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    • Easy Chicken Dinner Recipes -->This collection of easy chicken dinner recipes features some of our favorite family dishes, perfect for making a healthy, delicious home cooked meal on a busy night! Getting a healthy, home cooked meal on the table every night can be challenging. Particularly with the demands of work, school, activities and social obligations, well, it can be the last thing we want to do at the end of the day. So I’ve got tons of easy chicken recipes at my disposal that I turn to when I need to whip something up for us on one of those busy weeknights. (Or even busy weekends – dinners can be tough then, too!) And this collection of easy chicken dinner recipes has some that we make over and over again. It includes everything from skillet chicken dinners to slow cooker chicken recipes, one-pot chicken pastas, soups and salads with chicken, chicken burgers and meatballs, sheet pan chicken dinners and easy chicken casseroles. Are you looking for fast as well as easy? Me too. I’ve got collections of chicken recipes in under 30 minutes and, faster still, chicken recipes in under 15 minutes. Or if you want to browse them all, my quick chicken recipes…
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Whole wheat veggie pancakes

October 9, 2017 By Kathryn Doherty

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy

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Whole wheat veggie pancakes with shredded squash and zucchini are an easy, fun way to get kids to eat their vegetables! They’re great for lunch or dinner and are extra delicious dipped in Ranch dressing!Whole wheat veggie pancakes with shredded squash and zucchini are an easy, fun way to get kids to eat their vegetables! They go great with Ranch dressing! #kidsfood #fingerfood #pancakes #healthyrecipe

I have partnered with Produce for Kids on this post. All thoughts and opinions are my own.

How was your weekend?

We had a good one here. My husband and I took the kids for their first 5K for a Komen breast cancer walk here in Charlotte on Saturday morning.

They whined a bit and took turns riding on my husband’s shoulders for breaks here and there, but overall they were really good troopers and we made it the whole way!

We took them out for breakfast after to celebrate and they stuffed themselves with waffles and pancakes. And not the healthy kind I have for you here today…

Oh well, totally worth it!

But today’s recipe, for these whole wheat veggie pancakes, is something I’ve made for my kids for years! And I’m excited to be sharing them with you.

Whole wheat veggie pancakes with shredded squash and zucchini are an easy, fun way to get kids to eat their vegetables! They go great with Ranch dressing! #kidsfood #fingerfood #pancakes #healthyrecipe

I first started making these when my kids were switching from homemade baby food to finger foods. And suddenly they weren’t getting nearly the same level of veggies. 😞

So I had to get creative!

I found ways to use leftover baby food (especially the fruit and veggie purees) in tons of dishes.

I made homemade baby food pouches for them to hold and eat — they loved those! — and came up with recipes like this that incorporate veggies but are still delicious and fun. ❤️

And M and J (now 6 and 4) still LOVE these cheesy veggie pancakes!

Whole wheat veggie pancakes being cooked in pan Whole wheat veggie pancakes stacked up with a side of Ranch

And in honor or getting our children to eat – and enjoy! – their fruits and veggies, I’m teaming up with Produce for Kids to promote healthy eating.

Produce for Kids this fall has once again joined forces with Publix and Feeding America to raise funds for local food banks in the communities that Publix serves.

The campaign, which runs Sept. 28 to Nov. 1, is supported by 10 participating fresh fruit and vegetable companies.

They are: Eat Smart® Fresh Cut Vegetables & Salads, Avocados From Mexico, CMI Orchard Apples, Crunch Pak® Sliced Apples, Del Monte® Fruit Naturals® Cups, Fresh Express® Packaged Salad, Little Bear Brand® Sweet Onions, Michigan Apples, Tsamma Juice and Marie’s® Dressings.

Publix Feeding America Meals Donated campaign graphic with kids eating fruits and vegetables

And you can help!

Look for the Produce for Kids logo near participating produce brands in all Publix stores to help make a difference.

You can also check out these other recipes developed as part of the campaign!

Such a great cause and I’m thrilled to be a part of it again this year. 😊

(Previously as part of this campaign, I’ve shared my apple butternut squash muffins, which I just made again a couple of weeks ago, and a peach, raspberry and spinach smoothie bowl if you want to check those out as well!)

Whole wheat veggie pancakes with Ranch dressing and a forkful being taken out

Notes on making whole wheat veggie pancakes:

  • I usually make these with shredded zucchini and squash. They incorporate really well into the batter. I think shredded carrots and corn would also be great. You just need 2 cups total of whatever veggie mix you choose.
  • I use a fine grater for my veggies, as that’s what my kids prefer.
  • I think these vegetable pancakes pair really well with Ranch dressing and we love Marie’s® Creamy Ranch Dressing for a healthier dressing made with real ingredients. (It’s also gluten-free and has no preservatives. 👍)
  • You could also use applesauce for dipping. My kids ate them this way when they were really little and just starting on finger foods. Or sub some sour cream or plain Greek yogurt.

Plate of whole wheat veggie pancakes topped with Ranch dressing and a bite missing

So if you are in need of a new healthy way to get your kids to eat their vegetables, I hope you’ll try these whole wheat veggie pancakes!

