Description
Vegetable pancakes are a delightful dish that combines crispy edges with vibrant veggies, delivering joy in every bite. Perfect for brunch or as an appetizer at gatherings, these pancakes are easy to make and can be customized with your favorite vegetables. Packed with flavor and color, they’re a hit with family and friends alike. With just a few simple ingredients, you can create a meal that brings everyone together at the table.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk (or buttermilk)
- 1 cup grated zucchini
- 1/2 cup shredded carrots
- 1/2 cup finely chopped bell peppers
- 1/4 cup finely sliced green onions
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- Prepare your vegetables by washing, grating zucchini and carrots, and chopping bell peppers and green onions.
- In a large mixing bowl, combine flour, eggs, milk, salt, and pepper. Stir until just mixed; lumps are okay.
- Gently fold in the grated zucchini, carrots, chopped bell peppers, and green onions.
- Heat a non-stick skillet over medium heat and add olive oil.
- Pour about 1/4 cup of batter into the skillet for each pancake. Cook until golden brown (3-4 minutes), then flip and cook until both sides are crispy.
- Serve hot with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Brunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg