Posted by Jennifer Lee on November 28, 2012 2 Comments
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!
Prep time: 5 minutes
Cook time: 18 to 20 minutes
Yield: Makes 8 pancakes
1/2 cup grated carrots
1/2 cup grated zucchini
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.
1. Whisk the egg and milk together, then pour over the veggies.
2. In a separate bowl, whisk the dry ingredients together. Add to the veggie mixture and stir gently.
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).
4. Serve warm. Enjoy!
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.
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.
Posted by Jennifer Lee on March 21, 2012 6 Comments
Health up your hot cakes! Banana pancakes get a whole lot healthier with the addition of whole-wheat flour. Thanks to Jamie Oliver, they’re deliciously tasty too!
Brunch. Like Ramona Quimby, the sound of the word makes me smile. The perfect combination of half breakfast and half lunch, it’s my most favorite meal. Brunch brings together family, friends, delicious comfort foods, and great conversation. Banana pancakes are a must on my brunch menu, but could I make them healthier?
Feature Recipe: Whole Wheat Banana Pancakes from Jamie Oliver
Turned up noses are typical when I introduce whole-wheat versions of our favorite dishes. But the simple blend of flours in Jamie Oliver’s All-American Pancakes, combined with bananas and walnuts, made this recipe a brunch time winner at our house. Here’s how I made them.
Whole Wheat Banana Pancakes
½ cup whole wheat flour
½ cup unbleached all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup fat-free milk
1 egg, beaten
1 TBSP butter
1 banana, sliced
1 handful of walnuts (optional)
1) Whisk flours, baking powder, and salt together in a bowl.
2) Add the milk, egg, and butter. Stir until just blended (a few lumps are okay).
3) Heat a non-stick griddle or large frying pan. Lightly grease with butter.
4) Pour ¼ cup of batter onto the griddle for each pancake. Place a few slices of banana on each pancake as it is cooking.
5) Cook until large bubbles begin to appear. Flip and cook until golden brown on the second side.
6) Serve immediately with warm maple syrup, a sprinkle of walnuts, and seasonal fresh fruit.
Crunch a Color Kids Vote: Pass the pancakes, please!
What we liked: This recipe is easy, tasty and the perfect weekend brunch companion. Let your kids play with the flour blend and toppings to find the right mix for your family.
What is your favorite brunch recipe? Share your comments.
Next up: Asparagus
A perennial springtime favorite, bushels of asparagus are crowding the tables at our local farmers’ markets. Next week, a simple recipe that will make these splendid green spears a welcome addition to your family table.
Craving more new recipes to try? Catch up on last week’s recipe: Gluten-Free Fruit and Berry Crisp.
About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color™ -- the award-winning game that makes 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 children’s nutrition programs including Jamie Oliver’s Food Revolution and FoodCorps. Watch her picky eaters tell the story of how they turned into healthy eaters playing the game. Follow @crunchacolor on Facebook and Twitter to tune into Crunch a Color's healthy eating adventure and Jennifer’s tips and kid-friendly, easy recipes.