Name: Mini Veggie Pancakes | Easy Kid-Friendly Breakfast Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: All-Purpose FlourThis forms the base of our pancakes, providing structure and a tender texture.; Baking PowderHelps the pancakes become light and fluffy, giving them a delightful lift.; SaltEnhances all the flavors in the pancake, balancing the sweetness of the vegetables.; Black PepperAdds a subtle warmth and savory note, complementing the vegetables.; Large EggsAct as a binder, holding the ingredients together and adding richness to the batter.; MilkContributes to the batter's consistency and moisture, ensuring tender pancakes.; Shredded ZucchiniAdds moisture and a mild, fresh flavor; remember to squeeze out excess water.; Grated CarrotOffers natural sweetness and vibrant color, making the pancakes more appealing.; Finely Diced Bell PepperProvides a slight crunch and a sweet, peppery flavor; use any color you prefer.; Green OnionsAdds a gentle oniony bite and a fresh, aromatic quality to the savory pancakes.; Vegetable OilEssential for cooking the pancakes, ensuring they brown beautifully and don't stick.

Description

Whip up delicious Mini Veggie Pancakes! These fluffy, savory bites, made with a simple flour and egg base, are perfect for a kid-friendly breakfast. Full instructions & nutrition details included.

Ingredients

All-Purpose FlourThis forms the base of our pancakes, providing structure and a tender texture.
Baking PowderHelps the pancakes become light and fluffy, giving them a delightful lift.
SaltEnhances all the flavors in the pancake, balancing the sweetness of the vegetables.
Black PepperAdds a subtle warmth and savory note, complementing the vegetables.
Large EggsAct as a binder, holding the ingredients together and adding richness to the batter.
MilkContributes to the batter's consistency and moisture, ensuring tender pancakes.
Shredded ZucchiniAdds moisture and a mild, fresh flavor; remember to squeeze out excess water.
Grated CarrotOffers natural sweetness and vibrant color, making the pancakes more appealing.
Finely Diced Bell PepperProvides a slight crunch and a sweet, peppery flavor; use any color you prefer.
Green OnionsAdds a gentle oniony bite and a fresh, aromatic quality to the savory pancakes.
Vegetable OilEssential for cooking the pancakes, ensuring they brown beautifully and don't stick.

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Instructions

Step 1: Prepare the Dry Ingredients
Step 2: Combine Wet Ingredients
Step 3: Mix the Batter and Vegetables
Step 4: Heat the Pan
Step 5: Cook the Mini Veggie Pancakes
Step 6: Finish and Serve

Notes

Leftover mini veggie pancakes are perfect for future meals! Keep them fresh in an airtight container in the fridge for up to 3 days, or flash freeze them on a tray before transferring to a freezer bag for a quick grab-and-go option.
To bring your mini veggie pancakes back to life, simply pop them in the microwave for 20-30 seconds until warm, or for a slightly crisper edge, reheat them in a toaster oven for a few minutes.
These versatile mini pancakes are fantastic on their own, but kids especially love dipping them in a dollop of plain Greek yogurt, a swirl of their favorite ketchup, or a zesty sriracha mayo for grown-ups!
For the best texture, always remember to thoroughly squeeze out all the excess water from your shredded zucchini before adding it to the batter; this is key for perfectly fluffy, non-soggy mini pancakes!

Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 4 mini pancakes (approx. 2.5 inches diameter)
Calories: 190
Sodium: 320mg
Fat: 7g
Saturated Fat: 2g
Trans Fat: 0g
Protein: 4g