Veggie Pancakes

Print Recipe

4 from 3 votes

If your kids have an aversion to vegetables, let them try these Veggie Pancakes and watch them change their tune!

Prep Time5

Cook Time20

Total Time25

Course: Lunch, Snack

Cuisine: American

Servings:

Calories: 25kcal

Author: Catherine McCord

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.

Nutrition

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