Description
Vegetable pancakes are a delicious and healthy dish made with a variety of vegetables and flour.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup grated carrots
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- 1/4 cup grated cheese (optional)
- Oil for frying
Instructions
- Grate the zucchini and carrots. Squeeze out excess moisture.
- In a bowl, combine grated vegetables, flour, eggs, baking powder, salt, and pepper.
- Add green onions and cheese if using. Mix well.
- Heat oil in a frying pan over medium heat.
- Pour a scoop of batter into the pan and flatten it slightly.
- Cook for 3-4 minutes on each side until golden brown.
- Remove and drain on paper towels. Repeat with remaining batter.
Notes
- Serve with yogurt or sour cream.
- Store leftovers in the refrigerator for up to 3 days.
- You can add any vegetables you like.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Global
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Vegetable Pancakes