Description
Indulge in the crispy, golden perfection of vegetable pancakes that are not only delicious but also a fantastic way to sneak in healthy greens. Bursting with flavor and easy to customize, these pancakes are perfect for any meal, whether it’s breakfast for dinner or a quick weeknight treat. Your family and friends will be clamoring for seconds!
Ingredients
Scale
- 2 cups mixed vegetables (zucchini, carrots, bell peppers)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- Prep the Veggies: Grate or finely chop the mixed vegetables until you have about two cups total.
- Make the Batter: In a large bowl, whisk together flour, baking powder, salt, and pepper. Gradually add beaten eggs and milk until smooth.
- Combine Veggies: Gently fold the prepared vegetables into the batter without overmixing.
- Heat the Pan: Heat olive oil in a non-stick skillet over medium heat. Test if it's hot enough by sprinkling water on the pan.
- Cook Pancakes: Pour ladles of batter onto the skillet and fry for about 3-4 minutes per side until golden brown.
- Serve & Enjoy: Transfer to paper towels to absorb excess oil, then serve warm with yogurt or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg