Go Back
- 1 cup whole wheat flour - 1 cup grated zucchini - 1/2 cup grated carrot - 1/2 cup shredded cheddar cheese - 2 large eggs - 1/2 cup milk (or your preferred non-dairy milk) - 1 teaspoon baking powder - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1 tablespoon olive oil (for cooking) These ingredients come together to create a tasty meal. The whole wheat flour gives fiber and a nice texture. Grated zucchini and carrot add moisture and nutrients. Cheddar cheese makes the pancakes cheesy and delicious. Eggs and milk bind the mix while adding protein. Baking powder helps the pancakes rise. Garlic powder and salt bring out all the flavors. Olive oil is perfect for cooking these pancakes to a golden brown. - Whole wheat flour: Rich in fiber, supports digestion. - Zucchini: Low in calories, high in vitamins A and C. - Carrot: Full of beta-carotene, good for vision. - Cheddar cheese: Offers calcium and protein for strong bones. - Eggs: Packed with protein, essential for growth. - Milk: Provides calcium and hydration. - Baking powder: Helps with rising, no calories. - Garlic powder: Adds flavor, may boost immunity. - Salt: Enhances taste but use sparingly. - Olive oil: Healthy fat, good for heart health. This mix not only fuels your toddler but also supports their growth. With these nutrients, you can feel good about what’s on their plate. - Look for firm zucchinis with a shiny skin. - Choose carrots that are bright orange and crisp. - Avoid any vegetables with soft spots or bruises. - Check for freshness by smelling the produce; it should smell fresh, not musty. - Buy organic when possible to avoid pesticides. - Seasonal veggies often taste better and cost less. Fresh produce makes a big difference in taste and nutrition. When you pick the best, you set your toddler up for a yummy meal. For the full recipe, check out Cheesy Veggie Pancakes. Start by gathering your ingredients. In a large bowl, combine the whole wheat flour, baking powder, garlic powder, and salt. Use a whisk to mix them well. This step ensures even taste in every bite. Next, take another bowl and crack the two large eggs. Whisk them with the milk until they blend smoothly. This mixture will make your pancakes fluffy and light. Now, add the grated zucchini, grated carrot, and shredded cheddar cheese to the egg mixture. Stir everything until well combined. You want to see the veggies and cheese evenly spread throughout. Then, gently fold the dry mixture into the wet ingredients. Mix until just combined; avoid overmixing, or your pancakes may turn tough. Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Allow it to shimmer before cooking. Pour about 1/4 cup of batter into the skillet for each pancake. Leave some space between them to spread. Cook for 2-3 minutes until small bubbles form on the surface. Flip them carefully once golden brown. Cook for another 2-3 minutes until both sides are cooked. Repeat this with the rest of your batter, adding more oil as needed. Enjoy your Cheesy Veggie Pancakes warm, served with fresh fruit and yogurt. To make your pancakes fluffy, use fresh baking powder. Mix dry and wet ingredients gently. Overmixing can make them tough. Let the batter rest for about five minutes before cooking. This helps the gluten relax and creates a lighter texture. Get creative with shapes! Use cookie cutters to make fun pancake shapes. Add colorful fruit on top for a splash of color. You can create a smiley face with banana slices and blueberries. Engaging their imagination makes meals exciting. If your toddler is a picky eater, offer dips. Serve yogurt, applesauce, or maple syrup in small bowls. This encourages them to experiment. Pair pancakes with a side of fresh fruit. Slices of strawberries or bananas can make the plate look appealing. For a balanced meal, you can add a protein, like scrambled eggs, on the side. These tips can turn simple meals into enjoyable experiences. Try the full recipe for Cheesy Veggie Pancakes for a delightful dinner option! {{image_4}} You can make Cheesy Veggie Pancakes even more fun by adding different vegetables. Try spinach for a boost of iron. Peppers add a sweet crunch. Sweet potatoes bring a nice, earthy flavor. You can even use peas for a pop of color and sweetness. Just remember to grate or finely chop any veggies you use. It helps them blend well into the batter. If you want to make these pancakes dairy-free, use almond milk or oat milk instead of regular milk. For a gluten-free version, swap out whole wheat flour for a gluten-free blend. There are many options available today. Look for one that you enjoy. You can still add cheese, like a dairy-free cheddar, to keep that cheesy taste. Herbs and spices can make your pancakes really pop! Basil and parsley add freshness. You could also use a pinch of oregano for a savory twist. If your toddler likes mild spice, try a dash of paprika. This gives a warm flavor without being too strong. Experiment with different combinations to find what your child loves the most. After making your cheesy veggie pancakes, you may have some left. To store them, let the pancakes cool completely. Then, stack them with parchment paper between each one. Place the stack in an airtight container. This method keeps them fresh and prevents sticking. To reheat your pancakes, use a microwave or skillet. For the microwave, place one pancake on a plate and heat it for about 20-30 seconds. If you prefer a skillet, warm it over medium heat for 1-2 minutes on each side. This keeps the pancakes soft and tasty. You can freeze these pancakes for later use. After cooling, place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. When you want to eat them, take out the number you need and let them thaw in the fridge overnight. You can also reheat them directly from the freezer. Just add a few extra seconds in the microwave. Enjoy these easy dinners with your little ones! For the full recipe, check out the detailed instructions above. Yes, you can make these pancakes ahead of time. Just cook them, then cool them down. Store them in an airtight container in the fridge. They will stay fresh for up to three days. When you are ready to eat, just reheat them in the microwave or on a skillet. This makes meal prep easy for busy nights! You can serve these pancakes with many sides. Fresh fruit slices, like strawberries or bananas, add a sweet touch. A small bowl of yogurt makes a creamy dip. You could also add a drizzle of honey for extra sweetness. If your toddler likes it, a sprinkle of cinnamon can be a fun twist! To boost the nutrition of these pancakes, try adding more veggies. Spinach or finely chopped bell peppers work great. You can also use oats instead of some flour for extra fiber. Adding a spoonful of flaxseed can help too. These changes keep the pancakes tasty while packing in more nutrients for your toddler. These pancakes can be made allergy-friendly. For gluten-free options, use gluten-free flour. You can replace eggs with mashed banana or flaxseed meal mixed with water. If dairy is a concern, use non-dairy milk and dairy-free cheese. Always check labels to ensure safety for your child’s needs. These Cheesy Veggie Pancakes are easy to make and fun to eat. We covered the key ingredients, nutrition facts, and how to pick fresh veggies. I shared step-by-step instructions to help you cook perfect pancakes every time. Also, we explored tips to keep them fluffy and appealing for picky eaters. Remember, you can adjust ingredients for dietary needs. Store leftovers properly to enjoy later. With these tips, you can create meals your family will love. Enjoy making these tasty pancakes and watch everyone come back for more!

