Healthy Kid friendly Savory Veggie Pancakes

My almost 3 year old does not eat her vegetables. I try to offer her some vegetable everyday with the hope that she would eat it today. On some blessed days, she eats raw baby carrots or some lightly sauteed broccoli. She almost always eats methi in a dal or kadhi.
It is no wonder that the biggest question on most mom's minds is how to get their kids to eat more vegetables. The recipe was a result of this ongoing question that I face. Since she loves dosas and pancakes, I thought a hybrid with vegetables might work. She ate two of them which is a big success. And I have noticed that grating vegetables makes them more palatable even for adults.

Veggie Pancakes
Grated vegetables, flours, egg cover all nutrition groups to make this a complete meal.

Ingredients:

4	carrots
1/2	beet
1/2	onion
3 tbsp	chopped spinach
1	egg
1	green chilli
1/4 tsp	baking soda
1 tsp	salt
1/2 tsp	black pepper
1/4 tsp	turmeric
4 tbsp	besan
1 tbsp	flax seed powder
4 tsp	whole wheat flour
1 tsp	ginger paste
1 tsp	garlic paste
5 tbsp	water

• Grate the carrots, beet and onion.
  
• Add the chopped spinach, salt, pepper and turmeric. Keep aside for a few minutes to release the vegetable juices.
• Add the besan, flax, whole wheat flour and the minced chilli, ginger and garlic pastes. Add the beaten egg and baking soda. Add enough water to make a thick pancake like batter.
  
• Heat a griddle to medium high heat. This needs a pan hotter than a pancake pan.
• Spread a ladleful of the batter on the griddle and spread some oil around the pancake. Cover and cook for a couple of minutes.
  
• Turn the pancake over and cook uncovered for a minute.
• Serve with ketchup and chutney.
  

Notes:

• Egg is optional in this recipe. I just added it for the protein and for the texture it gives the pancakes.
• I removed some batter aside for the kid before adding the green chili and ginger.
• You could add any vegetable you have on hand. Zucchini, cauliflower, broccoli will all work well here.