Vegetable Pancakes
Vegetable Pancakes are crispy on the outside, soft on the inside, and packed with fresh veggies. They’re perfect for a quick breakfast, lunch, or a satisfying snack!
Equipment
- Mixing Bowl
- Pan
- Grater
- Spoon
Ingredients
- 1 cup Zucchini grated, squeeze out excess water
- 1/2 cup Carrots grated
- 1/4 cup Scallions chopped
- 1/4 cup Bell Pepper chopped
- 1/2 cup All-purpose Flour
- 1/4 cup Cornstarch for extra crispiness
- 1 large Egg or flax egg for vegan version
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/2 tsp Baking Powder
- 1/3 cup Water adjust as needed
- 2 tbsp Olive Oil for frying
Instructions
- In a large mixing bowl, combine the grated zucchini, carrots, chopped scallions, and bell pepper.
- In a separate bowl, mix together the flour, cornstarch, salt, pepper, garlic powder, paprika, and baking powder.
- Add the dry ingredients to the vegetable mixture, followed by the egg (or flax egg for vegan). Gradually add water until the batter reaches a thick but spreadable consistency.
- Heat olive oil in a pan over medium heat. Scoop portions of the batter onto the pan and flatten slightly to form pancakes.
- Cook for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to absorb excess oil.
- Serve warm with a dipping sauce of your choice, such as spicy sriracha mayo or garlic yogurt.
Notes
For a gluten-free version, replace the flour with a gluten-free flour blend. You can also try adding more vegetables like cabbage or spinach for added nutrients.