Green Veggie Pancakes
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Green Veggie Pancakes

Green Veggie Pancakes recipe from



Especially after having Gemma life has gotten a bit easier since we started using One Potato three days a week. That still leaves me with 4 nights a week to cook since my kids don't really ever want to go out to eat these days. There's something about staying home after long busy day that just feels good to all of us.

Since we buy all of our produce at our local farmers market, without fail I end up getting overly excited about the abundance of fresh food and buy too many vegetables.

Green Veggie Pancakes recipe from

These Green Veggie Pancakes are the best use of a variety of vegetables that I've ever made. You can use broccoli, cauliflower or zucchini in these, but I have also tried grated Brussels sprouts and squash which work too. They're unbelievably easy to prepare, only take minutes to whip up and a perfect vegetarian recipe for kids like Kenya or for newer eaters who want to hold them in their hands. They freeze beautifully too, so you can have a bunch at arms reach on busy nights.

I've been making these Green Veggie Pancakes a lot lately, so they're a perfect choice for Rewind Wednesday.

When you've got two kids running around the kitchen and you're trying to focus on too many things at once, mistakes happen (I guess welcome to motherhood, right?). The other night, I had tossed zucchini, broccoli and cauliflower into the food processor to make Crock Pot Lasagna and accidentally left it running while I ran to answer the phone. The next thing I knew, the veggies that were supposed to be roughly chopped were now chopped so fine that they wouldn't work in the dish. Argh. As you know, nothing bugs me more than wasting food, so I stashed the overworked veggies in the fridge and chopped up a new batch for the lasagna. The next day those finely chopped veggies were staring me in the face when I opened the fridge and I swear I heard them say, "well?"

Green Veggie Pancakes recipe from

Whenever you have leftover vegetables (or flat out botch a recipe like I did), the addition of an egg, flour and some herbs can turn a mistake into one of the most delicious and happiest of accidents. Case in point are these Green Veggie Pancakes. They work great as a side dish or even on their own for lunch or a snack. Add any one of a variety of dips or sauces and things get even more fun. They are easy to make, fun to eat and perfect for the whole family....whether you intend to make them or not!

Green Veggie Pancakes  (Serves 4)

  • Prep Time: 2 mins,
  • Cook Time: 8 mins,
  • Rating:
    Rate this recipe
When you've got two kids running around the kitchen and you're trying to focus on too many things at once, mistakes happen (I guess welcome to motherhood, right?). The other night, I had tossed zucchini, broccoli and cauliflower into the food processor...


  • 1 cup zucchini, broccoli, and/or cauliflower
  • 1/4 cup flour
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • canola or vegetable oil


  1. 1. Place the vegetables in a food processor and pulse to chop fine.
  2. 2. Add the chopped vegetables into a bowl along with the flour, salt, egg, basil and garlic powder. Mix to combine.
  3. 3. Heat oil in a skillet over medium heat and place 1 tbsp of the batter into the pan for each pancake.
  4. 4. Cook for 1-2 minutes on each side.
  5. 5. Serve with marinara sauce or dip of your choice.

Accompaniments: Marinara sauce, Ketchup, or Mustard

Green Veggie Pancakes

Nutrition Information

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  1. Chrisitna

    June 18, 2016 at 4:45 pm

    We have been eating these for years and LOVE them! We use all three veggies (broccoli, cauliflower and zucchini) in a batch and call them Hulk Pancakes. One kid likes to dip them in ketchup and the other in ranch. We usually do a trip batch and freeze the leftovers. But my issue- I hate standing over the stove for that long! Suggestions on a way to bake them? Temp and time?

    • C. McCord

      June 22, 2016 at 1:05 pm

      Hulk Pancakes, cute! I haven’t tried baking them. The batter is the consistency of pancakes and they need to hit the hot skillet to start cooking immediately or they would spread too thin. I have made pancake batter into “muffins” like in this recipe: Maybe that would work for these veggie pancakes? Let me know if you try and how it comes out!

