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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 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
Main Ingredient(s): Cabbage, Carrots, Onions

Steps:

  • In a bowl, beat eggs, and then beat in milk or water, flour, salt and pepper. Stir in vegetables.
  • 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.

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.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: February 24, 2021