We are currently out of duck eggs so for breakfast this morning I had to rely on the tricks I developed in our egg-free days. I whipped up these pancakes, which were a huge hit with Ellie. I genuinely enjoyed them too!
A recipe like this is great because not only is it egg-free and nut-free, it's also dairy-free, sugar-free and a great way to sneak liver into your little one's diet. This could be made with a lot of different vegetables, like pureed butternut squash or cauliflower. When I bring these over to Ellie's highchair she shouts: "Pancakes!"
3 chicken thighs (pastured or free-range, organic if possible)
2 chicken livers
2 zucchinis, peeled and chopped
pinch Celtic sea salt
Blend all ingredients together in a food processor. Heat fat in a frying pan (I used lamb fat, which added a lot of great flavor). Drop tablespoons of the batter into the hot pan and cook for a couple minutes on each side. They should get a caramelized look to them when they're ready to flip. Serve immediately!