  2. Susan J.

    February 17, 2016 at 12:36 pm

    I made these earlier with some broccoli that was at the end of its life in my refrigerator. I followed the recipe exactly and they turned out great. Thanks.

  3. Tracy

    February 10, 2016 at 11:32 am

    I can’t wait to make these! I don’t have the raw veggies on hand but I have frozen broccoli and cauliflower. Can I steam them and make it with steamed vegs or does it need to be raw for some reason? Thanks!

    • C. McCord

      February 11, 2016 at 9:53 pm

      The raw veggies aren’t as wet so they make a better pancake batter!

  4. Samantha

    February 10, 2016 at 9:36 am

    I wonder if this would work from the pulp from a juicer?! Anyone have any thoughts?

    • C. McCord

      February 11, 2016 at 9:54 pm

      Interesting! It is definitely worth a try and I think it would work!

  5. cass

    January 20, 2016 at 7:16 am

    Very good, but really they are just zucchini fritters. I wanted them to be cooked through because of the egg so mine were much more browned – If I had flipped them when the coloring was like the photo they would’ve been mushy and falling apart. My 9 month old had a little trouble with them as they sort of crumbled in hands but he will get the hang of it! Left out dried basil & salt and used organic garlic in place of the powder.

  6. Hb

    July 29, 2015 at 4:39 pm

    Do these freeze well?

  7. Jeneva

    March 5, 2015 at 8:41 pm

    Time to face the music armed with this great inoonmatifr.

  8. levitra

    February 25, 2015 at 7:52 am

    The ability to think like that shows you’re an expert

  9. Liz

    October 22, 2014 at 11:00 am

    I just made a double batch of these with what I had on-hand: steamed broccoli, red onion (raw), and cooked ground chicken (approx. 2C in total). I went with 1/2t salt + 1/4t garlic salt, so a little less salt than the recipe calls for. They turned out great! Very tasty and good consistency (not crumbly at all). I’m looking forward to seeing how my daughter likes them tomorrow. Thanks for another great recipe idea!

  10. Marília

    June 3, 2014 at 4:50 am

    Another of your recipes that I love. I really thought this wouldn’t turn into a batter and that I would have to add some water or milk, but I let it sit for a few minutes and when I returned to the bowl it had turned into a beautiful batter. I added some curry and they turned out delicious. I’m definitely going to do these again and add different vegetables.

  11. Gabriela

    April 9, 2014 at 3:09 pm

    They were delicious. One of my 2 toddlers had 3 just immediately. The other one wasn’t so impressed, but he eats steamed broccoli well, next time I hope for better luck!

  12. stlyha

    January 18, 2014 at 12:34 am

    We really liked the taste of these, but had a hard time getting them cooked in the middle (they were mushy and not hot). Is this typical, or am I doing something wrong with frying (not my strength…).

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  15. Leyla

    December 3, 2013 at 11:20 am

    I am officially in love with this recipe. I made it tonight and the three of us (my little one, my husband and I) were almost fighting over these burgers :) PS. I added some turkey into the vegetable mix.

  16. Denise

    November 3, 2013 at 7:18 pm

    I love this recipe. On the Parent’s veggie pancake video, what is the appliance that you are using?

  17. Pingback: Eat Your Veggies | Charlotte Moms Blog

  18. Martha

    September 22, 2013 at 12:13 pm

    Wow my 13 mo old son LOVES these and I’ve been struggling to get him his veggies – thank you!

  19. Martha

    September 22, 2013 at 12:12 pm

    Wow my 13 mo old LOVES these – just ate 2 and half in about 10 minutes – thank you!

  20. Britt

    September 15, 2013 at 4:49 pm

    This is soooooo good! My 10 month Old loves these just as much as I do!

  21. Sarah H.

    September 12, 2013 at 6:06 pm

    My son looooves these! He is typically great with eating veggies but doesn’t like summer squash or zucchini, so these are the perfect solution!

