Recipe: Baked Zucchini Pancakes


Whether your little one is just starting to explore finger foods, or fully adept at feeding themselves, these zucchini pancakes are a perfect lunch, dinner or snack. Using minimal ingredients, you can have a healthy meal ready in no time at all.  Plus, they freeze wonderfully, allowing you to make a big batch and pull one out whenever need be.  And with summer in full bloom, zucchini’s are at their peak freshness, flavor, and price.  Just break into little pieces and watch as your baby or toddler delights with the explosion of flavors in their mouth.

Baked Zucchini Pancakes

9 months + up/Finger Foods

Makes 1 dozen 3″ pancakes.

  1. 2 medium zucchini, grated on the large side of a box grater

  2. 1/2 small red onion, grated

  3. 2 eggs, lightly beaten

  4. 1 teaspoon baking powder

  5. 1/2 cup, plus optional 2 tablespoons, whole wheat or gluten-free flour blend

  6. 1/2 teaspoon sea salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 1/4 cup parmesan cheese

Preheat oven to 425 degrees.  Place grated zucchini in a strainer and press down firmly with a paper towel to remove as much excess moisture as possible.  Transfer to a medium bowl and immediately stir in the onion and eggs. Stir in the baking powder, 1/2 cup of flour, salt, pepper, and parmesan (if the batter seems too thin, add the remaining 2 tablespoons of flour).  Using your hands, create mixture into 3 inch sized circles and place on a greased baking sheet.  Bake for 30 minutes, flipping pancakes once halfway through.  Pancakes should be golden brown on on both sides when done.  * If they seem too moist in the middle, place back in the oven for a few more minutes – some zucchini are more moist than others and need extra time in the oven.

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© 2019 Danielle Krupa