Veggie Pancakes

Serves: 18|Prep: 10 minCook: 10 min

Who doesn’t love pancakes? My veggie version is a great way to fill little tums with a hit of vegetables and set the day up right. Spelt flour is a great alternative to plain flour as not only is it high in protein and dietary fibre, but it’s packed with important vitamins and minerals such as manganese, iron and zinc to boost their immune system. These make a great lunchbox fillers or afternoon snacks too!

Want to try a sweeter version? Check out my Banana Pikelets.

Ingredients

Method

1 tbs butter or coconut oil, for frying
1 medium-sized carrot or 100g pumpkin, finely grated
1 medium-sized zucchini (150g), finely grated
½ cup wholemeal spelt flour
1 tbs arrowroot
1 egg
½ cup (125ml) milk of choice
¼ cup low-sodium cheese, grated (optional)
½ tsp baking soda
Sea salt and pepper, to taste (optional)

1.	Place all ingredients into a large bowl and whisk to combine.
2.	In a large frying pan, heat butter or oil on medium heat.
3.	Add tablespoons of batter into the pan and cook pancakes for a few mins on each side or until bubbles appear. Continue with rest of the batter.
4.	Set aside and allow to cool before serving.

Tip:

For a smoother consistency, you can place all ingredients into a blender or processor and blend until smooth. For a vegan version swap egg for a flax-egg (1 tbs flaxseed meal + 3 tbs water) and use dairy-free milk and oil. For a gluten-free version swap spelt flour for millet flour or any gluten-free flour mix. Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.