Many children refuse leafy vegetables. Soft spinach pancakes can be an easy way to get greens into their meals. Made with ripe banana and spinach, they work as breakfast or a light snack, and because they are soft they are easy to serve in a size that suits the child's age.
Ingredients: 1 cup spinach, half a cup of wheat flour, 1 egg, a quarter cup of milk, half a ripe banana, a pinch of ground cumin and a little ghee.
Wash the spinach well and boil it in a little water for 2 to 3 minutes. Once it has cooled, blend the spinach and banana together into a smooth paste.
In a bowl, mix the flour, egg, milk, spinach and banana paste and a pinch of cumin thoroughly. The batter should be neither too thin nor too thick, just loose enough to pour easily onto the pan.
Grease a non-stick pan with a little ghee and pour small rounds of batter over a low flame. When one side has set, turn each pancake carefully and cook the other side until soft. Do not let them become hard or dry for a child.
Cut the pancakes into small, soft pieces suited to the child's age and eating skills. The recipe notes that babies under one year need no added salt or sugar; the ripe banana gives enough sweetness.
This recipe is based on a report by Bangla Tribune's lifestyle desk.
Photo: cyclonebill / Wikimedia Commons (CC BY-SA 2.0)
Source: Bangla Tribune
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