ADVERTISEMENT
Introduction
Vegetable pancakes are a delightful fusion of nutrition and flavor. Packed with vibrant veggies and simple pantry ingredients, they make for a versatile dish suitable for breakfast, brunch, or even a light dinner. These savory pancakes are not only quick to whip up but are also kid-friendly and perfect for picky eaters. Whether you’re looking for a healthy meal option or a way to use leftover vegetables, this recipe has you covered!
Ingredients
1 cup all-purpose flour (or whole wheat flour for a healthier option)
1 cup mixed vegetables, finely chopped (carrots, bell peppers, zucchini, spinach, etc.)
1/4 cup onion, finely chopped
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional for added flavor)
1/2 teaspoon chili flakes (optional for spice lovers)
1 egg (or flax egg for a vegan alternative)
3/4 cup milk (or plant-based milk)
2 tablespoons olive oil (plus more for frying)
Directions
Prepare the Vegetables:
Wash and finely chop your choice of vegetables. Ensure they are small enough to mix evenly in the batter.
Make the Batter:
In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and chili flakes.
Add the egg, milk, and olive oil, whisking until smooth.
Combine the Veggies:
Fold the chopped vegetables and onions into the batter. The consistency should be thick but pourable. If needed, adjust with a little more milk or flour.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
Pour a ladleful of batter onto the skillet, spreading it slightly into a circle.
Cook for 2-3 minutes or until bubbles form and the bottom turns golden brown.
Flip the pancake and cook for another 2 minutes until fully cooked and crisp.
Repeat for the remaining batter.
Serve and Enjoy:
Stack the warm vegetable pancakes on a plate and serve them with a dip, yogurt, or chutney of your choice.
Serving and Storage Tips
Serving Suggestions:
Serve these pancakes hot with ketchup, tzatziki, or a spicy green chutney for an extra kick. Pair with a light salad for a wholesome meal.
Storage:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, simply toast them on a skillet or microwave for a minute.
For freezing, layer pancakes between parchment paper, store in a freezer-safe bag, and freeze for up to 2 months.
Variations
ADVERTISEMENT
