Vegetable Pancakes

Estimated read time 1 min read

These vegetable pancakes are a great meal to prepare when you are not in your home kitchen. I have included frozen vegetables for ease while away but you can always use fresh vegetables – Mix it up each time. These pancakes are perfect to take out and about. Simply pop into your preheated food flask and keep warm for up to twelve hours. Take along some pesto or tomato sauce for dipping


Makes: 12 x Small Pancakes

1 cup plain flour
1 cup milk
1 egg, beaten
2 tsp baking powder
30g frozen vegetable mix, defrosted
½ cup shredded cheddar cheese
Knob of unsalted butter



  1. Whisk the flour, milk, egg and baking powder together until smooth. Stir in the frozen vegetables and cheese.
  2. Melt butter on a frying pan over medium heat.
  3. For each pancake, pour a ladle of the batter on the pan and cook for about 2 minutes. When you see bubbles rising to the top, use a spatula to flip over and cook on the other side for a further 2 minutes.
  4. Refrigerate leftover pancake mixture for up to two days.


For Baby: Chop up the defrosted vegetables into small pieces until your baby is able to manage texture. 

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