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Veggie Pancakes

 







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

 

   Yield:
12 pancakes

 


 

Ingredients:

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

Directions:
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.

 


 

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Credit:  
Twist and Sprout Cookbook