As a parent of a toddler, I’m always looking for healthy breakfast options that are wholesome and yummy. Recently, one of my best friends gave me a recipe that I tried with a few modifications — it came out great! Here is a delicious veggie pancake recipe you can make in a batch and freeze for those busy mornings when you’re in a rush and don’t have time to cook. When you need a quick breakfast on the go, simply reheat the pancakes in your microwave or toaster.
1 14.75 ounce/127 gram can cream of corn (reduced sodium)
1/4 cups organic whole wheat flour
1/2 cup milk
1 teaspoon baking powder
1 cup veggies of your choosing (I used spinach and broccoli)
Olive oil to fry
Beat the eggs and combine them with the milk and canned corn.
Combine the wheat flour slowly into the liquid mixture, then add the veggies.
Coat a frying pan or griddle with olive oil, then bring to medium heat. Spoon equal portions of the batter onto the frying pan/griddle, and let it cook for a couple of minutes until golden brown.
Serve the pancakes hot with your choice of ketchup or dip.
Enjoy this easy, delicious way to pack in those veggies at the start of your day!
Hope this recipe is a hit at your household. If you have any questions or comments, please feel free to leave a message below.