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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:

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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






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  1. Pingback: veggie pancakes | the simple maven

  2. pauline

    April 1, 2013 at 1:36 pm

    Reply

    These were good, added cut up onion, spinach and broccoli but as others mentioned waaaay too salty, Had to throw out the first round and I remade using only 1/4 tsp of salt and added a pinch of garlic and they were delish!

  3. kristin

    March 26, 2013 at 2:10 am

    Reply

    This turned out great! It was a little salty for my taste so the next time I would probably lessen or do away with the salt. Thanks for this recipe!

  4. Michelle Hill

    March 10, 2013 at 12:53 pm

    Reply

    So good! I think they are awesome but doughy enough that more veggies could be packed in. Next time I will add another cup of finely chopped cauliflower and some curry powder and serve them with chutney! So many variations to try!

  5. vensel96

    March 5, 2013 at 7:05 pm

    Reply

    I didn’t have zucchini, but had some left over cauliflower so I used that and carrots. My kids like their food with more flavor so I added some cumin, garlic powder, black pepper and cilantro. They were FABULOUS!

  6. Taryn

    February 13, 2013 at 4:06 pm

    Reply

    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!

  7. karey

    January 31, 2013 at 11:32 am

    Reply

    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!

  8. kgasparini

    January 2, 2013 at 10:39 am

    Reply

    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

      Reply

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

  9. Kristin

    November 26, 2012 at 3:30 pm

    Reply

    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!

  10. brei

    October 23, 2012 at 7:33 pm

    Reply

    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 :-)

  11. Lori

    September 17, 2012 at 7:01 am

    Reply

    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 :-)

  12. Pingback: Toddler Food (12-18 mo) September 2012 Menu | OAMC from Once A Month Mom

  13. Rubina

    July 20, 2012 at 12:45 pm

    Reply

    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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  18. Ira

    January 17, 2012 at 7:21 pm

    Reply

    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!

  19. Evie

    December 5, 2011 at 8:50 pm

    Reply

    Delicious!!!

  20. Alice

    November 10, 2011 at 4:46 pm

    Reply

    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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  22. Michelle W

    September 24, 2011 at 11:59 am

    Reply

    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!

  23. kerri

    June 20, 2011 at 6:06 pm

    Reply

    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!

  24. Jen

    June 14, 2011 at 12:21 pm

    Reply

    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!

  25. Ali

    June 9, 2011 at 9:53 am

    Reply

    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!

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