These chicken chickpea pancakes are a great savoury option for those trying to increase protein and greens into their child’s diet. These chaps are jam-packed with brain nourishing protein and one batch of sixteen pancakes contains four eggs, 100 grams of chick peas, and one chicken breast as well as the bonus of a whole courgette. They are delicious dipped in paleo tomato ketchup and can be given at breakfast, in a lunch-box or for supper. You can freeze them and heat them up briefly in a frying pan or in the oven.
I have so many kids that come to my clinic who will only eat beige food. They live off white refined carbohydrates in the form of potato waffles, toast and pasta and consistently refuse to eat any meat or vegetables. Sometimes this is because of significant swallowing or chewing issues, due to enlarged tonsils or reflux or maybe due to more deep rooted sensory issues. Texture is one of the key problems for these children and they need food that is going to slip down their throat easily without causing any irritation or pain. Very often their reflux is so bad they fear eating food that even resembles meat or green vegetables. This is why turning them into pancakes is often a winner!