  22. sarah

    September 11, 2013 at 11:23 am

    Oh my gosh! My daughter who won’t eat ANYTHING just ate these!! Thanks so much for the recipe, always trying to get her veggies in!!

  23. Diana

    September 11, 2013 at 12:21 am

    Love this recipe! Did it with carrots, zucchini, fresh basil and green onion and used whole wheat flour to make it a notch healthier. Delicious. Thanks for the idea.

  24. mel93ag

    June 26, 2013 at 1:23 pm

    My 15-month-old daughter who refuses to eat vegetables gobbled these up! They are definitely joining our lunch rotation.

  25. Jennifer

    June 12, 2013 at 1:12 pm

    Yummy! We make veggie pancakes for our 13 month old. His favorite- shredded zucchini, carrot, apple. When in doubt add a little fruit. Parsnip and pear is a nice combo as well.

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  27. Elizabeth@Table4Five

    April 30, 2013 at 4:18 pm

    If I can convince my son to make these for himself, I’ll let you know what he thinks!

  28. Lauren

    April 25, 2013 at 11:37 am

    These are deLISH! My 12 month old will sometimes eat more broccoli in one sitting than is good for anyone, and other times he totally rejects it. I used broccoli and only 1/4tsp kosher salt and he LOVED them! So easy to make, especially if you pre-chop the veggies and combine them with the other ingredients as needed.

  29. Stefania

    April 19, 2013 at 11:09 am

    Ok this might be a silly question but is it one cup of each or one cup all together?

  30. Nirali

    April 1, 2013 at 11:31 am

    I have a bunch of sweet potatoes that I’d like to use up. Do you think I could add them to zucchini and broccoli in this recipe? If so, would I boil the potatoes first or just them in the food processor with the other veggies? Thank you! Love your site!

  31. Hanh Nguyen

    March 30, 2013 at 3:02 am

    What kind of flour are you using cake flour or all purpose flour? Pleaselet me know, I love all your recipients

    • catherine

      April 1, 2013 at 10:23 am

      You can pretty much use any type of flour you have on hand! I most often use Whole Wheat! Sometimes a mix of whole wheat and all purpose!

  32. Magee

    March 13, 2013 at 6:11 pm

    Wow! My 14 month old son ate FIVE of these! I added a pinch of shredded mozzarella at the end to help hold them together–I may make another batch when he goes to bed tonight. Thank you!!

  33. Karey

    March 11, 2013 at 11:21 am

    We dipped in some avocado with lemon – what a great recipe for my girl who doesn’t like broccoli or cauliflower! Thanks!

  34. allie

    February 27, 2013 at 12:21 pm

    Does this recipe call for the veggies to be steamed or raw?

    • catherine

      February 27, 2013 at 12:49 pm

      The veggies are raw! They’ll cook while you’re pan frying the pancakes!

      • Felipe

        February 4, 2014 at 7:20 pm

        i got a while behaviours for shtirs, additional im or her my logic side of the brain doesnt work, indeed i guess ill draw each will for you. Where can i entrance you though? i think anyone might also want to havelike a terrible us pleasure song as well.

  35. JTmama

    February 11, 2013 at 6:11 pm

    I’ve made a similar recipe with almond meal instead of flour for a gluten free version (and mashed banana, if you want it sweet).

  36. Kelly

    February 7, 2013 at 2:41 pm

    Are you measuring the vegetables chopped or in whole form? (I.e., pre or post food processor?)

  37. Rechal

    February 7, 2013 at 1:42 pm

    Can these be frozen? Going on vacation next week to FL and we are staying in a condo so want to take some frozen things on the plane for my 13 month old daughter to eat there instead of going out.

  38. jmspdx

    February 5, 2013 at 2:01 pm

    Very similar to the vegetable pancakes in the Petite Appetite cookbook.

