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!
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.
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!
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.
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!)
Now, a few notes on these 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.
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!
- 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
- In a medium bowl, add flour, baking powder, salt and black pepper and stir to combine.
- 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
- 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.
- 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.
- Serve with Ranch dressing or another favorite dip for dipping.
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.
Serving Size:2 pancakes
Amount Per Serving: Calories: 114Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 6g