Description These Mini Veggie Pancakes are a delightful and nutritious way to sneak extra vegetables into your diet. Perfect for kids and adults alike, they’re easy to make and endlessly adaptable. Serve them for breakfast, brunch, lunch, or a healthy snack.
Ingredients:
- 1 cup (120g) All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- Optional: ½ teaspoon Garlic Powder or Onion Powder
- 1 Large Egg
- ¾ cup (180ml) Milk
- 1 tablespoon Olive Oil (plus more for cooking)
- ½ cup (approx. 60g) Finely Grated Carrot
- ½ cup (approx. 60g) Finely Grated Zucchini (squeeze out excess water)
- ¼ cup (approx. 40g) Finely Chopped Spinach or Kale (stems removed)
- ¼ cup (approx. 35g) Corn Kernels (fresh or frozen, thawed)
- Optional: 2 tablespoons Finely Chopped Green Onion or Chives
Preparation:
Step 1: Prepare the Vegetables: Wash and peel the carrot. Finely grate it using a box grater or a food processor with a grating attachment. Wash the zucchini. Finely grate it. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess moisture as possible. This step is vital for preventing watery batter and ensuring well-textured pancakes. If using fresh spinach or kale, wash it thoroughly, remove any tough stems, and chop it finely. If using frozen, thaw it completely and squeeze out all excess water. If using fresh corn, cut the kernels off the cob. If using frozen, ensure it’s thawed. Finely chop the green onion or chives if using. Set all prepared vegetables aside.
Step 2: Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic/onion powder (if using). Whisking helps to distribute the baking powder evenly, which contributes to a consistent rise.
Step 3: Combine Wet Ingredients: In a separate medium bowl, crack the egg and lightly beat it with a fork. Add the milk and 1 tablespoon of olive oil (or melted butter) to the beaten egg. Whisk until just combined.
Step 4: Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently whisk or fold the ingredients together until just combined. A few small lumps are perfectly fine. Overmixing will develop the gluten in the flour too much, resulting in tough pancakes instead of tender ones.
Step 5: Add the Vegetables: Add the prepared grated carrot, squeezed zucchini, chopped spinach/kale, corn kernels, and green onions/chives (if using) to the batter. Gently fold the vegetables into the batter until they are evenly distributed. Again, be careful not to overmix. The batter should be relatively thick, but still pourable. If it seems too thick, you can add another tablespoon of milk; if too thin, a tablespoon of flour.
Step 6: Cook the Mini Pancakes: Place a large non-stick skillet, griddle, or frying pan over medium heat. Allow it to heat up properly. Once hot, add a small amount of olive oil or a pat of butter to the pan, just enough to lightly coat the surface. Swirl to spread evenly. Using a tablespoon or a small cookie scoop, drop small rounds of batter onto the hot pan, about 1.5 to 2 inches in diameter for mini pancakes. Don’t overcrowd the pan; cook in batches if necessary. Cook for 2-3 minutes on the first side. You’ll know they’re ready to flip when the edges look set and small bubbles start to appear on the surface and pop. Carefully flip the pancakes using a thin spatula. Cook for another 1-2 minutes on the other side, or until golden brown and cooked through. The internal temperature should reach at least 165°F (74°C). Press gently on a pancake with the spatula; if no wet batter oozes out, they are likely done.
Step 7: Serve or Store: Transfer the cooked mini veggie pancakes to a plate. You can keep them warm in a low oven (around 200°F or 90°C) on a baking sheet while you cook the remaining batter. Serve warm with your favorite dips or toppings.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with hidden veggies, these pancakes are a great way to get your daily dose of vitamins and minerals.
- Kid-Friendly: The mini size and mild flavor make them appealing to even the pickiest eaters.
- Versatile: Adapt the recipe with your favorite vegetables or whatever you have on hand.
- Easy to Make: With simple ingredients and straightforward instructions, these pancakes come together in no time.
- Great for Meal Prep: Make a big batch and store them in the fridge or freezer for quick and easy meals.
Serving Suggestions:
- Serve with a dollop of Greek yogurt or sour cream.
- Drizzle with maple syrup or honey for a touch of sweetness.
- Pair with a side of fresh fruit for a balanced meal.
- Make a savory version with a sprinkle of cheese and a side of salsa.
- Pack them in lunchboxes for a healthy and fun snack.
Tips:
- Squeezing the zucchini is crucial to prevent soggy pancakes.
- Don’t overmix the batter, as this will result in tough pancakes.
- Cook the pancakes over medium heat to ensure they cook through without burning.
- Keep the cooked pancakes warm in a low oven while you finish cooking the rest of the batter.
- For extra flavor, add a pinch of your favorite herbs or spices to the batter.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Nutritional Information: (Note: Values are approximate and will vary based on specific ingredients and portion sizes)
- Calories: 120-150 per serving (3-4 pancakes)
- Protein: 4-6 grams per serving
- Sodium: 200-250mg per serving
Conclusion
Mini Veggie Pancakes are a fantastic way to enjoy a healthy and delicious meal or snack. With their versatility and ease of preparation, they’re sure to become a family favorite. Enjoy experimenting with different vegetables and toppings to create your own unique variations!
Q&A
- Can I use gluten-free flour?
- Yes, you can substitute the all-purpose flour with a gluten-free blend. Be sure to use a blend that’s designed for baking, as some gluten-free flours can be a bit dry.
- Can I make these pancakes ahead of time?
- Absolutely! These pancakes are great for meal prep. Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage. Reheat in a skillet, microwave, or toaster.
- What other vegetables can I use?
- Feel free to experiment with other vegetables like bell peppers, mushrooms, or shredded sweet potato. Just be sure to chop them finely and adjust the amount of liquid in the batter as needed.
- Can I add cheese to the batter?
- Yes, a little bit of shredded cheese can add a delicious savory flavor. Cheddar, mozzarella, or Parmesan would all work well.
- Why are my pancakes soggy?
- Soggy pancakes are usually caused by too much moisture in the batter. Make sure you squeeze out as much water as possible from the grated zucchini and thawed spinach/kale. Also, avoid overmixing the batter.
