Veggie Pancake Recipe! Breakfast for Busy Kids!
Crispy veggie pancakes cook up fast in a skillet and provide a blend of healthy veggies (zucchini, corn, and carrot) for your kids’ morning meal!
Servings: 4 servings
- 2 cup zucchini
- 2 cup grated carrot
- 1 cup frozen corn
- 1 large egg
- 1/8 cup yogurt, plain
- 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
- 1/2 cup cheddar cheese, shredded
- 1 tablespoon olive oil
Finely grate zucchini and carrots.
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 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).
Calories: 281kcal | Carbohydrates: 38g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 537mg | Fiber: 6g | Sugar: 6g