Whole wheat veggie pancakes

Whole wheat veggie pancakes with shredded squash and zucchini are an piece of cake, fun way to go kids to swallow their vegetables! They're great for lunch or dinner and are extra delicious dipped in Ranch dressing!

I have partnered with Produce for Kids on this mail. All thoughts and opinions are my own.

How was your weekend?

Nosotros had a good one here. My husband and I took the kids for their first 5K for a Komen chest cancer walk here in Charlotte on Sabbatum morning time.

They whined a bit and took turns riding on my married man's shoulders for breaks hither and at that place, only overall they were really good troopers and we made information technology the whole manner!

Nosotros took them out for breakfast after to celebrate and they stuffed themselves with waffles and pancakes. And not the healthy kind I have for y'all here today…

Oh well, totally worth it!

But today's recipe, for these whole wheat veggie pancakes, is something I've made for my kids for years! And I'm excited to be sharing them with yous.

I kickoff started making these when my kids were switching from homemade baby food to finger foods. And suddenly they weren't getting nearly the same level of veggies. 😞

So I had to get artistic!

I constitute ways to use leftover babe food (particularly the fruit and veggie purees) in tons of dishes.

I made homemade baby food pouches for them to concord and eat — they loved those! — and came upwards with recipes like this that incorporate veggies but are still succulent and fun. ❤️

And M and J (now 6 and 4) still LOVE these cheesy veggie pancakes!

And in honor or getting our children to eat – and savor! – their fruits and veggies, I'm teaming up with Produce for Kids to promote salubrious eating.

Produce for Kids this autumn has once again joined forces with Publix and Feeding America to heighten funds for local food banks in the communities that Publix serves.

The campaign, which runs Sept. 28 to November. 1, is supported by 10 participating fresh fruit and vegetable companies.

They are: Eat Smart® Fresh Cut Vegetables & Salads, Avocados From Mexico, CMI Orchard Apples, Crunch Pak® Sliced Apples, Del Monte® Fruit Naturals® Cups, Fresh Express® Packaged Salad, Little Bear Brand® Sugariness Onions, Michigan Apples, Tsamma Juice and Marie's® Dressings.

And you tin assist!

Expect for the Produce for Kids logo near participating produce brands in all Publix stores to assist make a difference.

You can also check out these other recipes developed as function of the entrada!

Such a not bad cause and I'thou thrilled to be a office of it again this year. 😊

(Previously as part of this entrada, I've shared my apple tree butternut squash muffins, which I merely made again a couple of weeks ago, and a peach, raspberry and spinach smoothie basin if you want to bank check those out likewise!)

Notes on making whole wheat veggie pancakes:

• I usually make these with shredded zucchini and squash. They incorporate really well into the batter. I recollect shredded carrots and corn would too be bang-up. You just need ii cups total of any veggie mix you choose.
• I use a fine grater for my veggies, as that'due south what my kids prefer.
• I call back these vegetable pancakes pair really well with Ranch dressing and we love Marie'southward® Creamy Ranch Dressing for a healthier dressing made with real ingredients. (Information technology'due south besides gluten-free and has no preservatives. 👍)
• You lot could also use absurdity for dipping. My kids ate them this way when they were actually little and just starting on finger foods. Or sub some sour cream or patently Greek yogurt.

So if you are in need of a new salubrious style to get your kids to consume their vegetables, I promise you'll try these whole wheat veggie pancakes!

(Oh, and trust me, these aren't simply for the kids – I definitely snag a couple myself. Then good!)

Hope you lot have a wonderful week!

XO,

Kathryn

P.S. You might besides similar these cheesy spinach bacon cakes; they are savory and then delicious!

Prep Fourth dimension 10 minutes

Cook Time eight minutes

Full Time 18 minutes

Ingredients

• 1/2 cup white whole wheat flour
• 1 teaspoon blistering powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups total shredded veggies, grated and squeezed of actress moisture (see notes)
• ii tablespoons grated onion (or substitute sliced greenish onions), squeezed of actress moisture
• 1 large egg
• 1/2 cup shredded cheddar cheese
• Olive oil, for cooking
• Marie'southward® Creamy Ranch Dressing, for serving

Instructions

1. In a medium bowl, add flour, baking powder, salt and black pepper and stir to combine.
2. Make a well in the center and add the grated veggies, onion, egg and cheese. Mix the wet ingredients together in the well and so stir into the dry ingredients until just combined. The batter will be thick
3. Heat a couple of teaspoons of olive oil a large sauté pan over medium heat. Scoop about 1/iv cup of the batter for each pancake. You should be able to become four-5 pancakes in the pan at a time. I use the spoon or my fingers to help shape the mixture into a pancake shape.
4. Cook for almost 3-4 minutes, until slightly browned, then flip and cook for some other 3-4 minutes on the other side, until browned and cooked through.
5. Serve with Ranch dressing or another favorite dip for dipping.

Notes

I normally make these with shredded zucchini and squash. They incorporate really well into the batter. I think shredded carrots and corn would also be not bad. You only need 2 cups total of whatever veggie mix you choose, measured afterward squeezing out the excess liquid.

I utilize a fine grater for my veggies, every bit that's what my kids adopt.

The extras freeze great! Just let the cooked pancakes cool and so place them in a labeled freezer-condom Ziploc purse for up to 3-4 months. Thaw and so oestrus in a pan or the microwave.

Nutrition Information:

Yield:

v

Serving Size:

2 pancakes
Amount Per Serving: Calories: 114 Total Fatty: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fatty: 3g Cholesterol: 50mg Carbohydrates: 12g Fiber: 3g Sugar: 4g Protein: 6g

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Source: https://www.familyfoodonthetable.com/whole-wheat-veggie-pancakes/

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