[vc_row][vc_column][vc_column_text]Being a parent would mean having to juggle between various tasks, responsibilities and roles. If you’re a working parent especially, cracking your head about meal ideas to prepare for your child, would be a daily chore and sometimes, it can be truly nerve wrecking! That’s because, you not only have to ensure that it’s delicious enough to be enjoyed by the young ones, you’ve also to be sure that every bite is packed with nutrition.
To help you out, we’ve got two delicious and nutritious recipes for you to prepare for your child. Plus, these snacks are great for children on-the-go and can be packed before hand. Hence, giving you more time to focus on other tasks!
Pancake faces
[/vc_column_text][vc_column_text]Ingredients
For pancake:
| 190g | All-purpose flour |
| 3 tsps | Baking powder |
| 300 ml | Fresh milk |
| 1 | Large egg |
| 1 tbsp | Honey |
| 30g | Unsalted butter, melted |
| A pinch of salt | |
Method
- In a large bowl, sift flour and baking powder together.
- Then, make a well in the centre and gently whisk egg, milk, honey, butter and salt.
- Mix well and until smooth.
- Heat a non-stick pan and grease lightly with some butter.
- Scoop the batter onto the pan and cook on both sides.
- Once pancakes are cooked, set aside to cool.
- Lastly, spread the topping of your choice and pack in a container for school.
[/vc_column_text][vc_column_text]Pancake topping suggestions: Strawberry with cream cheese, banana with homemade chocolate spread, fresh fruits, nuts and seeds.
Veggie Muffins
Ingredients
| 1 ½ cups | All-purpose flour |
| 1 tsp | Baking soda |
| ½ cup | Honey |
| ¼ cup | Milk |
| 1 tsp | Vanilla extract |
| 1 cup | Zucchini, shredded |
| 1 | Large egg, beaten lightly |
| 115g | Unsalted butter |
| ¼ cup | Parmesan cheese |
| 1 tsp | Ground cinnamon |
| A pinch of salt | |
Method
- Preheat oven to 170 C.
- On a baking tray, line muffin cups or if you’re using a muffin pan, grease lightly with oil or butter.
- In a large bowl, combine flour, baking soda, cinnamon and salt.
- In another bowl, mix egg, butter, milk and vanilla extract.
- Mix egg mixture with the flour mixture and mix until you have a smooth batter.
- Then, with a wooden spoon, fold in shredded zucchini and parmesan cheese.
- Fill muffin cups or pan about 2/3 full and bake for about 20 to 25 minutes, until muffins are cooked through.
- Cool on a rack and store until ready to be enjoyed.
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