Savory Egg Veggie Pancake
Min Kwon, RD
When it comes to feeding infants and toddlers, every bite counts! This baby-led-weaning friendly recipe packs in nutrients from whatever vegetables you have on hand and offers a savory twist to the classic pancake. Feel free to add extra toppings like nut butter, avocado, or Greek yogurt.
This recipe was developed for the Egg Nutrition Center by Min Kwon, RD.
|1/2 Teaspoon||Oil or Butter|
|1 Tablespoon||Milk of choice (may use breastmilk)|
|3 Tablespoons||Vegetables of choice (chopped or grated; cooked or raw)|
|1 Tablespoon||Flour of choice (like spelt flour)|
|1 Teaspoon||Ground flaxseeds|
|1/4 Teaspoon||Herbs/spices of choice (like cinnamon, curry powder, cumin, oregano, turmeric, etc.)|
Heat butter/oil in a 6-inch nonstick pan over medium-low heat, tilting the pan to coat bottom.
Beat egg and milk together in a bowl until blended. Add rest of the ingredients and combine.
Pour mixture into pre-heated pan (don’t stir), spread evenly, and let the batter cook for a minute or so until the bottom starts to set.
Flip and cook the other side until lightly browned.
Remove from pan. Once cooled, slice into desired shapes and serve.
- Calories: 150
- Total Fat: 9 g
- Saturated Fat: 2 g
- Sodium: 88 mg
- Carbohydrates: 9 g
- Dietary Fiber: 2 g
- Protein: 8.5 g
Grain: 0.5 oz
Vegetable: 0.25 c