🥦🥕 Mini Veggie Pancakes
🎯 Difficulty: Easy
⏱️ Time: 20–25 minutes
🍽️ Servings: 2–3 (makes ~6 mini pancakes)
🔥 Estimated Calories: ~80–100 kcal per pancake
🧂 Ingredients
- Grated zucchini: 1/2 cup (~70g, ~10 kcal)
- Grated carrot: 1/2 cup (~50g, ~20 kcal)
- Finely chopped spinach: 1/4 cup (~20g, ~5 kcal)
- Egg: 1 large (~70 kcal)
- All-purpose flour or oat flour: 1/4 cup (~30g, ~110 kcal)
- Milk (dairy or plant-based): 2 tbsp (~15 kcal)
- Olive oil (for pan-frying): 1 tbsp (~120 kcal total for all)
- A pinch of salt (optional, skip for babies)
- Optional: garlic powder, onion powder, or grated cheese for flavor (for toddlers+)
👨🍳 Step-by-step Instructions
Step 1: Prepare the Veggies
- Grate the zucchini and carrot.
- If zucchini is watery, squeeze out excess liquid using a clean cloth or paper towel.
- Chop spinach finely.
Step 2: Make the Batter
- In a bowl, whisk the egg.
- Add the grated veggies, chopped spinach, flour, milk, and a pinch of salt or seasonings if using.
- Mix until a thick, scoopable batter forms.
Step 3: Cook the Pancakes
- Heat a non-stick pan over medium heat and add a bit of olive oil.
- Scoop small spoonfuls of batter onto the pan and flatten slightly to form mini pancakes.
- Cook for 2–3 minutes on each side until golden and cooked through.
Step 4: Serve
- Let cool slightly before serving to young children.
- Serve warm on their own or with yogurt, hummus, or a mild dipping sauce.
💡 Tips
- These pancakes freeze well. Reheat in a toaster or pan.
- You can add finely chopped herbs (like parsley or dill) for extra flavor.
- Great finger food for babies and toddlers learning to self-feed.
