Savory Veggie Pancakes (Baby-Led Weaning Friendly)

1 Finely chop or shred your vegetables so they cook evenly. Harder vegetables like carrot or sweet potato work best when shredded. You can also steam them.
2 Whisk the egg, flour, and water together in a bowl until the mixture is smooth. The batter should be slightly runny but still able to coat the vegetables. Add a splash of water if it feels too thick.
3 Stir in the chopped vegetables until everything is evenly coated in the batter.
4 Lightly oil a skillet and warm it over medium low heat. Scoop a small amount of batter into the pan and gently flatten it into a thin pancake. Cook for three to four minutes per side until lightly golden and cooked through.
5 Allow the pancakes to cool completely before serving. Cut into strips or small squares for easier grasping during baby led weaning.