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.
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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.
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.
How do I make vegetable pancakes from scratch?
To make vegetable pancakes from scratch, start by grating zucchini, carrot, and potato, and slicing onion. Combine the grated vegetables with salt and let them sit for 10 minutes to draw out moisture. Squeeze out the excess liquid, then mix the vegetables with eggs, all-purpose flour, olive oil, black pepper, and baking powder. Gradually add milk to form a batter, then cook in a heated skillet until golden brown on both sides.
Are vegetable pancakes suitable for a gluten-free diet?
Vegetable pancakes made with all-purpose flour are not gluten-free. However, you can easily make them gluten-free by substituting the all-purpose flour with a gluten-free flour blend or almond flour. Just ensure that the other ingredients you use are also gluten-free to maintain dietary compatibility.
What can I use instead of eggs in vegetable pancakes?
If you're looking for an egg substitute in vegetable pancakes, you can use flaxseed meal or chia seeds mixed with water (1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water equals one egg). Alternatively, unsweetened applesauce or mashed bananas can also work as a binding agent in the batter.
How should I store leftover vegetable pancakes?
To store leftover vegetable pancakes, let them cool completely, then place them in an airtight container. You can refrigerate them for up to 3 days. For longer storage, consider freezing them. Just layer them with parchment paper in a freezer-safe container, and they can last up to 2 months. Reheat in a skillet or microwave before serving.
What are some good side dishes to serve with vegetable pancakes?
Vegetable pancakes pair wonderfully with a variety of side dishes. Consider serving them with a fresh salad, yogurt dip, or a tangy salsa for added flavor. They also go well with a side of sautéed greens or a light soup, making for a nutritious and balanced meal.
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