Tender Chicken Breast and Vegetable Pancakes
Quick and Nutritious Chicken Breast Pancakes with Leftover Vegetables! A Perfect Side Dish for Kids.
Do you ever find it challenging to come up with appealing side dishes for your children? While adults might be content with just kimchi, it’s natural to want to offer something more substantial and nutritious for growing kids. Today’s ‘Chicken Breast and Vegetable Pancakes’ are a fantastic solution, utilizing leftover vegetables from your fridge and a convenient can of chicken breast. They are incredibly easy and quick to make, offering a crispy exterior and a wonderfully moist interior. Plus, they’re a great way to sneak in those veggies your little ones might otherwise avoid! These pancakes are sure to become a family favorite.
Main Ingredients- 1 can chicken breast (reserve a little of the liquid)
- Finely chopped vegetables (use kids’ favorites or any leftover veggies)
- 2 eggs
- 1 cup (heaping) pancake mix
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
In a large bowl, open one can of chicken breast. Don’t drain all the liquid; leave just enough to keep the chicken moist. This step ensures the pancakes will be extra tender. Finely chop any vegetables you have on hand, whether they are ones your children usually shy away from or simply leftover odds and ends from your refrigerator (like onions, carrots, or zucchini). Add the chopped vegetables to the bowl with the chicken breast. Colorful veggies can also make the dish more appealing to kids! Next, add the 2 eggs, 1 heaping cup of pancake mix, a pinch of salt, and a pinch of black pepper. Mix everything together thoroughly until well combined. If the batter seems too thick, you can add a tiny bit of water, a tablespoon at a time, until you reach your desired consistency.
Step 2
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan, shaping them into your desired pancake size. Try to make them slightly thicker rather than too thin, as this will help them cook through nicely and remain moist inside.
Step 3
Once the bottom of the pancakes turns golden brown and crispy, carefully flip them using a spatula. Cook the other side until it’s also golden brown and evenly cooked through. Your delicious Chicken Breast and Vegetable Pancakes are ready! They taste best served hot.
