Veggie Pancakes

I know what you’re thinking.  I’m becoming a sneaky chef.  First, I sneak vegetables into muffins, and now they’re hiding in my pancakes.  My intention is not to hide the vegetables from my daughter or my husband.  But sometimes, you gotta do whatcha gotta do, know what I mean?

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.

 

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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!