Go Back

Sweet or Savory V-Cakes

When sneaking in veggies: choose something delicious, toddler friendly and easy to grab on-the-go!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 people
Course: Breakfast, Dessert, Main Course, Side Dish, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

The Batter
  • ½ cup Bob's Red Mill Cassava Flour
  • ¾ cup Almond Flour Costco/Sam's bulk
  • 3 Free Range Eggs
  • 8 oz Almond Milk or preferred non-dairy milk
  • 2 tbsp Coconut Oil
  • 4 tsp Baking Powder
Veggies that make up the "V" cakes. PICK ONE or TWO (half amounts of each)
  • 4 Carrots medium, grated
  • 1 cup Cabbage pureed
  • ¾ cup Asparagus grated or pureed
  • ¾ cup Broccoli pureed
  • ¾ cup Sweet Potato pureed
  • ¾ cup Pumpkin puree canned or from scratch
  • 1 cup Zucchini grated or pureed
Savory and Sweet Spices
  • 1 tsp Pumpkin Spice
  • 1 tsp Cinnamon
  • 1.5 tsp 21 Seasoning Salute (all purpose seasoning)
  • ½ tsp Turmeric or Curry Powder
  • 1 tbsp Coconut Oil (for greasing skillet or griddle)
Pizzazz of Yum
  • 1 cup Cheese, grated or vegan cheese

Equipment

  • large and medium bowls, skillet or pancake griddle, fork, spoon, large spatula, blender or food processor, cheese grater, stove

Method
 

Veggies
  1. Your preparation depends on what you choose. Yes, prep these before the batter.
    I highly recommend at a minimum grating whatever veggie you use (cheese grater works).
    If you're using leftover veggies, I recommend pureeing them before adding to the batter.
    No, you do not need to cook the veggies before adding them!
Batter Prep
  1. In large bowl, whisk together wet ingredients (eggs, milk, oil).
  2. Add dry ingredients slowly, stirring as you go to create a consistent batter. *Don't worry if it's more thick than normal pancake batter!
    ***Wait to add more liquid until after you've blended in your veggies.***
  3. Put It All Together
  4. Mix the veggie(s) into the pancake batter well until you have a consistent mixture.
  5. Add the cheese to the batter OR sprinkle on top when they're almost done cooking.
  6. If it's too thick: add a bit more milk **by the tablespoon** to avoid adding too much.
    If it's too runny, add a little more cassava flour to thicken it up.
  7. Yes - you can add pureed meat or beans to this as well!
    Consistency will change so do your best to accommodate the extra ingredients by adjusting milk and flour ratios. The recipe calls for 3 eggs, which should be enough.
    Possibilities are endless for fillers here!
Cooking
  1. Cook on a griddle or skillet in remaining coconut oil on medium to medium - high heat (depending on your griddle or stove) for 2 - 3 minutes per side, flip once.
  2. Do not overcrowd the pancakes. If you're using a skillet, cooking 3 or 4 at a time is plenty.
Fun with Shapes!
  1. Once the pancakes are done cooking, ask those little helping hands to cut them into fun shapes with cookie cutters! Participating in cooking may help increase food appeal to kiddos.
  2. Don't waste the pancakes "edges" from cutting! I usually scoop a few of these up and make myself a plate. Alternatively, you could find a good bread pudding recipe to put them in.

Notes

WHOLE RECIPE: Total Calories: 1,730 - 1,900
Total Cost - $4.00 - $4.70  .  Grade - A  .  *Monthly Cost - $270 - $335
Programming Notes:
  • Don't be afraid to use leftover veggies and puree them.
  • To make this dish VEGAN - swap out the eggs for flax eggs (1 tbsp flax seed + 3 tbsp water = 1 egg)
    • Ground flaxseed is an A grade item!
*This refers to the monthly grocery bill if TWO PEOPLE ate cumulatively 4,000 Calories per day, and only ate this meal all month long. Running calcs for ONE? Divide "Montly Cost" in half.