Rainbow Veggie Pancakes
Toddler approved savory pancakes filled with veggies.
Servings: 16 pancakes
Ingredients
- 1/2 cup grated zucchini, squeezed dry
- 1/2 cup corn kernels if frozen, defrosted and drained
- 1/4 to 1/2 cup finely diced bell pepper
- 3 large eggs
- 1/4 cup milk any kind
- 2 Tbsp grated Parmesan cheese optional
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup flour all-purpose, gluten-free blend, or see suggestions in post
- oil, for cooking avocado, olive, or vegetable oil
Lemony Yogurt Dip
- 1/2 cup Greek yogurt
- 1/2 tsp grated lemon zest
- 2 tsp fresh lemon juice
- 1 tsp dried dill optional
- Pinch Kosher salt
Instructions
- Add prepared veggies to a large bowl. Crack eggs into a separate small bowl then add to the large bowl. Mix in the remaining ingredients (besides the oil).
- Heat a thin layer of oil in large skillet over medium heat. Cook pancakes until golden brown on each side.
- Serve warm or room temperature with dip, if desired. Store in the refigerator for 4 to 5 days or freeze for up to one month.
Lemony Yogurt Dip
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.