If you’re looking for a way to add a few more vegetables into your diet, or your child’s, these Frugal Hidden Veggie Pancakes might be the answer.
Nearly everyone loves a pancake, and these are a great way to just slide a few extra serves into your diet in an interesting way.
If you’ve never thought about putting grated vegetables in your pancakes, try this recipe – you will hardly notice!
Frugal Hidden Veggie Pancakes
2
servings15
minutes10
minutes220
kcal25
minutesSneak veggies into breakfast with these frugal hidden-veggie pancakes: carrots and zucchini are blitzed into the batter for a subtly sweet, nutrient-packed twist everyone will love.
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Ingredients
1.25 cup 1.25 cups Plain flour
2 tsp 2 tsp Baking powder
1.5 tsp 1.5 tsp Ground cinnamon-or less to taste
1.25 cup 1.25 cups Milk
1 tsp 1 tsp Vanilla extract
1 1 Eggs
2 tbsp 2 tbsp Coconut Oil
150 gram 150 gram Carrots-peeled and roughly chopped
150 gram 150 grams Zucchini (grated)
Directions
- In a blender, add the chopped vegetables and pulse until very finely chopped.
- To this add the milk, egg and vanilla, and pulse until blended and mixture is combined. The mixture will appear thick, this is ok.
- In a large bowl add all your dry ingredients: the flour, baking powder and cinnamon. Mix to combine.
- Add the wet vegetable mix into the dry flour mix and stir until just combined. It’s important not to over stir your batter as it makes the pancakes tough.
- Heat a frying pan or grid on a steady medium heat. Add a little butter once hot, and spoon a large scoop of batter into the pan.
- Cook the batter until bubbles form around the pancake, and the edges slightly change colour, then flip and cook for another 2 minutes on the reverse side.
- Repeat until all the batter is finished. Serve with honey or maple syrup as desired.
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