  39. Joanne

    January 31, 2013 at 4:30 pm

    I have made several recipes from this site and enjoyed them all; however, I do agree this one is far too salty, you could use half the salt and it would still taste fine.

  40. luna

    January 24, 2013 at 8:05 pm

    Delicious, my 13months old just ate 4 of them,I add chopped red onion and they were Weelicious. this is my new favorite website,can wait for tomorrow for try something else. thankkkkssss so muchhh Catherine.

  41. luna

    January 24, 2013 at 4:55 pm

    Do I need to cook the veggies first?.

    • catherine

      January 25, 2013 at 11:40 am

      Nope! Add them raw! They’ll cook with everything else once they’re in pancake form!

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  43. Nathalie

    December 19, 2012 at 1:20 pm

    Made these today, the boys ate about half each which was better than nothing! :) I made mine with zuchini and brocoli and I added some cheddar cheese, I tried some and I thought they were very good and easy to make! A little saltier than I would like so I would cut it back just a small amount, overall great recipe and very adaptable :)

  44. amirasg82

    October 25, 2012 at 12:07 pm

    Catherine- can these be made in the oven and still taste as good? and what can I substituefor flour?

    • catherine

      October 25, 2012 at 1:26 pm

      I haven’t tried them in the oven, but I think it would work if you sprayed them with oil or melted butter! As for the flour, it helps hold everything together. So what is your purpose for replacing it? If you’re avoiding gluten you could try a gluten-free flour blend!

  45. laurel.clapper

    October 10, 2012 at 7:38 pm

    I am a huge fan of these veggie patties. I made them this morning for my 13 month old. I used raw broccoli, onions, kale, and carrots and just chopped them in the food processor. They came out great… a tasty moist patty with herby garlicy flavor. Charlotte loved them! She ate the two I gave her and then reached to pull one off of Daddy’s plate. I used the rest of my veggies to make another large batch to have on hand and put some in the freezer. How great is it that my baby is eating kale!?

  46. Natalina

    September 9, 2012 at 8:27 am

    I just made these this morning and they came out quite delicious! You should come up with a version using butternut squash and thyme!

  47. Elaine

    August 23, 2012 at 8:15 pm

    I made these tonight for my 20month old daughter and she didn’t like them at that much. I even let her dip them in ketchup and she spit it out and through it on the floor. ;-/ I think they were a bit salty, so next time I will put less salt. I liked them a lot and they were easy to make. I am sure my husband will like them, so I will try making them again.

  48. wyma0501

    August 14, 2012 at 11:51 am

    Made these with carrot and cauliflower!! Turned out great! My 15 month old loves these.

  49. Laura

    July 31, 2012 at 9:03 am


    Thank you so much for all your recipes! They have gotten us through months. My son (17 months) has recently formed an aversion to meat. He loves all your veggie “cakes”. Have you ever tried adding meat to these? I tried your zucchini and chicken nuggets, but he won’t eat them. If you have any suggestions for adding some meat to the veggie cakes, I would be so appreciative! We love all your recipes, so thank you so much!

  50. Joan

    July 17, 2012 at 9:04 pm

    I just made these with cauliflower, green onion, and cucumber (it’s what was in the fridge!). Well they are FANTASTIC! My husband and I cannot stop eating them, honestly I don’t know if I’ll have any to freeze! I was looking for more finger food ideas for my 11 month old and these are perfect. They remind me of a pakora without the frying!

  51. Susanna

    July 13, 2012 at 10:07 am

    can you do this with Yellow Squash? or it won’t taste good?

    • catherine

      July 13, 2012 at 6:16 pm

      I think yellow squash would be lovely!

