serves 4 to 6

This is one of my all-time favorite savory breakfast items. I created this recipe for a client’s child—a picky eater who wouldn’t touch any vegetables. I took some popular kid foods—potatoes, eggs, cheese, and milk—mixed them with some colorful veggies, then baked the mixture on a sheet pan. Cut into palm-sized rectangles, the resulting savory “pancakes” were a hit. They taste as good as they look and are filled with gut-friendly nutrients, including fiber and prebiotics. I like to use a box grater, but if you prefer a food processor or mandoline, that’s fine. Make sure not to overblend with the food processor.


  • 4 Yukon gold potatoes, peeled

  • 2 carrots, peeled

    WNK-Bountiful Cooking- Bookcover Bountiful Cooking: Wholesome Everyday Meals to Nourish You and Your Family Agatha Achindu
  • 2 scallions, thinly sliced

  • 1 leek, well washed and thinly sliced

  • ½ red bell pepper, seeded and diced

  • 1 packed cup baby spinach, roughly chopped

  • ¼ cup olive oil

  • 4 large eggs

  • ¼ cup Almond Milk

  • 1 teaspoon baking powder

  • 2 teaspoons sea salt

  • 1 teaspoon freshly ground black pepper

  • ¼ cup whole wheat pastry flour

  • ½ cup shredded cheddar cheese

  • ½ teaspoon black cumin seeds or sesame seeds


Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper. 

Using the large holes of a box grater, grate the potatoes into a large mixing bowl. Do the same with the carrots in the same bowl. Add the scallions, leek, bell pepper, and spinach. 

In a small bowl, whisk together the olive oil and eggs until well combined. Whisk in the almond milk, followed by the baking powder, salt, and pepper. Whisk in the flour until the mixture is lump-free, then pour it over the vegetables and gently mix until well-combined. 

Transfer the mixture to the prepared baking sheet, spreading and flattening it evenly with a spatula. Bake for 25 minutes, sprinkle with the cheese and black cumin seeds or sesame seeds, and bake 20 minutes more or until lightly golden. Let cool slightly before slicing into palmsized square “pancakes.”

note: The pancakes freeze well. Before placing them in the freezer, separate them with parchment paper, then wrap in heavy-duty wax paper or aluminum foil. That makes it super easy to take out and reheat individual pancakes.

Recipe is from BOUNTIFUL COOKING: Wholesome Everyday Meals to Nourish You and Your Family by Agatha Achindu. Copyright © 2023. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

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