Whole wheat veggie pancakes with shredded squash and zucchini are an easy, fun way to get kids to eat their vegetables!
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 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||As Served|
|Calories 54kcal Calories from fat 25|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|