Veggie Fritters

These easy, delicious, and nutritious savoury fritters are an excellent addition to your weekly line-up. Packed with protein and whole grains they are a great lunch for your little one at home or on the go.

Age: 6M+
Serves: 8
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


  • 2 cups broccoli, cauliflower, or zucchini*
  • 1/2 cup whole wheat flour (or plain flour)
  • 2 tbsp Tiny Sprouts Organic Hemp Hearts Booster
  • 2 tsp dried basil or parsley
  • 1/2 tsp garlic powder
  • 2 large eggs, whisked
  • 1 tbsp avocado oil


  1. Pulse the vegetable of choice in a food processor until finely chopped. *If using zucchini, drain excess liquid out of the zucchini by straining it through a cheesecloth after pulsing.
  2. Mix the dry ingredients together in a medium size bowl.
  3. Add the eggs and vegetables into the dry ingredient mixture and mix well.
  4. If mixture is a bit thick add water until it is slightly runny.
  5. Heat oil in non-stick pan over medium heat and drop large spoonfuls of the batter into the pan.
  6. Cook 1-2 mins on each side until light browned.
  7. Serve warm or cold with your favorite dip or enjoy plain!
  8. Optional: Sprinkle in some cheese and additional veggies as you wish.

Recipe Notes

  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Pancakes can be frozen in the freezer for up to 2 months.
  • Replace the veggies with any of your little ones favorite veggies (or anything you have in the fridge!)


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