What do you get when you combine two kid favorites into one recipe? Noodle Pancakes! These little guys are crispy and delicious. Not to mention filled with good-for-you veggies!
In my experience, there are two things that kids always seem to love — noodles and pancakes — so why not make a meal that combines both of them into one? Whenever we have pasta for dinner, I make extra to put in the fridge and use for this recipe the next day. These Noodle Pancakes are the perfect recipe for leftover noodles you aren’t sure what to do with!
Still, no matter what your child’s age, I find that most kids are very happy to do away with their knife and fork whenever possible. These Noodle Pancakes are easy to toss together and they also pack a ton of protein, veggies and carbohydrates into one scrumptious handful, making them perfect for any meal — even breakfast!
I love any recipe that uses leftovers, and this one fits the bill. With a family of five, I’m always making a little extra food just in case someone is extra hungry on any given night. It also saves me time because 9 times out of 10 I can use whatever extra I have and quickly turn it into something new the next day. Extra rice? Brown Rice Cakes! Extra cooked chicken? Chicken Pesto Pasta! The possibilities are endless, so don’t panic when you have leftovers. Use them!
Noodles on their own can be difficult for some little ones to eat, but these pancakes are perfect for little hands to hold on to and munch away. If you have picky eaters, serving with a side of ketchup or mustard for dipping can help entice kids to try something new!
What recipes do you make with leftovers like noodles or rice?
- 2 cups cooked egg noodles
- 3 eggs, whisked
- 1/2 cup mozzarella cheese, shredded
- 1/3 cup corn (I used frozen corn that I defrosted first)
- 1/3 cup red bell pepper, diced
- 1/3 cup broccoli, chopped (raw or cooked)
- 1/2 teaspoon kosher salt
- olive oil
- Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
- Heat 1 tbsp of olive oil in a large saute pan over medium heat.
- Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
- Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.
- To freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into the oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.