This is one of my all-time favorite savory breakfast items. I created this recipe for a client’s child—a picky eater who wouldn’t touch any vegetables. I took some popular kid foods—potatoes, eggs, cheese, and milk—mixed them with some colorful veggies, then baked the mixture on a sheet pan. Cut into palm-sized rectangles, the resulting savory “pancakes” were a hit. They taste as good as they look and are filled with gut-friendly nutrients, including fiber and prebiotics. I like to use a box grater, but if you prefer a food processor or mandoline, that’s fine. Make sure not to overblend with the food processor.
Thin and crisp with a cinnamon-sugar sprinkle, these are a cross between Cinnamon Toast Crunch cereal and supermarket graham crackers. Unlike store-bought ones, these are a hundred percent whole grain.