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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!
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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.
These are good! I will just half the salt amount next time. I couldn’t figure out what my son should eat them with, so I ended up putting some thick Greek yogurt (or sour cream) and a bit of apple sauce on them, very yummy!
We don’t eat a lot of refined suagrs. I’ve been using honey or pure maple syrup, but also brown rice syrup or agave nectar. Both are a bit more pricey, but neither one of them spikes your blood sugar levels like refined sugar does. In the muffins, I mainly use a 1 to 1 ratio of either the brown rice syrup or agave nectar (agave nectar is quickly becoming my favorite though).I’m homeschooling 3 youngins ages 11, 7, and 3 so I hear you about constant exhaustion!!!!! By the way, I love all the cards you use for homeschooling. I’m sure you’ve said this in your blog, but as I’m new, I haven’t seen it yet Where do you find such great cards?
You don’t have too but if you prefer to do that then its ok 🙂
oh does it make sense to pop the pancakes in the oven for a bit to cook them from the inside?
After some experimentation and a consultation with my mom (who has been making potato pancakes for almost half a century) I finally got a crispy, cooked through pancake! What worked for me was making relatively small pancakes and cooking on med/high heat, flattening down the cake a little bit with the spoon once it was flipped. As I went I transferred the cooked cakes to a parchment lined cookie sheet in the oven set to the lowest setting which helped dry out the insides, while keeping the outsides crisp. I did a huge batch and froze the majority.
Also, I added some shredded sweet potato and black beans that I had on hand – yum!
my kiddo loved these but yeah.. they take 15mins each to really cook through coz they need to be cooked on low-med heat so they dont remain runny from the inside. but they were still a bit runny at the end of it. i had to take them out of the pan at some point else they would just burn. how do u cook these in 3mins each side? any tips on how to avoid this?
I tried this last night, and found that the outsides cooked faster than the insides, and they ended up kind of runny. Also, I felt like it needed more in way of seasoning. I liked it, but my 3 year old turned her nose up. I know she liked veggie buckweat pancakes…maybe I’ll try that.
I absolutely love this website! I wasn’t brought up eating very healthy foods, so it’s very important to feed my son the right things. I wasn’t quite sure how to do this until I found your website. I was totally inspired and we now use your recipes daily. Thank you so much for all of the great ideas and recipes that you share with us. This recipe was a huge hit with my 16 month old. He used to love every veggie we gave him, but lately he’s gotten a little pickier. I was so glad to watch him gobble these up. I’ll have to make more next time 🙂
Wow…planning on making some zucchini bread and saw this…figured I already had the food processor out to grate stuff. Made them for lunch–only took a couple of minutes with 4 yr old help. Rave reviews–‘LOVE IT’ in a singsongy voice from her…and little 14 month old sis is also munching happily on one. Great! Now, I’ve just gotta get some of that healthier ketchup.
Sounds great! I grew up using Jiffy Corn Bread mix, I love it!
This is a staple in our household, right now one of the only way my 16 month old gets veggies, although I am trying new stuff all the time! Anyway, we like them better using Jiffy Corn Bread mix, half a box, 1 egg, couple tablespoons of water, and about 1 1/2 to 2 cups shredded or diced veggies. We like using carrot, zucchini, potato, and red pepper or corn. Just another variation on a great idea!!
Fantastic! Got them off of Jens list today and made them for my 16 month old tonight and she LOVED them.
The only thing I would change next time is the salt content. It was a little salty.
S
Oct17 Thank you for the kinds words and the plug. It is always a kick to ceocnnt with our fans, even if they have not visited in a while. Please visit us at The Original Pancake House in Addison. We would love to meet you and your wife. Maybe we could get you to come back more than once every 9 years. We always have a pot of coffee ready for you.
I’ve made these twice and both
times have came out very thin and flat. How do you get them to be thick and fluffy like the picture?
Thank you so much for this recipe. I was having trouble getting my 1 year old son to eat veggies that were not pureed and he loves these. I make them every 2 weeks and freeze a large batch with parchment paper between each pancake. They are great.
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