Picky Kids, Tired Parents? This Savory Breakfast Delivers Protein From a Sneaky Source

At one point or another, most kids go through a picky eater phase… which may mean serving some not-so-healthy meals just to get breakfast on the table.

We turned to recipe developer, photographer, and food stylist extraordinaire Aubrey Devin to create a nutrient-dense take on pumpkin pancakes that will solve even the trickiest picky eating problems. They’re made with chickpea flour for added protein, and by simply switching up the toppings, you can make a tasty and filling meal for both kids and adults alike.

Stay tuned for more picky eater and parent-approved recipes! 

Savory Pumpkin Chickpea Pancakes Two Ways

For the little ones, this recipe makes mini chickpea pancakes just waiting to be topped with apricot jam and butter. For the grown-ups (or more adventurous kiddos), serve the same pancakes with smashed peas, feta, and herbs.

Yield: 2 kid servings + 2 adult servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients:

½ cup canned pumpkin purée

¾ cup sprouted garbanzo bean (chickpea) flour

⅔ cup milk of choice (we used unsweetened almond milk)

4 eggs

½ teaspoon fine sea salt (or 1 teaspoon flaky sea salt) 

½ teaspoon curry powder, optional

¼ cup onions, sliced (white, red, yellow, or even scallions work)

½ cup savoy cabbage, thinly sliced (or any leftover veggies, as long as they’re thinly sliced or diced — cabbage, dark leafy greens, carrot shavings all work) 

Cooking spray or oil

1 ¼ cups frozen peas, defrosted (run under cold water in a colander if still frozen)

3-4 oz feta, crumbled (roughly ⅔ cup) 

1 tablespoon fresh dill, chopped

2 tablespoons fresh mint, roughly chopped

For serving: 

Apricot fruit spread

Butter

Instructions:

Preheat oven to 425° F. Place a large (roughly 10- to 12-inch), oven-proof, heavy-bottom or cast iron skillet and a muffin tin in the oven while it preheats. You want the skillet and the muffin tin to be hot when you’re ready to pour in the batter. 

In the base of a blender, add the pumpkin, chickpea flour, milk, eggs, and salt. Blend on high for about 30 seconds. (If you don’t have a blender, you can also whisk ingredients together well.) Let the batter sit for a couple minutes to allow the flour to absorb the liquid fully, then set aside. 

Once the oven is preheated, carefully remove the muffin tin only and coat generously with cooking spray. Pour or spoon out 2 tablespoons of batter into each muffin tin, filling 8 of the cups (1 cup of batter total). Bake for about 8 minutes, until the edges are slightly golden brown and the batter is cooked through.

While the kids’ mini pancakes are baking, add the curry powder to the remaining batter for the adult version, and give it a quick stir. 

Carefully remove the cast iron skillet from the oven and generously coat the base and sides with cooking spray. Pour in the rest of the batter and top evenly with the onion, cabbage, and any other veggies you’re using. Spray lightly with cooking oil, then place in the oven. The adults’ pancakes need about 8-10 minutes in the oven, until the edges are slightly golden brown and the batter is cooked through.

Add the peas to a small mixing bowl. If kids are picky about mixing foods, separate ½ cup peas and a couple small cubes of feta in two separate bowls and set aside. In the main bowl (or if kids don’t mind mixed ingredients), smash the peas with the back of a fork, then add the feta and mix to combine. If kids like herbs, add and mix again. If not, portion out kids peas and feta, then mix in herbs for the adult version only. 

Let pancakes cool for a couple minutes after you remove them from the oven before removing from the tin and skillet. 

Top the kids’ mini pancakes with butter and apricot jam. Serve whichever version of the pea-feta mixture they’re having on the side.