  52. Asmaa moussa

    July 3, 2012 at 1:03 am

    well, I like it but it’s not the season of broccoli or cauliflower here.. what are other options to mix with zucchini

  53. mircat

    June 27, 2012 at 2:41 pm

    I first made these for my LO a few months ago, when he decided he was “done” with purees but still only had 2 teeth. I quickly learned to double the recipe, as my husband and parents love them, too! I’ve tried freezing them after they were cooked, as suggested above, and they turn out fine, but he really does love them best fresh out of the pan. Most recently, I froze half a batch of the batter and then thawed and cooked it today. My husband said they were the best ones yet, and my LO ate 4 of them! Probably would have kept going if I hadn’t wanted to save at least a few for tomorrow’s lunch.

    PS: Love, love, LOVE the new look of the site!

  54. Veronica

    April 5, 2012 at 4:35 pm

    Just made these! Mine certainly were not as round and pretty as yours, but that didn’t matter because they were delicious! I substituted almond flour for regular flour. And added Parmesan cheese to the mixture! They were gluten free and absolutely amazing!

    • Veronica

      April 5, 2012 at 4:37 pm

      oh – also grated the zucchini, since I have yet to discover the wonderful world of food processors. Worked perfectly for me!

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  56. jenna

    March 28, 2012 at 1:39 pm

    well, i got a couple of them to turn out, i think i had too much veggie and not enough egg and flour, i will still try them again

  57. jenna

    March 28, 2012 at 1:02 pm

    ohhh, these failed for me! they just stuck completely! i even tried olive oil first then canola oil, but they just fell apart. i used frozen broccoli (thawed) and fresh zucchini… wonder if only fresh works:(

  58. Jess

    March 12, 2012 at 2:40 pm

    Do I need to boil the vegetables first or use them raw?

    • catherine

      March 12, 2012 at 2:55 pm

      Use them raw!

  59. Danyel

    February 29, 2012 at 2:33 am

    I just wanted to thank you for this recipe. My LO won’t eat steamed veggies, but she went to town on these. I liked them too. These will definately be a regular in our house. Now I can give LO veggies for snack, and she will actually eat them.

  60. Brandi

    February 27, 2012 at 1:22 pm

    I didnt read through all the comments so I’m not sure if anyone else tried this but I used this mixture as a breading for chicken nuggets and my kids love them!!! I also used coconut flour instead of regular flour and added 2 extra eggs. Thanks so much for the recipe!!

  61. Elizabeth

    February 13, 2012 at 10:06 pm

    Can these be made, then frozen?

    • catherine

      February 14, 2012 at 11:25 am

      Yes! Make them all the way. Place on a cookie sheet in the freezer until they are completely frozen. Transfer to an airtight container or ziploc baggie.

  62. Jane

    February 13, 2012 at 6:37 pm

    I’ve made this twice and about to make another batch tonight. My 13 months old loves it. Thanks for this great recipe, Catherine. I’ve tried the black bean pancake once but my daughter doesn’t like it. This one is a keeper.

  63. adry

    February 11, 2012 at 7:53 pm

    I made this today using a combination of zucchini and carrots, also did not have dried basil so I used little bit of dried dill; they were delicious!! Ok my little kids did noy like them they tried them but refused to eat the : ( I’m still trying to get them eat their veggies, so I am not given up, I will definitely do this recipe again, I love it. Thanks Catherine : )

  64. Jessica

    February 9, 2012 at 10:14 am

    Mae these using just broccoli. They were pretty good and mild tasting. My 2 year old actually tried one. He usually will not even taste new foods. I would say they were a success!

  65. AlliCat

    February 3, 2012 at 4:05 pm

    I made them last night for my daughter (almost 1 yr old) and she loved them, although admittedly she eats pretty much anything we put in front of her. I ended up doubling the amount of flour and using two eggs instead of one. Otherwise it seemed like there was too much green stuff and not enough batter to hold it together.
    What I really like about it for us is that this exposes her to a different texture instead of just steamed and mashed fruits and vegetables all the time. Plus I can see it being something she will enjoy for a long time to come! Thanks Catherine (p.s. I’m a Loiusvillian too! Go Louisville;-))

  66. Tricia

    January 30, 2012 at 11:12 pm

    That is the funniest story ever, and sounds like something that would happen to me….but it sound like a Yummy snack…I’m gona try it for my 17mo old…can’t wait…Thank you! :)

  67. Judy Schneider

    January 30, 2012 at 12:13 pm

    I made the green veggie pancakes using zucchini and broccoli for my 13 month old grandson. My daughter said he “loved” them. I was wondering if using a combination of carrots and parsnips, or carrots and turnips would work equally well. Would using cauliflower alone be too bland? I’ve made mock mashed potatoes using just cauliflower and they were a big hit. Keep those recipes coming!

