These pancakes are currently the only way I can get my toddler to eat eggs and green vegetables (besides raw bell pepper). The recipe also works well with steamed and chopped spinach (our favorite) and kale, although the latter two need a little milk added to the batter to make it thin enough to cook.
Makes 3 (approximately 3-inch) pancakes; can easily be doubled
vegetable oil for shallow frying
1 cup shredded zucchini, steamed and chopped spinach, or steamed and chopped kale (frozen is a great time-saver in the mornings; just thaw it first)
1 tablespoon finely diced onion
1/4 cup all-purpose flour
2 tablespoons grated Parmesan cheese
1/4 teaspoon baking powder
1/4 teaspoon salt
dash of garlic powder
milk as needed to adjust batter thickness
- Heat about 1/4 inch of vegetable oil in a medium to large skillet (I use my 8” cast iron for this one) over medium heat.
- Press the zucchini, spinach, or kale on paper toweling to remove excess moisture. Mix with onion and egg in a small bowl and set aside. In another small bowl, combine dry ingredients (flour, cheese, baking powder, salt, and garlic powder). Add the dry ingredients to the vegetable and egg mixture and stir until just moistened. Batter should be thick but not dry (runnier than cookie dough). Add a splash or two of milk if needed to achieve desired consistency.
- When oil has begun shimmering, drop batter (about 2 tablespoons per pancake) into oil and fry 3 to 4 minutes on each side until golden and set. Drain on paper toweling.