These tiny vegetable pancakes are easy to make and kid friendly! These are full of nutrients from the cabbage, carrot and onion and taste delicious dipped in a low-sodium soy sauce, or even ketchup. Try adding a bit of canned fish or meat to the top, such as tuna, salmon, chicken or turkey for added protein.

Ingredients

  • 1 Cup cabbage, finely shredded

  • 1 Cup carrots, finely shredded

  • 1/4 Cup onion, finely shredded

  • 2 Eggs

  • 4 tsp milk of water

  • 4 Tbsp flour

  • 1/4 tsp salt

  • Oil for frying

  1. In a bowl, beat eggs, and then beat in milk or water, flour, salt and pepper. Stir in vegetables.
  2. Add a thin layer of oil to a frying pan and turn burner to medium heat. When oil is hot and shimmery, drop in pancake batter by the tablespoon. Cook 2-3 minutes until golden and crispy on bottom, and then flip and cook 2-3 minutes more.
  3. Serving suggestions: Pancakes taste great with a sprinkling of lemon or soy sauce. You can also use this basic pancake recipe with other vegetables you may have, including spinach and kale.
    Tip: Try adding a bit of canned fish or meat, such as tuna, salmon, chicken or turkey.
Photo of Tiny Vegetable Pancakes recipe

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