    • catherine

      January 30, 2012 at 12:28 pm

      The basil and garlic powder add flavor so I don’t think cauliflower alone would be too bland, but I do love the combination of colors and textures! Carrots and parsnips would work, too!

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  70. Jill

    January 22, 2012 at 8:22 am

    These remind me of Dr. Praegers veggie patties. I have been wanting to try a recipe like this. Thanks!

  71. Emileigh

    January 21, 2012 at 11:20 am

    Made this and it was wonderful. Two changes though. I decided to shred the veggies like hash browns and the texture was amazing. Second used a local (healthy) pre-made pancake mix – just enough to cover the veggies in a thick batter. Looks exactly as the photo, which is really good. Served with non- fat sour cream with some spices ( chipotle, currie & wasabi). YUM!!!!

  72. Sandra Heusel

    January 20, 2012 at 7:14 pm

    These were good, but I found there was way too much salt in the recipe. Maybe that’s just me! :)

    • catherine

      January 20, 2012 at 7:49 pm

      I totally hear you! Especially if you have a more sensitive palate. Did you use kosher salt or table salt?

  73. Christine

    January 19, 2012 at 9:52 pm

    what is kosher salt?

  74. Keith's Mom

    January 19, 2012 at 2:54 pm

    I made these GF by substituting in the Red Mill Gluten Free All Purpose Flour and they turned out great!

  75. Maya S.

    January 19, 2012 at 2:24 pm

    OMG! These were so amazingly delicious! They remind me of korean pancakes. Made a dipping sauce of soy sauce, vinegar, sesame oil…and my toddler just devoured them. I am going to make a ton to freeze, I hope they will be just as good. Thank you, Catherine!

  76. Lisa G.

    January 18, 2012 at 7:56 pm

    Just made these with cauliflower and they were delicious! Would it be okay to try them next time with whole wheat flour?

    • catherine

      January 20, 2012 at 3:18 pm

      You can use whole wheat flour, but it will probably change the consistency. Try using a 1/4 to 1/2 less flour and add more as needed. I hope it works out and I’m glad you liked them!

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  78. Michelle rowe

    January 17, 2012 at 10:53 pm

    Just working on a post for veggie pancakes, yummy! Love this

  79. Lisa

    January 17, 2012 at 9:29 pm

    I made this for my 17 month old and she loved them! Great way to get veggies in:)

  80. Del Carmen

    January 17, 2012 at 7:52 pm

    Can I use spinach instead??

    • catherine

      January 18, 2012 at 1:05 pm

      You could try spinach! It will be a different texture than the veggies I used. Make sure to use fresh spinach because frozen would be too wet. Happy experimenting!

      • Del Carmen

        January 18, 2012 at 9:50 pm

        OMG! The spinach worked!! They were so green looking, I didn’t think my 3 yr old would even try them, he just gobbled the 2 I put on his plate, I was like ‘What just happened??’ Will double recipe next time, they were so so good.

        • catherine

          January 20, 2012 at 3:17 pm

          Yay I’m glad they were such a hit! Go you!

  81. Laura

    January 17, 2012 at 7:06 pm

    Since my DD was a wee one, I have made veggie pancakes for her. One of her friends whi will absolutely not eat veggies LOVES them! (I do call them veggie pancakes, so I don’t think it’s sneaky!) I use a mixture of ground grains to make 1 cup of flour, 1 cup or so of milk and add cheese (b/c we love it!) and a bit of baking powder. I love recipes like this b/c you can switch it up to use whatever veggies you have in the fridge.
    What a happy accident for you!

