Sep 10, 2016

Veggie Pancakes

These are simple veggie pancakes that happens in my kitchen even in morning rush time. These are super easy to make, super quick, super tasty and loaded with veggies and without any added preservatives. Makes it super healthy breakfast for your kids, Whenever I make these, I can't really wait to eat these, infact i always eat half of them in the process of making. :-) These are that addictive and I am happy with these type of healthy addictions. Here is the recipe for you, Njoy!

Zucchini - 1
Carrot - 1
Potato - 1
Multi Grain Bread Slices - 2
Egg - 1

Salt - 1 tsp
Black pepper - 1/2 tsp ( freshly ground)
Cajun Seasoning - 1/2 tsp ( or try all spice seasoning)
Dry Basil Flakes - 1/2 tsp
Oil - 1 Tbsp

  1. Trim Zucchini and Carrot. Peel Carrot and Potato. Grate all the veggies in medium grate setting. ( so that flakes shouldn't be small)
  2. Take grated veggies in a medium bowl. Add salt, black pepper, cajun seasoning, dry basil and mix well.
  3. Cut the bread into small pieces add to the veggie mix. Add egg to the bowl and mix it thoroughly until you will get like batter consistency. 
  4. Heat the Griddle and spread spoonsful on to the pan ( yields 6 medium size pancakes).
  5. Drizzle Oil around each pancake. Cook on both sides for about 2 min on each side. 
  6. Switch off the stove, serve these in plate with Hot & Sweet Magee sauce. Oh Heavenly!
  • If you want to skip egg, replace it with 2 Tbsp Besan Flour mixed in 1 Tbsp water ( or adequate amount water)
  • For another variation you can add 1 Tbsp of sooji rava to the mixture to get slight crunch.
  • In US, veggies are very hydrant rich, water in the veggies is enough to get the batter like consistency, no need to add any extra water in this recipe. If you feel like you didn't get batter like consistency because veggies are little dry, then you can add 1 tbsp of water and adjust accordingly.

Will be back with another kid friendly recipe
Take care until we meet here again!

1 comment:


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