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.
- 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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I just made them for lunch and loved it. I doubled the recipe and will freeze some of the pancakes to take them along to picnics. You know when you want to go to the park and you have nothing to take for a snack? Veggie pancakes!!
I made a variation for my 11 month old yesterday and he LOVED them. I slightly steamed and pureed the zucchini with a generous handful of fresh spinach and added about 6 ounces of pureed sweet potatoes, halved the salt, used almond milk and whole wheat flour, added a little vanilla and brown sugar (1/2 tsp) and he gobbled them up! I did have to spread the batter a little thinner to get them to cook through.
we leave out the salt but add Italian seasoning, garlic powder and a dash of pepper…everyone loves them
I have made these 4 or 5 times now and I have a few comments that may help others. 1. They are delicious and my extremely picky toddler gobbles up 4 at a time. He normally will not eat anything with veggies. 2. The recipe calls for too much salt. A dash is all you need. 3. My son has an egg allergy, so instead of the egg this is what I do: mix 1 Tb. Chia seeds with 3 Tb. water. let it sit in a dish while you grate/mix everything else, it will get gelatinous like an egg white. This works in many other recipes as well, FYI. 5. When you put them on the pan you want to take your spoon and kind of flatten them out. They are not like regular pancakes where they are going to spread, so if they’re too thick when you plop them on the pan they aren’t going to cook through. 6. Make sure your heat is not turned up too high…I usually do low-medium.
I also had trouble getting these cooked through. I placed them in oven to cook the middle all the way. I enjoyed them. My 3 year old didn’t. Bummer! Was hoping to get him to eat different combinations of veggies with this recipe.
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!
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!
Nope! You can just grate and throw them right into the mix!
Just wondering….do you have to squeeze out any moisture from grating veggies before mixing these up with dry ingredients? Thanks
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!
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 🙂
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 🙂
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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…