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Vegetable pancakes are a perfect way to incorporate more veggies into your diet while enjoying a delicious and satisfying meal. This quick and easy vegetable pancake recipe is versatile, healthy, and packed with flavor. Ideal for breakfast, lunch, or even dinner, these pancakes are sure to please the entire family.
Ingredients:
1 cup of grated zucchini
1 cup of grated carrots
½ cup of finely chopped spinach or kale
1 small onion, finely chopped
1 egg
½ cup of all-purpose flour (can substitute with whole wheat or gluten-free flour)
1 teaspoon baking powder
Salt and pepper to taste
½ teaspoon garlic powder
1 tablespoon olive oil (for frying)
Optional toppings: sour cream, yogurt, or your favorite dipping sauce
Instructions:
Prepare the Vegetables: Start by washing and grating the zucchini and carrots. Place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step will ensure your pancakes aren’t too soggy.
Mix the Batter: In a large bowl, combine the grated zucchini, carrots, chopped spinach (or kale), and onion. Add the egg, flour, baking powder, salt, pepper, and garlic powder. Stir well until everything is fully combined into a thick batter.
Heat the Pan: Place a non-stick skillet or frying pan over medium heat and add the olive oil. Let the pan heat up before you start cooking the pancakes.
Cook the Pancakes: Using a tablespoon or small ice cream scoop, drop spoonfuls of the batter onto the hot skillet, flattening each mound slightly with the back of the spoon to form small pancakes. Cook for 3-4 minutes on each side until golden brown and crispy.
Serve: Once the pancakes are cooked, remove them from the skillet and place them on a paper towel to absorb any excess oil. Serve immediately while hot.
Serving and Storage Tips:
Serving Suggestions: Serve these vegetable pancakes with a side of fresh avocado slices, a dollop of yogurt or sour cream, or your favorite dipping sauce. You can also enjoy them with a fresh salad or as a side to a main dish.
Storage Tips: Leftover vegetable pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a pan over low heat for a few minutes or place them in the microwave for 20-30 seconds.
Variations:
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