  82. catherine

    January 17, 2012 at 5:06 pm

    I can’t believe myself! I posted the wrong picture today. Losing my mommy mind. The correct pic is up! So sorry :)

  83. machelle

    January 17, 2012 at 5:06 pm

    My family loves pumpkin quinoa. I add 1 c. Of pureed pumpkin with 1 tsp vanilla, 1/2 tsp cinnamon 2 tbs grade b maple syrup to 1 1/2 c. Quinoa while cooking in the last 3 min.

  84. Donna

    January 17, 2012 at 4:41 pm

    I think my anti-veggie 7 year old will actually go for these – THANK YOU !!

  85. Angela @ Happy Fit Mama

    January 17, 2012 at 2:51 pm

    I’ve made these before and everyone loved ’em including my 19 month old twins and picky husband. It’s become a staple in our house!

  86. Kat

    January 17, 2012 at 2:13 pm

    Catherine, Is that a total of 3 cups veggies, or 1 cup total?
    I doubt my picky one will try these, but they sound awesome to me!

    • catherine

      January 17, 2012 at 3:10 pm

      1 Cup total!

  87. Chelsea

    January 17, 2012 at 2:06 pm

    how do you add quinoa? I never know what to do with it?

    • Rbhbkk

      February 5, 2014 at 12:34 am

      the problem and here in Brazil, the terahecs union is connected with a party of a very radical left-wing party linked to a retrograde communism and any difficulties negotiating with the government

    • JulieK

      January 23, 2012 at 11:32 am

      You could just add leftover cooked quinoa, but I like to grind up dry quinoa in a clean coffee grinder, and use the quinoa powder as a substitute for some of the flour!

  88. Kristi

    January 17, 2012 at 1:59 pm

    Yummy! Going to try these this week. Thanks!

  89. Lisa

    January 17, 2012 at 1:39 pm

    I serve my kids a recipe like this but I add quinoa.

  90. Alex

    January 17, 2012 at 1:25 pm

    Bought a zucchini yesterday with no plans for it – this is perfect! My son ADORES the broccoli, cheese and potato pancakes so I know he’ll love these too! The toothless toddlers of America and their nutrition-concious mothers thank you. :)

  91. linda

    January 17, 2012 at 1:06 pm

    This is just like yachaejeon, Korean veggie pancake.

  92. Diane

    January 17, 2012 at 12:31 pm

    Do not steam the veggies prior to mixing in with everything else?

    I am going to try this with my egg free version. I think it will be a go to for me. I am always looking for new savory breakfast ideas. Maybe I will put a little terriaki sauce on it… Thanks!

    • Liz

      January 17, 2012 at 2:03 pm

      What is your egg free version? We have egg allergy in my house. Thx. These sound delish!!!

      • Jen

        January 28, 2012 at 8:16 pm

        You can just use Ener G Egg Replacer found at places like Whole Foods.

    • catherine

      January 17, 2012 at 1:46 pm

      Nope. You do not need to steam the veggies!

  93. Stefany

    January 17, 2012 at 11:08 am

    I want to make these, so that I will eat more veggies (lol!) I’m a wuss when it comes to trying new things… so if I eat them, my 2yo probably will. Thanks for the great idea!

  94. Janelle

    January 17, 2012 at 10:36 am

    Love the veggie recipes, keep them coming please! :)

  95. Monette

    January 17, 2012 at 10:05 am

    You just made a chinese pancakes without the green onions! :)

  96. Floor Hausel

    January 17, 2012 at 7:36 am

    What a fantastic easy healthy idea!! Love it!! and I am sure my almost 1 year old daughter Quinn will dig into it with a big smile. Going to try it tonight!!
    Big thanks from Amsterdam, the Netherlands