Description
Vegetable pancakes are a nutritious and tasty dish made from a variety of fresh vegetables and flour.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrots
- 1/2 cup chopped bell peppers
- 1/4 cup chopped onions
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- Salt to taste
- Pepper to taste
- Oil for frying
Instructions
- In a large bowl, mix the grated zucchini, carrots, bell peppers, and onions.
- Add the flour, eggs, milk, baking powder, salt, and pepper. Stir until combined.
- Heat oil in a skillet over medium heat.
- Pour a ladle of batter onto the skillet and flatten it slightly.
- Cook for 3-4 minutes on each side until golden brown.
- Repeat with remaining batter.
- Serve hot with your choice of dipping sauce.
Notes
- You can add any vegetables you like.
- These pancakes freeze well for later use.
- Serve with yogurt or sour cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Vegetable Pancakes