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This is an interesting spin on pancakes and a great way to “hide” veggies for those of you with picky eaters.  I’ve changed many ingredients in the recipe, but I have to give credit to my inspiration: Cooking for Baby by Lisa Barnes.  It’s a great cookbook with fabulous photos.  Check it out if you’re in the market for a new cookbook!

In this recipe I substituted Pamela’s Baking Mix as the flour and found it very yummy.  If you haven’t used Pamela’s Baking Mix before I highly recommend you try it.  The mix is gluten-free and very tasty.  We use it for cookies, muffins, pancakes, scones, bread, practically everything.  The mix makes things very easy and saves time.  Time saving shortcuts are important these days since Kula Baby learned to walk (on Halloween as soon as we put him in his little devil costume…clearly the costume had super powers).  I have other “fires” to put out now that he’s moving at the speed of light…baking mixes are my friend!  This recipe requires you to use a food processor, or something to shred the sweet potato and zucchini.  Trust me, these cakes are worth hauling that big appliance onto the counter.  We ate them for dinner last night (topped with yogurt) and again this morning for his snack.  Kula Baby LOVED them.

Veggie Hotcakes

Veggie Hotcakes
Course: Breakfast
Author: Kula Mama
  • 1 zucchini shredded
  • 1 cup Pamela's Gluten-free Pancake and Baking mix (if you don’t have Pamela’s baking mix you can use 1 cup rice flour, 1/2 tsp baking powder)
  • 1 egg or egg substitute
  • 2 tbsp organic coconut oil or another healthy oil made for high heat
  • 3/4 cup rice milk or whole milk if you tolerate dairy
Optional veggie boost:
  • 1/2 cup cooked sweet potato (you may need to use a little more milk if you add the sweet potato)
  1. Pre-heat oven to 250 degrees (you will use the oven to keep the pancakes warm)
  2. Combine Pamela’s baking mix and milk in a bowl. Add shredded veggies and egg. Mix to combine. Add more milk as needed until you create a consistency similar to pancake batter.
  3. Scoop out a little bit of the veggie batter with a spoon and place on pancake griddle. Cook 3 minutes per side on medium heat.
  4. Top with yogurt, ground flaxseeds and maple syrup!

Photo credit: Joy

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