Passionate About Boston
and the Moms Who Live Here

Healthy Breakfast: Veggie Pancakes


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  1/4 cups organic whole wheat flour
1/2 cup milk
2 eggs
1 teaspoon baking powder
1 cup veggies of your choosing (I used spinach and broccoli)
Olive oil to fry


Step 1

Beat the eggs and combine them with the milk and canned corn.

Step 2

Combine the wheat flour slowly into the liquid mixture, then add the veggies.


Step 3

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.


Step 4

Serve the pancakes hot with your choice of ketchup or dip.

Step 5

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.

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