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If your kids have an aversion to vegetables, let them try these Veggie Pancakes and watch them change their tune!
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. “Kids!!” I decided to make a basic pancake batter, minus the sugar, add julienned vegetables using this box grater and then sauté them until golden. Wow! Kenya, Chloe and Gemma loved them. Even I was shocked at how easy and delicious these were to prepare.
I’m always getting asked how to help kids eat their vegetables. This recipe is perfect for that! You can serve Veggie Pancakes for brunch, put them in a lunch box or even to have as a side dish at dinner. You’d be shocked at how quickly they get eaten. Serve them with a side of ketchup and dip away. Get ready to eat the entire batch in one sitting!
This recipe is great because you can use any vegetables you have on hand. In this batch I used carrots and zucchini, but feel free to switch it up! Plus, you could make a double batch and freeze the leftovers. Then once you’re ready for some more just pop them from the freezer into the oven and have them ready super fast!
If you’re looking for more recipes that help your little ones get their veggies in, try these Green Veggie Pancakes, Spinach Cake Muffins or Carrot Apple Coconut Muffins! There are so many more veggie heavy recipes on weelicious too besides those that you’ve got to try out.
Let me know if you’re planning on making a Veggie Pancake stack and tag me on social media if you do. I promise they’ll be a huge hit!
Veggie Pancakes
Ingredients
- 2 large eggs
- 1/2 cup milk
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup grated zucchini
- 1 cup grated carrots
- cooking oil spray
Instructions
- Whisk the egg and milk in a medium sized bowl.
- Whisk the flour, baking powder, and salt together in a bowl and whisk to combine. Add the zucchini and carrots and toss to combine and coat the vegetable pieces.
- Pour the vegetable/flour mixture into the egg/milk mixture and stir to combine,
- Coat saute pan with oil or spray over medium heat.
- Place 1 tablespoon of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.
Video
Notes
- 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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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!
Delicious!!!
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!
Indian Ingredients…
[…]Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Veggie Pancakes[…]…
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!
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!
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!
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!
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!
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?
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!
O.M.G.
Seriously!
That is all I have to say 🙂