) 
- 1 cup boxed pancake mix 
- 1 tablespoon unsweetened cocoa powder 
- 1/4 cup oat bran 
- 1/4 cup semi-sweet chocolate chips, optional 
> In a large mixing bowl, whisk together the egg, milk, oil, and Purple Puree. Add boxed pancake mix, cocoa powder, and oat bran, and chocolate chips, if using, mixing just until combined (don't over mix - leave small lumps). If the batter is too thick, add a little more milk.



Sneaky Chef Make-Ahead Recipe #1: Purple Puree


Makes about 1 cup of puree 
- 3 cups raw baby spinach leaves* - 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added) - 1/2 teaspoon lemon juice - 1-2 tablespoons water 
*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.

> Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
> Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.
> This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

Make-Ahead Recipe #2: Orange Puree


This makes about 2 cups of puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers.


- 1 medium sweet potato or yam, peeled and rough chopped;
- 3 medium to large carrots, peeled and sliced into thick chunks;
- 2-3 tablespoons water

> In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).

> Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.

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