These Veggie Pancakes are a nutritious and delicious way to sneak in some extra veggies into your child's lunch. Packed with zucchini, carrots, spinach, and bell peppers, they are a wholesome choice for a kid-friendly meal.
Ingredients: 1 cup grated zucchini. 1 cup grated carrots. 1 cup whole wheat flour. 1 tsp baking powder. 1/2 tsp salt. 1/2 tsp black pepper. 2 large eggs. 1/2 cup milk. 2 tbsp olive oil. 1/4 cup chopped fresh spinach. 1/4 cup chopped bell peppers red and green. 1/4 cup grated cheddar cheese.
Instructions: In a large bowl, combine grated zucchini and carrots. Squeeze out excess moisture with a clean kitchen towel or paper towel. In another bowl, whisk together whole wheat flour, baking powder, salt, and black pepper. In a separate bowl, beat the eggs and then add milk and olive oil. Mix well. Combine the wet ingredients with the dry ingredients and stir until just combined. Fold in the grated zucchini, carrots, chopped spinach, chopped bell peppers, and grated cheddar cheese into the batter. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of olive oil. Pour 1/4 cup of batter onto the skillet for each pancake and spread it into a round shape. Cook until bubbles form on the surface and the edges start to set, approximately 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes, or until they are golden brown and cooked through. Serve the veggie pancakes hot with a side of yogurt or your favorite dipping sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ellen Delgado