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Home » Recipes » Breakfast Recipes » Veggie Pancakes

Last updated on June 15, 2018. Originally posted on August 10, 2011 By Maryea / 40 Comments

Veggie Pancakes

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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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Veggie Pancakes


★★★★★

5 from 1 reviews

  • Author: Healthy Happy Mama
  • Total Time: 40 minutes
  • Yield: 10 - 12 pancakes 1x
Print Recipe
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Description

Sneak some veg into their favorite breakfast!


Ingredients

Scale
  • 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

  1. 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.
  2. 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

Keywords: hidden veggies breakfast

Did you make this recipe?

Tag @happyhealthymama on Instagram and hashtag it #happyhealthymama

 

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!These Veggie Pancakes have 3 cups of shredded vegetables! They taste like traditional pancakes but with a big boost of nutrition from all those extra veggies! My kids lOVE those and I love getting more vegetables into their little bodies. Great healthy recipe!

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Filed Under: Breakfast Recipes

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Reader Interactions

Comments

  1. Shannon says

    December 26, 2021 at 7:40 pm

    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!

    ★★★★★

    Reply
  2. Liz says

    May 26, 2021 at 7:23 pm

    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!!!

    Reply
    • Maryea says

      May 29, 2021 at 12:32 pm

      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!

      Reply
  3. Queene Greene says

    September 21, 2019 at 10:13 am

    Didn’t pin the pancake recipe BUT the pop-up to follow you on Instagram is ANOYING.

    Reply
    • Maryea says

      September 23, 2019 at 6:36 am

      I’m really sorry it bothered you. We’re all just trying to make a living, right?

      Reply
  4. Maria says

    November 18, 2017 at 11:45 pm

    Made them – decent!!. Would love to see estimated nutritional content breakdown

    Reply
  5. Jennifer says

    August 25, 2015 at 12:25 pm

    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!

    Reply
    • Maryea says

      August 25, 2015 at 2:54 pm

      Yes, definitely!

      Reply
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