I feel like if I add the word “pancakes” to anything, there’s a tiny chance that Izzy might try something new! Having been sick with a tummy bug for the last few days, I whipped up a batch of our fave Cheesy Carrot and Zucchini Pancakes in hopes she would eat something!
She, of course, surprised me by demolishing 6 of them and then proceeded to say “Mama, I think my body likes carrot again!”. FUCK YES!!!!!
Cheesy Carrot and Zucchini Pancakes are not only a great way to attempt to sneak in some extra veg because.. pancakes.. but they’re also super quick and easy to whip up. They make for a perfect lunch or dinner and can even be popped into the lunchbox or had as a snack.
If you’re a tad short on time, you can cook them a few hours ahead of lunch or dinner and nuke them in the microwave when it’s time to eat. If you are cooking ahead of time, let them cool before popping them into an airtight container and chucking them in the fridge!
Ingredients
- - 1 medium sized carrot, washed with ends cut off
- - 1 medium sized zucchini, washed with ends cut off
- - 1/2 brown onion
- - salt and pepper
- - 2 eggs, at room temp
- - 125mls milk
- - 1/2 tsp dried parsley
- - 5 TBSP flour
- - 1/4 cup grated cheese
- - oil for frying
Instructions
- - Grab your carrot, onion and zucchini and grate em all up. Pop them into a bowl, season with salt and pepper and give it a good mix together.
- - In a smaller bowl, whisk your eggs together. Add in the milk and parsley and whisk until well combined.
- - Add in your flour and whisk until you have a smooth batter.
- - Pour your batter into your bowl with the carrot, onion and zucchini, chuck in your cheese and give it a good mix together.
- - Pop a frying pan on the element on medium heat and pour in a good glug of oil.
- - Drop heaped spoonfuls of the batter into the frying pan and cook for 2-3 minutes on each side or until golden.
- - Pop your pancakes onto a paper towel to drain off any excess oil.
- - Serve as is or with a dollop of sour cream and sweet chilli sauce or aioli!
Ingredients
- - 1 medium sized carrot, washed with ends cut off
- - 1 medium sized zucchini, washed with ends cut off
- - 1/2 brown onion
- - salt and pepper
- - 2 eggs, at room temp
- - 125mls milk
- - 1/2 tsp dried parsley
- - 5 TBSP flour
- - 1/4 cup grated cheese
- - oil for frying
Instructions
- - Grab your carrot, onion and zucchini and grate em all up. Pop them into a bowl, season with salt and pepper and give it a good mix together.
- - In a smaller bowl, whisk your eggs together. Add in the milk and parsley and whisk until well combined.
- - Add in your flour and whisk until you have a smooth batter.
- - Pour your batter into your bowl with the carrot, onion and zucchini, chuck in your cheese and give it a good mix together.
- - Pop a frying pan on the element on medium heat and pour in a good glug of oil.
- - Drop heaped spoonfuls of the batter into the frying pan and cook for 2-3 minutes on each side or until golden.
- - Pop your pancakes onto a paper towel to drain off any excess oil.
- - Serve as is or with a dollop of sour cream and sweet chilli sauce or aioli!
You may have noticed that I NEVER peel my veg unless I absolutely have to. Most of the nutrients in carrots and zucchinis are in or just below the skin. By peeling them, your stripping away vitamins, mineral and fibre. I give all of our fruit and veg a good soak in baking soda and water before rinsing them off and popping them in the fridge. This helps to get rid of any residual chemicals. Before I use them for cooking, I give them another wash under the tap and cut off any bad bits and we’re good to go!
If you’re wanting to take them up a notch, pop a few Cheesy Carrot and Zucchini Pancakes onto a plate and top with a slice of bacon, poached egg and a few slices of avo. SO GOOD and it makes for a jam-packed protein filled breakfast, lunch or dinner.
ENJOY!
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Tags : DINNER IDEAS, LUNCHBOX IDEAS
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