Description
Savory Vegetable Pancakes are a colorful, nutritious dish that combines fresh veggies into a fluffy pancake perfect for any meal. Enjoy them for breakfast or as a delightful snack!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup grated zucchini (squeeze out excess water)
- 1 cup shredded carrots
- 1 cup chopped bell peppers (mixed colors)
- 1/4 cup chopped green onions
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- Prepare your veggies: Grate zucchini, shred carrots, chop bell peppers, and slice green onions.
- Create the batter: In a bowl, whisk together flour, baking powder, salt, and pepper. Stir in eggs until smooth.
- Add vegetables: Gently fold in the grated zucchini, shredded carrots, chopped bell peppers, and green onions.
- Heat your pan: Preheat a non-stick skillet over medium heat and add olive oil until shimmering.
- Scoop & cook: Drop spoonfuls of batter onto the skillet. Cook for about 3–4 minutes on each side until golden brown.
- Serve hot: Stack pancakes high and enjoy with yogurt or your favorite dipping sauce.
Notes
- For added flavor, sauté vegetables before mixing them into the batter.
- Customize with seasonal veggies like spinach or herbs such as dill or basil for extra zest.
- Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pancake (70g)
- Calories: 150
- Sugar: 3g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg