Healthy, Kid-Friendly Recipe: Potato Pancakes for Breakfast

May 28, 2010 | Written By:

By Mark Bishop, Deputy Director

Last night I
grated veggies in my food processor, and Henry was fascinated. So I
thought there was an opportunity for some breakfast food processor fun.
Why not some morning potato pancakes? Potatoes and carrots are
nutritionally dense and very tasty. While potatoes get a bad name because of
the over-abundance of deep fried versions, they can be a a delicious treat. So here's what we did:


3 small red potatoes

1 small onion

1 small carrot

1 egg

2 tablespoons whole wheat flour

Sea salt to taste

Olive oil


pulled out the food processor and let Henry press the button. What kid
doesn't like to press the food processor button? We grated the potatoes
and carrots. Then switched to a slicing blade and sliced the onion.
(If you grate the onion, it turns to mush.)


We added the grated veggies to a bowl with the flour, the egg and a little salt, and we mixed it all up.


I heated my griddle with some olive oil and pan fried the batter into
brown, crispy pancakes — about four minutes each side. I served them for
Henry with a generous spoonful of applesauce on the top — that's how
it's done in my household.


A tasty treat — and it actually only takes about 15 minutes, from start to finish. Henry now considers himself a potato pancake master.


Get email updates from Healthy Schools Campaign


Form submission subscribes you to the Healthy Schools Campaign Newsletter. To view and manage other options click here
Hidden Section

Note - updated to the HSC Newsletter list 1.3.2017 per the updated newsletter configuration