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0 from 9 votes

Veggie Pancakes

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

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 25 kcal
Course: Snacks , Lunch
Cuisine: American

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

    Cup of Yum
  1. Whisk the egg and milk in a medium sized bowl.
  2. 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. 
  3. Pour the vegetable/flour mixture into the egg/milk mixture and stir to combine, 
  4. Coat saute pan with oil or spray over medium heat.
  5. Place 1 tablespoon of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.

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.
  • 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 Information

Calories 25kcal (1%) Carbohydrates 4g (1%) Protein 1g (2%) Cholesterol 15mg (5%) Sodium 200mg (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 25

% Daily Value*

Calories 25kcal 1%
Carbohydrates 4g 1%
Protein 1g 2%
Cholesterol 15mg 5%
Sodium 200mg 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.