Veggie Pancakes

Here is another recipe I came up with to sneak in some veggies! They can use up any veggies you have on hand, and are perfect for little hands to hold. 

They work with fresh uncooked veggies, cooked veggies, or frozen veggies that have been thawed and squeezed dry. 

Recipe: Veggie Pancakes

Yield: 10-12 pancakes

Ingredients: 

1-1.5 cups of finely diced or riced veggies - a mini food processor works really well!

1/2 cup flour or oats or baby cereal (anything to thicken them)

2 eggs

1/4 tsp garlic powder

1/2 tsp Italian seasoning

Instructions;

Mix all ingredients well in a medium bowl. 

Heat a large skillet or griddle over medium heat. Spray with nonstick cooking spray. 

Scoop batter in 1-1.5 tbsp spoonfuls (this scoop works well) onto skillet/griddle, flatten until 1/4-1/2 inch thick. 

Cook 2-3 minutes or until lightly golden underneath and it isn't shiny on top. 

Flip and cook another 2-3 minutes, or until set. 

Let cool completely. 

Keep in the fridge for up to 1 week or in the freezer for up to 6 months. I like to store between sheets of wax paper in the freezer. Reheat in the microwave for ~15 seconds.