Hidden Veggie Pancake Bites
Hidden Veggie Pancake Bites
Ingredients
For the Hidden Veggies
- 1/2 cup zucchini, grated and squeezed dry
- 1/4 cup carrot, grated
- 1/4 cup fresh spinach, finely chopped
- 1/4 cup red bell pepper, finely diced
For the Pancake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 large egg
- 3/4 cup milk
- 1/2 cup cheddar cheese, shredded
For Cooking
- 2 tablespoons vegetable oil, as needed
Instructions
- 1
Prepare all the vegetables: grate the zucchini and squeeze out excess moisture using a paper towel or clean kitchen cloth. Grate the carrot, finely chop the fresh spinach, and finely dice the red bell pepper. Set aside.
⏱️ 10 min
- 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder until well combined.
⏱️ 2 min
- 3
In a separate medium bowl, lightly beat the large egg, then whisk in the milk until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or whisk until just combined. A few lumps are okay; do not overmix. Fold in the prepared zucchini, carrot, spinach, red bell pepper, and shredded cheddar cheese.
⏱️ 3 min - 5
Heat a large non-stick skillet or griddle over medium heat. Add about 1 tablespoon of vegetable oil, ensuring it coats the bottom of the pan.
⏱️ 1 min
- 6
Once the oil is hot, drop spoonfuls of the batter (about 1 1/2 tablespoons per bite) onto the skillet, leaving some space between each. Cook for 2 to 3 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to prevent burning.
⏱️ 10 min
- 7
Remove the cooked pancake bites from the skillet and place them on a plate. Add more vegetable oil to the pan as needed and repeat with the remaining batter until all bites are cooked. Serve warm.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Hidden Veggie Pancake Bites
Ingredients
For the Hidden Veggies
- 1/2 cup zucchini, grated and squeezed dry
- 1/4 cup carrot, grated
- 1/4 cup fresh spinach, finely chopped
- 1/4 cup red bell pepper, finely diced
For the Pancake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 large egg
- 3/4 cup milk
- 1/2 cup cheddar cheese, shredded
For Cooking
- 2 tablespoons vegetable oil, as needed
Instructions
- 1
Prepare all the vegetables: grate the zucchini and squeeze out excess moisture using a paper towel or clean kitchen cloth. Grate the carrot, finely chop the fresh spinach, and finely dice the red bell pepper. Set aside.
⏱️ 10 min - 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder until well combined.
⏱️ 2 min - 3
In a separate medium bowl, lightly beat the large egg, then whisk in the milk until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or whisk until just combined. A few lumps are okay; do not overmix. Fold in the prepared zucchini, carrot, spinach, red bell pepper, and shredded cheddar cheese.
⏱️ 3 min - 5
Heat a large non-stick skillet or griddle over medium heat. Add about 1 tablespoon of vegetable oil, ensuring it coats the bottom of the pan.
⏱️ 1 min - 6
Once the oil is hot, drop spoonfuls of the batter (about 1 1/2 tablespoons per bite) onto the skillet, leaving some space between each. Cook for 2 to 3 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to prevent burning.
⏱️ 10 min - 7
Remove the cooked pancake bites from the skillet and place them on a plate. Add more vegetable oil to the pan as needed and repeat with the remaining batter until all bites are cooked. Serve warm.
⏱️ 8 min