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Veggie & Shrimp Mini Pancakes (15-Month Toddler Breakfast)
These tasty little pancakes are perfect for feeding toddlers a nutritious breakfast filled with soft tender shrimp and sweet carrot giving them a delightful mix of flavors while remaining easy to bite and chew. A delicious Veggie & Shrimp Mini Pancakes (15-Month Toddler Breakfast) recipe.
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Veggie & Shrimp Mini Pancakes (15-Month Toddler Breakfast)
| Ingredient | Amount |
|---|---|
| all-purpose flour | as needed |
| egg | 1 as needed |
| fresh shrimp | 2-3 |
| finely chopped carrot | as needed |
| finely chopped seasonal vegetables | as needed |
- all-purpose flouras needed
- egg1 as needed
- fresh shrimp2-3
- finely chopped carrotas needed
- finely chopped seasonal vegetablesas needed
Cooking StepsHow to cook Veggie & Shrimp Mini Pancakes (15-Month Toddler Breakfast) step by step
-
Step 1In a bowl, add flour, crack in an egg, add minced shrimp, chopped greens, and chopped carrot. Season with a pinch of salt and a drizzle of sesame oil.
-
Step 2Add water gradually in small amounts, stirring as you go. The batter should be slightly thicker than yogurt — if it’s too runny, the pancakes won’t turn out as well.
-
Step 3Keep the heat on the lowest setting! Lightly brush a flat pan with oil, then scoop batter onto the pan — shape them however you like.
-
Step 4Flip once the bottom is set. Cook until both sides are golden and spring back when pressed.
-
Step 5Time to eat!
Veggie & Shrimp Mini Pancakes (15-Month Toddler Breakfast)
These tasty little pancakes are perfect for feeding toddlers a nutritious breakfast filled with soft tender shrimp and sweet carrot giving them a delightful mix of flavors while remaining easy to bite and chew. A delicious Veggie & Shrimp Mini Pancakes (15-Month Toddler Breakfast) recipe.
Ingredients
- as needed all-purpose flour
- 1 as needed egg
- 2-3 fresh shrimp
- as needed finely chopped carrot
- as needed finely chopped seasonal vegetables
Instructions
-
In a bowl, add flour, crack in an egg, add minced shrimp, chopped greens, and chopped carrot. Season with a pinch of salt and a drizzle of sesame oil.
-
Add water gradually in small amounts, stirring as you go. The batter should be slightly thicker than yogurt — if it’s too runny, the pancakes won’t turn out as well.
-
Keep the heat on the lowest setting! Lightly brush a flat pan with oil, then scoop batter onto the pan — shape them however you like.
-
Flip once the bottom is set. Cook until both sides are golden and spring back when pressed.
-
Time to eat!
