Vegetable Pancakesby Leena Kohli (@leenakohli)
Vegetable pancakes are a flavorful and nutritious alternative to traditional pancakes. Incorporating more veggies into your diet has always been challenging and tastier! These vegetable pancakes are loaded with grated zucchini, carrot, and potato, making them a flavorful and nutritious meal option for any time of day.
- 1Zucchini (grated)
- 1Carrot (grated)
- 1Potato (grated)
- 1Onion (medium-sized) (sliced)
- 1Spring Onion (green stalks-chopped) (optional)
- 1Green Chilli
- 1cupAll-Purpose Flour
- 4tbspOlive Oil
- 1tspBlack Pepper
- 1tspBaking Powder
Wash and grate zucchini, carrot, and potato and slice the onion. Chop the spring onions and green chilli.
Place the grated vegetables in a large bowl and sprinkle with salt. Toss to combine and let sit for 10 minutes to draw out excess moisture. Then, squeeze out as much liquid as possible from the vegetables.
Mix the squeezed vegetables, sliced onion, spring stalks, and green chilli in a separate bowl.
Add eggs, all-purpose flour, one tablespoon of olive oil, salt, black pepper, and baking powder to the mixed vegetables and combine.
Gradually add milk to the bowl and mix to make a batter.
Heat a heavy-bottomed pan or skillet on medium heat.
Brush olive oil on the pan, and use a 1/4 cup measure or a spoon ladle to scoop the vegetable mixture into the skillet. Press down gently with a spatula to flatten it into a pancake shape.
Cook the pancake for 2-3 minutes on each side until golden brown and crispy, and remove it from the skillet.
Repeat the process with the remaining vegetable mixture and make the pancakes until you have used up all the batter.
Serve the vegetable pancakes while they are warm and crispy.
Tips & Tricks
For an extra burst of flavour, you can top the pancakes with your favourite sauce and add a dollop of sour cream or Greek yogurt if desired.
This recipe yields around 12-15 medium-sized pancakes, enough to serve 4 people. You can expect to have 3-4 pancakes per serving, depending on the size of the pancakes you make.
You can make the batter and refrigerate it until you're ready to cook. Just be sure to stir it before cooking, as the veggies tend to settle at the bottom.
Vegetable pancakes are best served warm and fresh from the skillet. If you have to make them in batches, keep the cooked pancakes warm in a low-temperature oven while you finish cooking the rest.
You can use any combination of vegetables that you like.
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