The Ultimate Guide to Vegetable Pancakes – Crispy, Healthy & Delicious
Vegetable Pancakes are crispy, savory pancakes packed with fresh veggies, making them a perfect light meal or snack.
Ingredients
- 1 cup grated zucchini squeeze out excess water
- 1/2 cup grated carrots
- 1/4 cup chopped scallions
- 1/4 cup finely chopped bell pepper
- 1/2 cup all-purpose flour or whole wheat flour
- 1/4 cup cornstarch for extra crispiness
- 1 egg or flax egg for vegan option
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon baking powder
- 1/3 cup water adjust as needed
- 2 tablespoons olive oil for frying
Instructions
- In a large bowl, mix together grated zucchini, carrots, scallions, and bell pepper.
- Add flour, cornstarch, salt, pepper, garlic powder, paprika, and baking powder. Stir to combine.
- Add the egg and water, mixing until a thick batter forms. If too thick, add a little more water.
- Heat olive oil in a pan over medium heat. Scoop small portions of batter and flatten into pancakes.
- Cook for 3-4 minutes per side until golden brown and crispy.
- Drain on paper towels and serve warm with yogurt, sour cream, or a dipping sauce.
Notes
For a vegan version, use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
Add shredded cabbage or spinach for extra nutrients.
Serve with a spicy sriracha mayo or soy sauce dip for added flavor.