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.

Veggie Pancakes

Sneak some veg into their favorite breakfast!

• Author: Healthy Happy Mama
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 10 - 12 pancakes 1x
• Category: Breakfast
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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.

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

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!