Fluffy Pancakes with Hidden Vegetables
Light, fluffy pancakes with secretly nutritious vegetables blended into the batter. Kids will never know they're eating carrots and spinach while enjoying these golden, delicious breakfast treats.
Time Breakdown
Ingredients (4 servings)
- 2 cupsall-purpose flour
- 2 tablespoonssugar
- 2 teaspoonsbaking powder
- 1/2 teaspoonsalt
- 2 largeeggs
- 1 1/2 cupsmilk
- 1/2 cupcarrotspeeled and chopped
- 1 cupbaby spinachpacked
- 1 teaspoonvanilla extract
- 3 tablespoonsmelted butterplus extra for cooking
- 1/2 cupmaple syrupfor serving
- 1 cupfresh berriesoptional, for serving
Instructions
- 1
In a blender, combine carrots, spinach, milk, eggs, and vanilla. Blend until completely smooth, about 60 seconds.
2min - 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
1min - 3
Pour the vegetable-milk mixture and melted butter into the dry ingredients. Stir just until combined - don't overmix. Batter should be slightly lumpy.
2min - 4
Heat a griddle or large skillet over medium heat. Brush with butter.
2min - 5
Pour 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on surface and edges look set, about 2-3 minutes.
3min - 6
Flip pancakes and cook until golden brown on the other side, about 2 more minutes.
2min - 7
Repeat with remaining batter. Serve warm with maple syrup and berries.
8min
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