Hearty Vegetable Pancake
A delicious and filling dish made with a variety of vegetables, perfect for breakfast, lunch, or dinner.
Ingredients
Vegetable Base
- 1 cup grated zucchini Squeeze excess moisture before using.
- 1/2 cup grated carrot
- 1/4 cup chopped green onions
Dry Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Wet Ingredients
- 2 eggs
- 1/2 cup milk
- 2 tablespoons olive oil
Instructions
Preparation
- In a bowl, mix the grated zucchini, grated carrot, and chopped green onions.
- In another bowl, combine flour, baking powder, salt, and pepper.
- In a separate bowl, beat the eggs and mix with milk and olive oil.
- Combine the wet ingredients with the dry ingredients, then fold in the vegetable mixture until combined.
Cooking
- Heat a non-stick skillet over medium heat and pour in portions of the batter.
- Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
Serving
- Serve warm with your favorite dipping sauce or toppings such as sour cream, yogurt, or salsa.
Notes
Use a mix of vegetables for different flavors. Don't flip the pancake too soon; wait for bubbles to form on the surface.