Searching an Old Cookbook for a New Breakfast (Vegetables! Gluten-Free!)
During The Kitchn Cure, I reorganized my cookbooks, filling one shelf with “Dang! I used to love this one!” books. Sundays at Moosewood was a favorite of mine in college, so it went on a low shelf. I have been meaning to think of new breakfast options for my kids, who are getting older and would rather sleep a few more minutes and skip breakfast. They need protein in the morning and I love starting their day with veggies, so Moosewood’s vegetable pancakes were the perfect option.
I tend to prefer restaurant cookbooks, because you know chefs aren’t messing around with extra steps just to feel fancy. If there’s something complicated in a restaurant recipe, it’s there for a reason. Most of the recipes are straightforward and easy to multiply for a bigger crowd.
Sundays at Moosewood vegetable pancakes are no exception. I found a version of the recipe online here, but the book calls for cabbage, whereas that one calls for leeks. I made a few substitutions myself, using shallots instead of scallions, slivered almonds for added protein instead of water chestnuts and finely ground cornmeal instead of flour, since one of my children is experimenting with going gluten-free. Y’all, they were so good!
I chopped my veggies in the food processor, adding the other ingredients for a quick whirl at the end, so the pancakes were easy to make. They also keep well in the freezer if you make a lot, or in the fridge for the next day. You might end up eating them later that day, because they’re delicious! While the cookbook recommends duck sauce, ketchup was good, too.
How do you get a healthy breakfast into teenagers? And please hit me with your high protein, gluten-free favorites!
(Images: Anne Postic)