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It’s not that Meghan won’t eat vegetables at all. She will. You just have to guess which day and which vegetable she’s going to like on that particular day. While she does eat vegetables in their pure form, she doesn’t always eat enough vegetables for my liking.
So until she does, I guess I have to resign myself to being a little sneaky and putting the vegetables in her favorite foods. There are worse things I could do. And I do tell her we’re having vegetable pancakes. She watches me put them in the batter. She doesn’t care. It’s got the name “pancake”, so in her book, it’s got to be good.
And she’s right. These are good. Don’t confuse them with vegetable cakes. The likes of zucchini cakes or corn cakes they are not. {I know, I know…corn’s not a vegetable!} These stay true to the form of a pancake, with all its doughy goodness. The texture is just a tad different with the addition of shredded vegetables, but the taste is similar to that of a regular pancake.
The best thing about these is that you can eat them for breakfast, lunch, or dinner. They’ve been in our lunch rotation the last few weeks and we’re loving them. Anytime Meghan joyfully eats a lunch that features vegetables, I’m a happy mama.
Veggie Pancakes
- Total Time: 40 minutes
- Yield: 10 - 12 pancakes 1x
Description
Sneak some veg into their favorite breakfast!
Ingredients
- 1 1/2 cups whole wheat pastry flour (or use half whole wheat and half all-purpose flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 beaten eggs
- 3 cups shredded veggies*
Instructions
- Preheat a griddle or pan over medium low heat. In a medium bowl, mix together the dry ingredients. In a separate bowl, add the milk to the beaten eggs. Add the wet ingredients to the dry and mix. Stir in the shredded vegetables.
- Add about a teaspoon of oil or butter to your pan (unless you’re using non-stick) and allow it to heat up. Using a 1/4 measuring cup, pour the batter into the hot pan. Use the back of the cup to help the batter spread evenly. Cook for 2-4 minutes and then flip and repeat. You’ll know it’s time to flip when bubbles rise to the surface. You may need to lower the heat after the first or second batch. You don’t want to burn the outside before the inside gets to cook. Enjoy!
Notes
*Many different vegetables will work. I mostly use a combination of zucchini and sweet potato. I think carrots would be great, too.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 of 10 pancakes
- Calories: 125
- Sugar: 4.5g
- Sodium: 115.4mg
- Fat: 3.8g
- Carbohydrates: 18.7g
- Protein: 5.8g
We top our pancakes with butter and pure maple syrup. You could easily take these in a savory direction by topping with salsa and/or sour cream. Maybe even add some spices to the batter. Get creative and have fun eating your veggies in pancake form!
Made these tonite but used only 1 cup veggies (spinach, carrots, cauliflower, zucchini) as my daughter can get turned off by vegetables. Unfortunately that messed up my milk ratio, so I probably only needed 3/4-1c. I used a combo of 1c whole wheat pastry flour & 1/2c Kodiak protein pancake mix. When the batter was too runny I probably added about 1-2 Tbsp more of each of those. I also added 1tbsp sugar, 1 tsp vanilla, & 1/2 tsp cinnamon. The overall pancake flavor was tasty. Made about 22 mini pancakes. They were a little thin (btwn reg pancake & crepe) so I added 1/2 tsp baking soda, but didn’t really change it much. My 5 year old ate 7 of them and asked if she could have them every day, which makes the recipe a win for us. I will try to add bit more veggies next time & reduce milk a little. Thanks so much for sharing!
This is a great idea. I’m a grandma and I’ve been doing this for quite awhile. I have even put cooked fish into my pancake recipe and our super picky 2 year old loves them!
I’ve tried to make this recipe several times, adjusting the amounts of veggies I put in from following the recipe exactly to reducing the quantity. It seems like no matter what I do, the insides are mushy. I’ve also played with different Temps of the pan. What am I doing wrong?!? Help please!!!
Hi Liz! I find if I use a spatula to make the pancake as thin as possible that helps. I’m sorry you keep experiencing that!
Didn’t pin the pancake recipe BUT the pop-up to follow you on Instagram is ANOYING.
I’m really sorry it bothered you. We’re all just trying to make a living, right?
Made them – decent!!. Would love to see estimated nutritional content breakdown
Perfect idea! I never feel that my son gets enough veggies especially at breakfast. Do you think I can make a large batch and freeze for easy morning meals? Thanks!
Yes, definitely!