Spring-Themed Baked Vegetable Egg Nests & Raspberry Flaxseed Pancakes

HopĀ into March with these adorable and nutritional spring-themed recipes from @athomewithastghik!Ā 

Baked Vegetable Egg Nests

This is such a fun spring-themed snack or meal for kids. The ā€œegg nestsā€ are packed full of nutrients from the variety of vegetables used.Ā 

baked vegetable birds nests

  • *1 cup shredded zucchini- moisture wrung out
  • *1 cup shredded sweet potato (washed, peeled, and ends cut off)Ā 
  • *1/2 cup shredded beets (washed, peeled, and ends cut off)Ā 
  • *1/2 cup shredded carrots (washed, peeled, and ends cut off)Ā 
  • *1/2 cup packed spinach, finely diced
  • *1/2 cup shredded mozzarella cheese
  • *1 cup almond flour
  • *1 tablespoon of oil, I used avocado oil
  • *1/2 onion, diced and sautĆ©ed
  • *1 garlic, minced and sautĆ©ed
  • *1 large egg
  • *1/4 teaspoon salt, optional

veggies in a bowl for baked vegetable birds nest recipe


  • Preheat the oven to 400F
  • To a small saucepan, add one tablespoon of oil and allow it to get hot. Add the small diced onion and cook (over medium heat) for about 2 minutes, stirring frequently, or until itā€™s translucent.Ā 
  • Add the minced garlic and cook for a few seconds.Ā 
  • Turn the heat off and set it aside.
  • Shred the zucchini, measure 1 cup and place it in a kitchen towel. Squeeze/wring out the moisture and transfer the zucchini to a bowl.Ā 
  • Also, to the bowl, add the shredded sweet potato, shredded beets, shredded carrot, finely diced spinach, shredded mozzarella, and the sautĆ©ed onions with garlic.Ā 
  • Mix to combine.Ā 
  • Add the egg. Mix to combine.Ā 
  • Add the almond flour and mix to combine.Ā 

Note: The mixture should stick together when pressed between your fingers.

  • Line a baking sheet with unbleached parchment paper.Ā 
  • Place 2 tablespoons of the mixture in the palm of your hand and squeeze it a few times to help it stick together.Ā 
  • Form the mixture into the shape of a nest and place it on the baking sheet.Ā 
  • Continue this process until the mixture is used up.Ā 
  • Bake it in the oven for about 18-20 minutes or until the bottoms are golden brown.Ā 
  • Allow it to cool.

I served the nests with a skillet frittata ā€œeggā€. I used an oval-shaped cookie cutter to make the frittata resemble the look of an egg. Place the egg on the nest and enjoy.Ā 

NOTE: The frittata ā€œeggs" are entirely optional. They are soft but could be a choking hazard for toddlers. Be sure to cut the egg up before serving to younger children or reserve these "eggs"Ā for serving older kids.Ā 

baked veggie birds nest in a toddler plate

I served these "nests" with sliced cucumbers and hummus and paired with bread cut in the shape of a butterfly šŸ¦‹

Pancakes with a Raspberry Flaxseed Jam

These pancakes are great for the entire family to enjoy. Theyā€™re fluffy and can be eaten on their own, or with some maple syrup or homemade Raspberry Flaxseed Jam. Better yet, you can turn these pancakes into fun spring-themed ones with the help of a cookie cutter. All you need to do is use the cookie cutter to achieve the fun shapes once the pancakes have cooked and cooled.

raspberry pancakes in fun shapes


  • *1 1/2 cups unbleached all-purpose flour
  • *2 tablespoons sugar or coconut sugar, may leave it out
  • *1 teaspoon ground cinnamon. (I used ground Ceylon cinnamon)
  • *1 teaspoon baking powder
  • *1/2 teaspoon baking soda
  • *2 large eggs
  • *1/2 cup sour cream
  • *1 teaspoon vanilla extract
  • *1 cup milk

Ā pancake bites with raspberry filling next to toddler fork


  • Add the dry ingredients to a bowl (flour, sugar, ground cinnamon, baking powder, baking soda).
  • Mix with a fork to combine. Set it aside.
  • To a separate bowl, add the wet ingredients:
    • Beat the eggs with a fork.
    • Add the sour cream and the vanilla extract.
    • Mix in a whisking motion to combine.
    • Add the milk and carefully mix to combine.
  • Transfer the wet ingredients to the dry ingredients and mix with a fork to combine.
  • Heat the skillet, add some butter to coat the pan lightly.
  • Use a 1/4 cup measure and scoop the batter onto the skillet. Allow it to cook until bubbles form on the surface and the bottom is golden brown.Ā 
  • Carefully flip the pancakes and allow them to cook on the other side. Add more butter and more batter to the pan.Ā 
  • Continue the process mentioned above to finish cooking the pancakes.

Note: If youā€™re going to use cookie cutters to create fun shapes, make sure your pancake is big enough to fit the cookie cutter.

Once the pancakes have cooled, use a cookie cutter to create fun shapes, spread some raspberry flaxseed jam, and enjoy!

I served these with scrambled egg, diced strawberries, and halved blueberries!

rabbit-shaped pancakes with raspberry jam in toddler plate

Have some leftover Jam from those pancakes? Add it to your next baking adventure, a Vanilla and Spinach Checkered Cake!

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