Vegetable Pancakes

Name: Vegetable Pancakes
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 Cup Plain Flour (or buckwheat for gluten free); 2 Teaspoons Baking Powder; 1 Cup Whole Milk (substitute with soy or almond milk for dairy free); 1 Organic Egg (Leave out for egg free); 2 Tablespoons Melted Unsalted Butter (substitute with coconut butter for dairy free); 1 Medium Onion; 1 Small Head Broccoli; 1 Red Bell Pepper; 50 g Grated Cheddar Cheese (substitute with your favourite vegan cheese for dairy free); 2 Tablespoons Olive Oil for Frying

Not rated yet No Comments Published Oct 01, 2015 Updated Jun 02, 2023

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Rather than wasting pancake batter I had left over, I decided to mix it up a little with some roasted vegetables. Thankfully it was an experiment that turned out exceptionally well. Oscar has loved these little pancakes since he was 6 months old and I found it a great way to pack so many nutritious vegetables into every little bite.

Vegetable Pancakes

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Prep: 35

Cook: 10

Total: 45

Servings: Baby Portions

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These homemade baby food vegetable pancakes are delicious, soft and filled with goodness for your baby. Perfect recipe for baby led weaning.

Ingredients

1 Cup Plain Flour or buckwheat for gluten free
2 Teaspoons Baking Powder
1 Cup Whole Milk substitute with soy or almond milk for dairy free
1 Organic Egg Leave out for egg free
2 Tablespoons Melted Unsalted Butter substitute with coconut butter for dairy free
1 Medium Onion
1 Small Head Broccoli
1 Red Bell Pepper
50 g Grated Cheddar Cheese substitute with your favourite vegan cheese for dairy free
2 Tablespoons Olive Oil for Frying

Method

Heat oven to 200°C.
Peel onion and pepper and chop into large chunks. Place onto baking tray and drizzle with a little olive or rapeseed oil. Put tray into the oven and roast vegetables until soft and starting to brown approx 25-30mins.
While this is cooking steam your broccoli until soft. Then, place all of your cooked vegetables on a chopping board and using a knife chop into tiny little baby sized pieces.
Add flour and baking powder to a bowl.
In a separate bowl or jug mix together your chosen milk, egg (if you are using it) and 2 tablespoons of the melted unsalted butter (or coconut butter).
Make a well in the flour mixture and slowly (to avoid lumps) whisk in the liquid mixture until it is fully combined.
Fold vegetable mixture and grated cheese into your batter until completely combined. It will be much thicker than normal pancake mixture but that’s o.k.
Heat a little olive oil on a non-stick frying pan and when hot spoon about a tablespoon of your batter mixture onto the pan. Press gently down with the back of the spoon to make into a pancake shape.
Fry until golden both sides and serve with a little sour cream and chives (or plain).

Recipe Notes & Tips

To freeze simply put a little parchment paper between each pancake to prevent sticking. Allow to thaw in a fridge and then reheat on the frying pan or under a grill.

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Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.