Introducing healthy foods at an early age is the secret to instilling good eating habits in our kids. Nothing makes that task easier or more tasty than a warm homemade pancake filled with delicious vegetables smothered with aromas and flavors such as vanilla, cinnamon, nutmeg, and lemon or orange juice. Maia, Linda’s granddaughter, loves to work with her to whip up these tasty treats for breakfast or an afternoon snack. Her preference is to have them in shapes of hearts and bears using pancake molds Linda bought at a local kitchen store. Zucchini is Maia’s favorite but carrot and lemon are a close second choice. After you are familiar with the recipe, you can change it up however you and your little ones prefer.
| Servings |
| 12 Medium Pancakes |
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Introducing healthy foods at an early age is the secret to instilling good eating habits in our kids. Nothing makes that task easier or more tasty than a warm homemade pancake filled with delicious vegetables smothered with aromas and flavors such as vanilla, cinnamon, nutmeg, and lemon or orange juice. Maia, Linda’s granddaughter, loves to work with her to whip up these tasty treats for breakfast or an afternoon snack. Her preference is to have them in shapes of hearts and bears using pancake molds Linda bought at a local kitchen store. Zucchini is Maia’s favorite but carrot and lemon are a close second choice. After you are familiar with the recipe, you can change it up however you and your little ones prefer.
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Ingredients
- 1 cup Zucchini or 2 Carrots finely minced
- 2 cups White Baking Flour
- 1 tsp baking powder
- 2-3 tsp Cinnamon
- 2 tsp Vanilla
- 1 egg
- 1 cup Milk whole, 1%, or 2%
- 1/2 cup Plain or Flavored yogurt optional
- Spray Olive Oil
- Toppings of fresh fruit, honey, syrup, butter, yogurt optional
Servings: Medium Pancakes
Instructions
- Mince one zucchini either by hand or in a food processor.
- In a medium mixing bowl, combine all the ingredients: zucchini, flour, baking powder, spices, and yogurt, and stir together. Stir in the milk and egg until just blended. There can be some lumps remaining in the batter.
- Prepare a medium size frying pan with spray olive oil and heat on medium heat. If using pancake molds, spray the molds with olive oil and place in pan. Allow 1 minute for the molds to heat and then fill 3/4’s full with pancake batter. Let cook on medium heat until it bubbles evenly throughout the pancake. Remove the molds and carefully flip the pancake. Lower the heat to medium low and cook another 2 minutes. Serve warm with or without toppings. Left over pancakes can be frozen for another day.