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Veggie Pancakes!

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Veggie Pancakes!

2 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: carrots, vegetarian, Veggie Pancakes, Veggies, zucchini
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 12 2 each
Calories: 217kcal


  • 1 medium zucchini
  • 2 medium carrot
  • 1 cup corn, frozen
  • 1 large egg
  • 1/8 cup yogurt, plain, low-fat
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 cup flour, whole wheat
  • 1/2 cup cornmeal, yellow
  • 2 teaspoon baking powder
  • 2 ounce cheddar cheese
  • 1 tablespoon olive oil


  • 1/3 cup sour cream
  • 1 tablespoon pesto


  • Shred zucchini (about 2 cups) and carrots (about 2 cups).
  • Combine zucchini, carrots, and corn in a large bowl.
  • Add the egg, yogurt, salt, and pepper and stir.
  • In a separate bowl, combine the flour, cornmeal, and baking powder. Add it to the veggies. Fold in the shredded cheese.
  • Heat olive oil in a skillet.  Form balls of dough and press into a patty, using about 1/8 cup of dough.   Add to skillet and cook on both sides (pressing to flat with  the back of your spatula so it gets hot and cooked throughout the pancake).
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 217kcal | Carbohydrates: 26g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 332mg | Fiber: 3g | Sugar: 5g

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