Savory Veggie Pancakes (Baby-Led Weaning Friendly)
Introducing vegetables to babies can feel challenging, especially when you want them to try different colors and textures. This baby friendly veggie pancake is one of the easiest ways to serve a variety of vegetables in one simple, delicious meal. You can mix in whatever veggies you have at home, which makes it a great option for using up veggies!
Servings 10 3" pancakes
Ingredients
- 2 eggs
- 1/2 cup water
- 1/4 cup all purpose flour
- 1/2 to 3/4 cup finely chopped vegetables
- Optional pinch of garlic powder or onion powder
- Vegetable ideas: broccoli, carrot, zucchini, green onion, bell pepper, spinach, sweet potato
Instructions
- Finely chop or shred your vegetables so they cook evenly. Harder vegetables like carrot or sweet potato work best when shredded. You can also steam them.
- Whisk the egg, flour, and water together in a bowl until the mixture is smooth. The batter should be slightly runny but still able to coat the vegetables. Add a splash of water if it feels too thick.
- Stir in the chopped vegetables until everything is evenly coated in the batter.
- Lightly oil a skillet and warm it over medium low heat. Scoop a small amount of batter into the pan and gently flatten it into a thin pancake. Cook for three to four minutes per side until lightly golden and cooked through.
- Allow the pancakes to cool completely before serving. Cut into strips or small squares for easier grasping during baby led weaning.