Veggie Pancakes (Week 46, 52 New Foods)

Posted by Jennifer Lee on November 28, 2012 2 Comments

veggie pancakes


Veggie pancakes? You bet! Carrot and zucchini come together to make a tasty, easy veggie pancake perfect for brunch or to munch at lunch!


Anytime pancakes are on the menu my kids rush to the table. I wondered, “Would veggie pancakes get the same exuberant reaction?” Catherine McCord of Weelicious had the perfect recipe to help me find out. Made with wholesome carrots and zucchini and a touch of fresh butter these veggie pancakes were a winner at our table. Bonus that I can make these little fritters ahead of time, then just pop them in the oven to crisp when we’re ready -- a perfect addition to our holiday brunch!

Veggie Pancakes

Prep time: 5 minutes
Cook time: 18 to 20 minutes
Yield: Makes 8 pancakes

Ingredients:

veggie pancakes ingredients


1/2 cup grated carrots
1/2 cup grated zucchini
1 egg
1/4 cup milk
1/2 cup whole wheat flour
1/2 tsp baking powder
1 tsp kosher salt
2 Tbsp butter
Note: I used a mandoline to julienne the carrots and zucchini. It's easy to use and makes absolutely perfect little matchsticks. If you don't have a mandoline, you can use a basic box grater

Directions:

1. Whisk the egg and milk together, then pour over the veggies.   

veggie pancakes step 1


2. In a separate bowl, whisk the dry ingredients together. Add to the veggie mixture and stir gently.

veggie pancakes step 2


3. Heat the pan, then add a little butter and a dollop of the veggie pancake mixture. Cook until golden brown (1 to 2 minutes), then flip and brown the other side (another 1 to 2 minutes).

veggie pancakes step 3


4. Serve warm. Enjoy!   

veggie pancakes step 3


To freeze, cool the pancakes completely and store in an airtight glass container. To serve, heat the pancakes in a 350 degree oven until they are hot and crisp again (about 10 minutes).

Recipe inspired by Catherine McCord's veggie pancakes at weelicious.com.

* What are your favorite foods to serve at a festive holiday brunch?

Craving more easy recipes to try? Catch up on last week’s recipe: Gluten-Free Stuffing.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

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Comments (2 Comments)

Posted by Jennifer on January 23, 2013

Nancie –
I’m so sorry to hear that they didn’t work out for you on the first try. What type of flour did you use? The number of servings could also depend on size. I tend to make the pancakes small for little hands. Thanks for sharing your feedback. I’m always looking for ways to improve our recipes :) – Jennifer

Posted by Nancie on January 21, 2013

I tried these yesterday and was disappointed! ;(
I was looking forward to them. No flavor and chewy. Tasted like rice. I don’t know how you could of gotten 8 out of this recipe? I look forward to more recipes to try!

Thank you for sharing

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