Veggie Curry Pancakes

Spice up your day with Lucia’s vegetable-packed savory pancakes. These are not just flippindelicious, they are healthy and super easy to make – ideal for baby weaning!

  • 6 Portions

  • 10 mins

    prep time
  • 8 mins

    Cook time
  • suitable for freezing


  • 50g mixed frozen veggies
  • 1 cup/ 120g plain flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mild curry powder
  • 1 cup/ 250ml cold water
  • Splash of oil (to cook)
  • Optional serving: greek yogurt, cucumber, tomatoes


  • Steam your frozen mixed veggies, we are using the microwave to do this but you can use any method you like (top tip: fresh veggies will also work too)
  • Then to a bowl add the plain flour, baking powder, garlic powder, onion powder & mild curry powder and mix to combine
  • Now add the cold water, a bit at a time, and whisk thoroughly until you are left with a nice smooth batter
  • Once your veggies are steamed, chop them up into smaller pieces (top tip: if you are making for really little eaters you can pulse the veggies in a blender to make it a much smoother texture)
  • Put a splash of oil into a non-stick frying pan and spoon your batter into equal sized pancakes
  • Cook for 3-4 minutes on both sides until the pancakes are golden brown and then you are ready to serve
  • We are having ours with some greek yogurt mixed with grated cucumber & on the side some chopped tomatoes and extra cucumber for a bit of crunch
  • Now it's time to enjoy!