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Veggie Pancakes

April 15, 2009

My cousin, Raleigh, emailed me the other day and asked me to come up with a veggie pancake recipe. Sounded like a great idea to me, but would kids eat a vegetable pancake? Only one way to find out. "Kenya!" I decided to make a basic pancake batter, minus the sugar, add julienned vegetables and then sauté them until golden. Wow! Kenya loved them. Even I was shocked at how easy and delicious these were to prepare.

They're perfect to serve for brunch, put in a lunch box or even to have as a side dish at dinner. Kenya and I whipped out a bottle of Krazy Ketchup and dipped away eating up the entire batch in one sitting!

We used these to make this recipe:

Veggie Pancakes  (14 Pancakes)

  • Prep Time:5 minutes,
  • Cook Time: 20 minutes,
  • Total Time: 25 minutes,

Ingredients

  • 1/2 cup carrots, grated
  • 1/2 cup zucchini, grated
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • oil or canola oil spray

Preparation

  1. 1. Place the grated vegetables in a bowl.
  2. 2. Whisk the egg and milk in a separate bowl and pour over vegetables.
  3. 3. Whisk the flour, baking powder, and salt together in a bowl and sprinkle over the vegetable mixture. Toss to combine.
  4. 4. Coat saute pan with oil or spray over medium heat.
  5. 5. Place 1 Tbsp of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.
  6. 6. Serve.
  7. *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

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Comments






  1. Taryn

    February 13, 2013 at 4:06 pm

    For the first time in my adult life I just ate carrots and zucchini and liked it! I took a bite to entice my son to eat it and I ended up eating it. Lol. Yummy!

  2. karey

    January 31, 2013 at 11:32 am

    My daughter has recently started turning her nose up carrots (gasp) one of my go to veggies for her. I made these with a cup of carrots and sprinkle of parm and she downed them like candy. Thanks for your great recipes!

  3. kgasparini

    January 2, 2013 at 10:39 am

    Just wondering….do you have to squeeze out any moisture from grating veggies before mixing these up with dry ingredients? Thanks

    • catherine

      January 2, 2013 at 10:53 am

      Nope! You can just grate and throw them right into the mix!

  4. Kristin

    November 26, 2012 at 3:30 pm

    Made these with grated red bell pepper instead of zucchini and added some fresh parsley. I didn’t use any salt. I think I might add in some grated cheddar next time. Yummy!

  5. brei

    October 23, 2012 at 7:33 pm

    I haven’t made these yet but the pea cakes from the cookbook were amazing! People need to buy the weelicious cookbook, I love it, my 2 yr old and my husband have loved everything I have made :-)

  6. Lori

    September 17, 2012 at 7:01 am

    Wish I would have read some posts before making because I found them really salty too. I thought my son would like them like that but he didn’t like them at all. Other than the saltiness, I was shocked at how much they still tasted like regular pancakes. I put some maple syrup on them just to see how my son would react. He gobbled up a whole pancake! Guess he prefers sweet to salty when it comes to pancakes :-)

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  8. Rubina

    July 20, 2012 at 12:45 pm

    I agree with everyone, they are delicious!!
    Thanks for the tips about salt…I made with 1/2 tsp of salt and they are delicious. Would even be delicious with slightly less than that…

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  13. Ira

    January 17, 2012 at 7:21 pm

    This sounds great! Any reason why baking the instead of frying wont work? I’m cooking with a classroom of 3-year old pre schoolers tomorrow and they only have a mini convection oven in the room. Thans for the recipe!

  14. Evie

    December 5, 2011 at 8:50 pm

    Delicious!!!

  15. Alice

    November 10, 2011 at 4:46 pm

    These were fantastic!! I doubled the recipe and used whole wheat pastry flour for half of the flour. I’m going to try increasing the wheat flour next time. I doubled the batch and plan on freezing the rest for quick snacks in the car. Thanks so much for posting this!

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  17. Michelle W

    September 24, 2011 at 11:59 am

    My 16-month-old loved these! They are delicious and easy and quick. I’ll be making another batch later to freeze. We ate almost all of the first batch at lunch. Thanks for a great way to enjoy veggies!

  18. kerri

    June 20, 2011 at 6:06 pm

    my family and i love these! my 3 yr old and 15 month gobble them up! although mine were WAY too thick and tough, ideas for better consistency? thanks! love all the other variations! this is by far my favorite site!

  19. Jen

    June 14, 2011 at 12:21 pm

    Any reason not to feed these to my 10-month old, as long as the veggies are soft and chopped small enough? My pediatrician gave the ok on introducing egg whites and yolk. Thanks!

  20. Ali

    June 9, 2011 at 9:53 am

    Sara, I’ve heard ground flax seed (1 T) mixed with 3 T of water is a good substitute for eggs.
    I tried making these this morning. Didn’t have zucchini so subbed in 2 carrots (making 3 carrots total). Agree it was a bit salty. Will cut in half next time. Delicious though – Grady loved them!

  21. sara

    June 9, 2011 at 8:13 am

    These look delicious. My daughter has an egg allergy and every time I have tried to sub in something like this, it doesn’t work. Any suggestions for what I could use?

    • elisa

      June 9, 2011 at 3:24 pm

      hi sara,

      my son does too with egg whites. I just added buttermilk instead of milk and left the eggs out. worked great for me!

  22. Lynn

    June 6, 2011 at 2:49 pm

    I just made these & they were sooo goood! I added some (slightly mashed) black beans & some grated parmesean. (which made them a little salty so I’ll scale back the salt if I use parmesean again) Thanks so much…these were incredibly easy & super delicious!

  23. Dani

    March 20, 2011 at 8:27 pm

    O.M.G.

    Seriously!

    That is all I have to say :)

  24. Arlene

    March 7, 2011 at 1:55 pm

    These are good! I will just half the salt amount next time. I couldn’t figure out what my son should eat them with, so I ended up putting some thick Greek yogurt (or sour cream) and a bit of apple sauce on them, very yummy!

  25. zaee

    February 11, 2011 at 11:11 am

    oh does it make sense to pop the pancakes in the oven for a bit to cook them from the inside?

    • catherine

      February 11, 2011 at 6:36 pm

      You don’t have too but if you prefer to do that then its ok :)