Veggie Pancakes

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 mins Cook Time: 20 mins

nut free

Ingredients

  • 1/2 cup grated carrots
  • 1/2 cup grated zucchini
  • 1 Large Egg
  • 1/4 cup Milk*
  • 1/2 cup All Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Kosher Salt
  • Cooking Oil Spray

Preparation

1. Place the grated vegetables in a bowl.

2. Whisk the egg and milk in a separate bowl and pour over vegetables.

3. Whisk the flour, baking powder, and salt together in a bowl and sprinkle over the vegetable mixture. Toss to combine.

4. Coat saute pan with oil or spray over medium heat.

5. Place 1 tablespoon of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.



To Freeze: After cooking, 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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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime should must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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