Description
Vegetable Pancakes are a delicious and nutritious way to start your day! With a crispy exterior and a soft, flavorful interior filled with fresh veggies, this easy recipe is perfect for breakfast or brunch. Bursting with color and taste, these pancakes can be customized to suit your preferences, making them a versatile addition to your meal rotation. Enjoy them as-is or topped with yogurt or sour cream for a delightful twist!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 cups grated fresh vegetables (e.g., carrots, zucchini, bell peppers)
- 2 large eggs
- ½ cup whole milk (or plant-based alternative)
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil (for cooking)
Instructions
- Grate your choice of fresh vegetables into a large bowl.
- In another bowl, combine flour, baking powder, salt, and pepper.
- Whisk in eggs and milk until smooth, then fold in the grated veggies.
- Heat oil in a non-stick skillet over medium heat.
- Scoop about half a cup of batter onto the skillet for each pancake; cook until golden brown (about 3-4 minutes) before flipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg