Brekkie, Recipes, Savoury

DELISH MINI VEGGIE PANCAKES | gf, plant-based & easy

I'm always looking for a nutrient dense and relatively mess free snack that I can give my toddler. Plus, it's a huge bonus if I can make something in batches and freeze them for later use. I feel so great knowing that the freezer is well stocked with nutrient-dense food ready for toddler snacks or to be used alongside a selection of goodies as a whole meal. 

I know everyone operates in slightly different ways, but this is something that I've found really works to free up my time and give me peace of mind. I love what I do but I also don't like spending every second in the kitchen, so anything that can streamline the process is a win in my book. I have also found that it can really help when there is a nice variety of things stocked up in the freezer as you can mix things up, intermittently offering foods without having to re-make the same thing over and over only to be tossed on the floor or offered to the dog!! 

These tick all of those boxes for me, plus we really enjoy them as a snack's a win win! 

x Harry
Makes: Approx. 25 mini pancakes
Prep time: 5 minutes 
Cook time: 20 minutes for the raw grated veggie option, 40 minutes for cooked veggies (see cooks notes) 
Difficulty: Easy 
Equipment: Non-stick frypan, large bowl & whisk
1 brown onion, finely diced 
2 cups finely chopped or thickly grated veggies (e.g. zucchini, carrot, pumpkin, sweet potato) 
3/4 cup chickpea/besan flour 
1/2 cup brown rice flour or buckwheat flour 
1/3 cup nutritional yeast 
1/2 teaspoon good quality veggie stock powder (adjust depending on salt content) 
1 teaspoon baking powder 
1 cup plant milk 
1 - 2 tablespoons finely chopped fresh herbs (I used parsley) 

Coconut oil for frying. See cooks notes. 
Heat a non-tox, non-stick frypan on low heat. Add a tablespoon of coconut oil, then add the chopped onion and veggies.
Cook, stirring until the onion is translucent and all of the veggies are soft. 
Combine dry ingredients in a mixing bowl and whisk to combine. Add milk and whisk again, adding more liquid if needed. Add cooked or grated fresh veggies and chopped herbs and mix well. 
Heat coconut oil in a non-tox, non-stick frypan on low heat. Spoon a tablespoon of the mixture onto the pan for each pancake allowing a little space between them. When you see a few holes appear in the middle of the pancakes, flip them over and cook for a further minute or so before removing them from the pan. 
As with most things these are best enjoyed freshly cooked, however, they also freeze really well.

Serving suggestions - Our little girl loves these heated up and cooled until still warm (or freshly made which is even better). We sometimes top hers with some clean plant-based butter, nut butter, coconut yogurt, hummus or smashed avocado and lemon juice. 

Storage - I like to freeze these and I think they would keep up to 3 months in the freezer, not that mine have ever lasted that long! I just layer them into a freezer safe container with compostable backing paper between each layer. You can also store them in the fridge for up to 3 days. 

Veggies - One of the best things about these pancakes is that you can use any veggies you have on hand. I particularly love things like root veggies as they can lend a little sweetness. You can also save time and use certain veggies raw and grated in substitution for the cooked veggies (such as zucchini, pumpkin and other cucurbits).   

Additions - Absolutely! I love adding a little extra goodness where I can. The addition of hemp seeds, mild spices like turmeric, herbs, even a little tomato paste and a sprinkle of oregano for a bit of an Italian vibe are all delish.

Extra sweetness - Definitely! To make a sweet version, I just add a teaspoon of vanilla or cinnamon, a dash of maple syrup and some chopped frozen or fresh berries. Even a little dollop of good quality nut or seed butter is yummy here too! 

Plant-based milk - You can use whatever milk you like here. I look for one that has no extra 'stuff' added to it if it's going to be store bought. Any home made one will do also! Oat and soy are my go to for our little one. 

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