Description
Savory Vegetable Pancakes are a healthy and delicious dish packed with vegetables, perfect for breakfast or a light meal.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup grated carrots (about 1 medium carrot)
- 1/2 cup finely chopped bell pepper (any color)
- 1/4 cup finely chopped green onions
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil (for cooking)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the buttermilk and egg until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the grated zucchini, grated carrots, chopped bell pepper, green onions, and shredded cheese until evenly distributed.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 3-4 minutes or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve warm with your favorite dipping sauce or toppings.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Add spices like garlic powder or Italian seasoning to the batter for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg