Description
These vegetable pancakes are a delicious, crispy, and nutritious way to enjoy a variety of veggies in one dish! Packed with zucchini, carrots, bell peppers, and green peas, these pancakes are perfect for breakfast, lunch, or a healthy snack. They are easy to make, naturally vegetarian, and great for meal prep.
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 carrots, grated
- 1 bell pepper, finely chopped
- 1 cup green peas
- 3 eggs
- ½ cup flour
- ½ teaspoon baking powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
Instructions
-
Prepare the Vegetables:
- Grate the zucchini and carrots.
- Wrap the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
- Finely chop the bell pepper.
-
Mix the Batter:
- In a large mixing bowl, combine the grated zucchini, grated carrots, chopped bell pepper, and green peas.
- In a separate bowl, beat the eggs, then add them to the vegetable mixture.
- Stir in the flour, baking powder, garlic powder, salt, and black pepper until well combined.
-
Heat the Oil:
- Warm 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
-
Fry the Pancakes:
- Spoon ¼ cup of batter into the skillet for each pancake, spreading it out slightly.
- Cook for 3-4 minutes per side, or until golden brown.
- Repeat with the remaining batter, adding more oil as needed.
-
Drain and Serve:
- Transfer the pancakes to a paper towel-lined plate to absorb excess oil.
- Serve warm with sour cream, Greek yogurt, or a spicy aioli.
Notes
- Make them crispier by squeezing out as much water as possible from the zucchini.
- For a gluten-free version, use almond flour or a gluten-free flour blend.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: Vegetarian