I often get many requests for “kid friendly” Indian recipes, especially when it comes to parents with picky little eaters. I can totally understand & sympathize with this dilemma. Although my son is usually a very good eater, he has had his moments like most children.

This particular recipe happens to be one of my son’s favorites and although he is no longer a toddler, my Zucchini Pancakes are still in high demand and always seem to hit the spot. In fact, this easy & delicious recipe is equally popular (if not more so) among adults as well.

When my son was a toddler, I made this recipe using only the zucchini while omitting the onions and green chilies. As he grew older, the recipe evolved as well to accommodate his changing tastes. So make the necessary adjustments as needed and feel free to tweak the recipe to your own personal preference. If you like, you can omit the egg as well for a completely vegetarian or vegan meal. I only added the egg as a little source of protein to the dish. Some finely grated carrots would also work well, especially if you wanted to add more veggies into your child’s diet.

If you are unable to find ready made basic pancake mix, just combine 1 cup of all purpose flour with 1 tsp baking powder, ½ tsp baking soda and a pinch of salt. If you prefer, you could use any grain flour (such as whole wheat, oat bran, multi-grain or any combination) - just make sure that it is finely ground.


ZUCCHINI PANCAKES

Ingredients:

1 cup basic pancake mix (any variety will work: buttermilk, whole wheat, multi-grain…)
1 zucchini (medium size), very finely minced or finely grated
1 small onion, finely minced
1 large egg
2-3 small green Thai chilies, finely minced (to taste)
¾ cup water (or more as needed)
salt, to taste
1-2 tbsp oil, canola or vegetable (as needed)
freshly chopped cilantro leaves

METHOD:

In a large mixing bowl, combine all of the ingredients together and using water - mix into a smooth batter. These “pancakes” are on the thinner side, similar to crepes.

Heat a well oiled tawa or flat nonstick griddle on medium high heat. When hot, add a ladle (1/2 a cup) of batter in the center and spread evenly outwards using the back of the ladle in round circular motions until a 5-6 inch circle is formed. Once the pancake sets and has lightly browned, turn over once and cook on the other side. It should be thin and golden on both sides. Repeat until the batter is finished. Serve immediately with yogurt and your favorite chutneys & Indian pickles.

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