healthy finger food

These Chickpea Vegetable Nuggets are the perfect finger food for little eaters! Loaded with veggies and vegetarian protein! Easy to make and super delicious, enjoy these vegetable nuggets on their own, instead of meatballs, or dunk them in your favorite sauce!

Chickpea Vegetable Nuggets

chickpeas

zucchini

carrot

onion

Italian seasoning

sea salt

garlic garlic

black pepper

paprika

eggs

olive

oat flour breadcrumbs

Place shredded zucchini and carrots in the middle of a clean dish towel or large piece of paper towel. Wrap them up and squeeze a few times to help drain out some of the moisture.

In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. DO NOT OVER MIX.  Mixture should be wet but scoopable. See photo in post for reference.

 Heat cooking oil in a large pan over medium high heat.

Using a heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additional 3-5 minutes or until outside of the nugget has a slightly golden color.

Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days

Big fan of this recipe!  I used all the specified ingredients but tweaked some amounts (probably doubled the carrot and zucchini, and eyeballed how much to increase breadcrumbs as a result).  I hand-shredded the carrot and zucchini (and squeezed out water by hand) but used a food processor to blend the chickpeas and eggs before combining all.  My mix was fairly wet (1/4C worked great as a scoop, and then I shaped/flattened them) and highly recommend baking because it's so hands-off!  (My oven cooks fast but 400-425 for 20ish min for me).

So I actually subbed the vegetables for 1 cup of  peas (was all I had lol) &amp; it worked still! I pan fried a few but then put the rest in the air fryer for 15 min at 400 degrees, flipping halfway. 

No bread crumbs and only quick oats available. Grounded up 1/2 cups. Only had frozen carrots used one cup. No eggs used flax seed and water. Fried in skillet itptheyvare started flaking. Decided to try air fryer made fore the perfect consistency loved lit

Has anyone tried baking them? Do they stay together??

These are delicious! My 17 month old loves them, as do my husband and I. They were easy to make as well. Using my shredding blade in the food processor for the veggies made it even easier! 

I am pleasantly surprised by these! They were very easy to make and incredibly tasty. I'm not sure that my very selective toddlers will go for them, but I'm hopeful! If not, I will definitely be enjoying them on my own. :)

These mini Healthy Sweet Potato Pancakes are made with simple ingredients you probably already have, are naturally sweetened, the perfect size for little eaters and are a delicious way to get veggies in at breakfast.

Healthy Pancake Recipes for Kids: Mini Sweet Potato Pancakes

oats

tsp baking powder (aluminum free suggested)

tsp baking soda

tsp fine salt

pumpkin pie spice (or ground cinnamon)

milk of choice ((I used unsweetened almond milk))

tsp pure vanilla extract

potato

maple syrup

tbsp flavorless oil (plus more for cooking)

tsp apple cider vinegar

For pancakes, add oats, baking powder, baking soda, salt, and pumpkin spice to a high-speed blender. Blend until oats become a fine powder.

Add remaining pancake ingredients to the blender and blend until well combined. Stop a few times to scrape the sides of the blender to ensure everything is well mixed.

Heat a cast iron pan or other skillet over medium-low heat. Use a tablespoon or a small cookie scooper to scoop a scant tablespoon of pancake batter into the pan. Flatten the batter out slightly with the back of the spoon to spread the batter into an even circle. Repeat with batter until you’ve made 5 to 6 small pancakes in your pan.

Cook until you see small bubbled forming on the top of the pancake and the edges seem dry, about 2 minutes. Flip and cook the other side for another 30 seconds to a minute. Place cooked pancakes onto a plate and continue with the remaining batter.

Enjoy warm with dip of choice. Let cook completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer

Like!! Great article post.Really thank you! Really Cool.

These mini Sweet Potato Pancakes are made with simple, feel-good ingredients you probably already have, are naturally sweetened, the perfect size for little eaters and are a delicious way to get veggies in at breakfast.

Mini Sweet Potato Pancakes

My little one loved these! I added in chopped spinach to sneak in more veggies. The recipe made a large batch, great for freezing! 

Making these on a snowy morning in VT while the kids are playing outside. Happy that I’m getting first dibs on these morsels of yum, and happy that I’ll be filling their bellies with nourishing, bone sticking goodness when they tumble inside. The house also smells amazing! 
Crispy, melts-on-the-tongue vibes for sure!

We made these with squash and they were so delicious and cute! My kids love dipping them in yogurt mixed with syrup. 

Another great recipe from you, that my 11 year old, who has extremely restrictive eating will eat! 

Thank you so very much for your wonderful recipes, as always. 

I actually cut up the sweet potato, and roasted it in the oven on 425 with some water in the pan. 

It wasn't quite enough, and I was running out of time, so I fished it in the microwave and covered it with water. 

I took just the sweet potato pieces out, smooched them down and measured out a cup. 

I didn't see your note until just now about if using fresh, to only do 1/2 a cup of sweet potato, and 1/4 cup of water. 

Is there a reason the measurement is like this? That would still be 1/4 cup less total than the puree. 

It did have a thick consistency, and I never did see any bubbles like I do normally when I make pancakes. 

I just checked that the bottoms were brown, and flipped. 

I also had to play around with the temps a bit. 

The consistency was a little hard to work with, but 110% worth the effort. 

My kiddos had them for dinner, but they asked for them for lunch tomorrow! 

Definitely going to make it into the school lunch rotation!

My 1 year old LOVES these. I use Pumpkin and Banana.  Even my teenagers gobble these up!

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Chickpea Vegetable Nuggets

Healthy Pancake Recipes for Kids: M...

Mini Sweet Potato Pancakes

Top 3 healthy finger food recipes from across the web

The most viewed healthy finger food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Vegetable Nuggets

Healthy Pancake Recipes for Kids: M...

Mini Sweet Potato Pancakes

The most viewed healthy finger food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine