Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup finely shredded mixed vegetables (e.g., zucchini, carrot, corn)
- 1 tablespoon olive oil or butter, plus more for cooking
Instructions
- Step 1: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This is your dry mix.
- Step 2: In a separate medium bowl, whisk the large egg and milk together until smooth. This is your wet mix.
- Step 3: Pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are perfectly fine.
- Step 4: Fold in the finely shredded mixed vegetables into the batter until evenly distributed.
- Step 5: Heat a non-stick pan or griddle over medium-low heat and lightly grease it with a little olive oil or butter. Drop small spoonfuls (about 1-2 tablespoons each) of batter onto the pan to form mini pancakes.
- Step 6: Cook for 2-3 minutes per side, or until golden brown and cooked through in the center. Repeat with the remaining batter, adding more oil or butter to the pan as needed, then serve warm.
Notes
- Keep any leftover mini veggie pancakes fresh for a quick snack by storing them in an airtight container in the fridge for up to 3 days.
- For the best texture, gently warm cold pancakes in a toaster oven or a lightly oiled pan until heated through and slightly crisp, or microwave briefly if you're in a rush.
- These savory mini pancakes are fantastic on their own, but also pair wonderfully with a side of apple slices, a dollop of sour cream, or even a sprinkle of cheese for extra kid appeal!
- Don't worry about a few lumps in your batter; gentle mixing is key to tender pancakes, and make sure your veggies are shredded super fine so they incorporate seamlessly and cook through quickly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 mini pancakes
- Calories: 220
- Sodium: 210mg
- Fat: 7.5g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 2g