Easy Dinners for Toddlers

Discover the joy of cooking with these Cheesy Veggie Pancakes that are a hit for both kids and adults! Packed with wholesome ingredients like zucchini, carrots, and cheddar cheese, these pancakes are not just delicious but also nutritious. Perfect for breakfast or a snack, they are easy to make in just 20 minutes. Click through to explore the full recipe and get ready to impress your family with this fun and healthy dish!
Print Recipe Pin Recipe

Ingredients
  

1 cup whole wheat flour

1 cup grated zucchini

1/2 cup grated carrot

1/2 cup shredded cheddar cheese

2 large eggs

1/2 cup milk (or your preferred non-dairy milk)

1 teaspoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 tablespoon olive oil (for cooking)

Instructions
 

In a large mixing bowl, combine the whole wheat flour, baking powder, garlic powder, and salt. Mix well with a whisk to ensure even distribution.

    In a separate bowl, crack the two large eggs and whisk them together with the milk until fully blended and frothy.

      To the egg mixture, add the grated zucchini, grated carrot, and shredded cheddar cheese. Stir well until all the vegetables and cheese are evenly incorporated into the liquid.

        Gradually add the dry mixture to the wet ingredients, gently folding them together. Mix until just combined, being careful not to overmix, which can lead to tough pancakes.

          Place a non-stick skillet over medium heat and add 1 tablespoon of olive oil, allowing it to heat up until shimmering.

            For each pancake, pour about 1/4 cup of the batter into the skillet, making sure to leave space between each one to allow for spreading.

              Cook the pancakes for 2-3 minutes on one side, observing small bubbles forming on the surface before flipping. Once golden brown, flip and cook for an additional 2-3 minutes on the other side.

                Continue this process until you have used all the batter, adding more olive oil to the skillet as needed between batches to prevent sticking.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 toddler-sized pancakes

                    - Presentation Tips: Serve the pancakes warm on a colorful plate, accompanied by a side of fresh fruit slices such as strawberries, bananas, or blueberries, and a small bowl of yogurt for dipping. Garnish with a sprinkle of fresh herbs like basil or parsley for added color!