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4.14 from 15 votes

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: carrots, kid friendly, vegetarian, Veggie Pancakes, zucchini
Servings: 4 servings
Calories: 281kcal

Ingredients

  • 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

Instructions

  • 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).

Nutrition

Calories: 281kcal | Carbohydrates: 38g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 537mg | Fiber: 6g | Sugar: 6g