(Oh, and trust me, these aren’t just for the kids – I definitely snag a couple myself. So good!)

Hope you have a wonderful week!

XO,

Kathryn

P.S. You might also like these cheesy spinach bacon cakes; they are savory and so delicious!

Yield: 10 pancakes

Whole wheat veggie pancakes

Whole wheat veggie pancakes with shredded squash and zucchini are an easy, fun way to get kids to eat their vegetables! They go great with Ranch dressing! | www.familyfoodonthetable.com

Whole wheat veggie pancakes with shredded squash and zucchini are an easy, fun way to get kids to eat their vegetables!

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 1/2 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups total shredded veggies, grated and squeezed of extra moisture (see notes)
  • 2 tablespoons grated onion (or substitute sliced green onions), squeezed of extra moisture
  • 1 large egg
  • 1/2 cup shredded cheddar cheese
  • Olive oil, for cooking
  • Marie’s® Creamy Ranch Dressing, for serving

Instructions

  1. In a medium bowl, add flour, baking powder, salt and black pepper and stir to combine.
  2. Make a well in the center and add the grated veggies, onion, egg and cheese. Mix the wet ingredients together in the well then stir into the dry ingredients until just combined. The batter will be thick
  3. Heat a couple of teaspoons of olive oil a large sauté pan over medium heat. Scoop about 1/4 cup of the batter for each pancake. You should be able to get 4-5 pancakes in the pan at a time. I use the spoon or my fingers to help shape the mixture into a pancake shape.
  4. Cook for about 3-4 minutes, until slightly browned, then flip and cook for another 3-4 minutes on the other side, until browned and cooked through.
  5. Serve with Ranch dressing or another favorite dip for dipping.

Notes

I usually make these with shredded zucchini and squash. They incorporate really well into the batter. I think shredded carrots and corn would also be great. You just need 2 cups total of whatever veggie mix you choose, measured after squeezing out the excess liquid.

I use a fine grater for my veggies, as that’s what my kids prefer.

The extras freeze great! Just let the cooked pancakes cool then place them in a labeled freezer-safe Ziploc bag for up to 3-4 months. Thaw then heat in a pan or the microwave.

Nutrition Information:

Yield:

5

Serving Size:

2 pancakes

Amount Per Serving: Calories: 114Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 6g
© Kathryn Doherty
Cuisine: American / Category: Side dishes

Whole wheat veggie pancakes with shredded squash and zucchini are an easy, fun way to get kids to eat their vegetables! They go great with Ranch dressing! #kidsfood #fingerfood #pancakes #healthyrecipe

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Filed Under: Baby Food Combinations + Recipes, Side dishes, Toddler and kid food, Vegetarian

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Comments

  1. Deborah @ Confessions of a mother runner says

    October 9, 2017 at 8:00 AM

    An easy way to hide those veggies in your kid’s meals. Looks delish!

    Reply
    • Kathryn says

      October 11, 2017 at 2:02 PM

      It is! And I love them too!

      Reply
  2. Cheyanne @ No Spoon Necessary says

    October 9, 2017 at 8:52 AM

    I’m always looking for ways to sneak more veggies into Boy’s diet… basically he is a big little kid. Lol. These veggie pancakes are genius, girlfriend!! I know I could eat a ridiculous amount of them, but since they are packed with veggies and whole wheat, that’s totally acceptable, Right?! 😉 Cheers!!

    Reply
    • Kathryn says

      October 11, 2017 at 2:02 PM

      Haha, you should totally serve these up to him! 😊

      Reply
  3. Brittany Poulson says

    October 9, 2017 at 5:16 PM

    These look great. I think these would be a hit in my house!

    Reply
    • Kathryn says

      October 11, 2017 at 2:02 PM

      They’re a long-time favorite here! I hope you try them!

      Reply
  4. Irene says

    October 10, 2017 at 5:04 AM

    I loved the WHOLE WHEAT VEGGIE PANCAKES recipe and I’ll try to prepare here at home, just for the photos you can give an image of the taste that was left. I love it.

    Reply
    • Kathryn says

      October 11, 2017 at 2:03 PM

      Thanks so much Irene! I hope you enjoy them!

      Reply
  5. Tara | Treble in the Kitchen says

    October 11, 2017 at 5:02 AM

    Love how creative this idea is! I’m thinking they would be tasty with a drippy egg too 🙂

    Reply
    • Kathryn says

      October 11, 2017 at 2:13 PM

      Great idea — I’m always up for adding a drippy egg! 😊

      Reply
      • Dale Meyer says

        March 8, 2021 at 9:02 PM

        I mix canned greens with my batter…I need the fiber and lower the sugar/carb effect…Eat with a reasonable pat of butter and no syrup…

        Reply
        • Kathryn Doherty says

          March 10, 2021 at 7:15 AM

          That sounds like a great way to add some extra greens! Thanks for sharing! 😊

          Reply

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Hi there! I’m Kathryn Doherty, a health and nutrition editor, cookbook author, wife, mother of two kids, and devoted food and home cooking nut. I’ve got lots of easy recipes and resources to help you get delicious family food on your table! Learn more about me

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