Baked Zucchini and Carrot Pancakes (Gluten-Free)

Zucchini and carrot pancakes are incredibly easy to make and a perfect way to sneak veggies into your kids lunch or snack.

My Secret Zucchini and Carrot Pancakes Tool:

While these pancakes are truly easy to make, there is one kitchen tool that makes it even easier. It’s the mighty fish spatula (also known as a fish turner or slotted spatula) that makes flipping pancakes a breeze. It’s flexible and yet strong which makes it a perfect pancake tool. (Click here to see the fish spatula I use)

To show you how easy this recipe is, I filmed my toddler making it with me. His favorite part is, of course,  grating the veggies using a food processor (this is the one I use). Go to my Facebook page to see the video even if you don’t have a Facebook account.

Do you need more ways to sneak veggies into your kids diet?

Here’s a few of my favorite ways to add more veggies to my families meals without anyone noticing it:

5 from 1 vote

Print

Baked Zucchini and Carrot Pancakes

Zucchini and carrot pancakes are incredibly easy to make and a perfect way to sneak veggies into your kids lunch or snack. 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

• 2 zucchini
• 2 carrots large
• 2 eggs large
• 1 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/4 cup oat flour
• 2 teaspoons Sesame seeds optional

Instructions

1. Grate zucchini and carrots. Place vegetable in a mesh strainer over a large bowl. Sprinkle with 1/2 teaspoon salt and let sit for 20 - 30 minutes to remove moisture. Drain and transfer to a medium size bowl.

2. In a medium bowl, whisk the eggs and season with the remaining 1/2 teaspoon sea salt and pepper. Stir in the oat flour and fold in grated zucchini and carrot. 

3. Line a baking sheet with parchment paper and using a large spoon or ice cream scoop, spoon about 2 tablespoons of batter onto the baking sheet. Repeat with the remaining batter. Use a slotted spatula to flatten each pancake. 

4. Bake at 400°F for 30 minutes; flip halfway though. 

5. Remove from the pan and sprinkle with sesame seeds. Serve warm with a yogurt dip or sour cream. (Optional)