Skip to main content
Return to Resources Print this Resource   Share:       


Veggie Pancakes


   Serving Size:
2 pancakes provide 1 oz grain and 1/4 cup VEG for a 3-5 year old at breakfast.


12 pancakes




1 1/2 c. grated zucchini
3/4 c. grated carrot(s)
3/4 c. whole kernel (thawed or drained) corn
1 egg(s)
1 1/2 Tbsp plain low-fat yogurt (less than 3.83 gm sugar per oz)
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. whole wheat flour
1/2 c. corn meal, enriched or whole grain
1 tsp. baking powder
1/3 c. grated cheddar cheese
1 1/2 Tbsp vegetable oil

1. In a large bowl, combine the zucchini, carrots and corn. Stir in the egg, yogurt, salt and pepper.
2. In a small bowl, whisk together the flour, cornmeal and baking power. Add flour mixture to the vegetables. Sprinkle cheese over the vegetables and mix well.
3. In a large skillet, heat oil over medium heat. Pour batter into the heated skillet. Flatten with a fork while cooking. Turn over and cook the other side until golden brown.



0 reviews     Write a Review


Twist and Sprout Cookbook