Vegetable Pancakes Recipe

Name: Vegetable Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg; 1/4 cup milk; 1 cup grated carrots (about 2 carrots); 1 cup grated zucchini (1 medium zucchini); 2 green onions, sliced; 2 tablespoons vegetable oil

Servings: persons

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1 cup grated carrots (about 2 carrots)
1 cup grated zucchini (1 medium zucchini)
2 green onions, sliced
2 tablespoons vegetable oil

1
In a mixing bowl, stir together the flour, baking powder, salt, and pepper.
2
In another bowl, beat together the egg, milk, carrots, zucchini, and onions.
3
Add this to the dry ingredients and stir until just combined.
4
Heat 1 tablespoon of the oil in a large skillet over medium heat.
5
Pour the batter by tablespoonfuls into the pan, making a few pancakes at a time.
6
Cook until golden, about 2 minutes on each side.
7
Add the remaining oil to the pan as needed.
8
Serve at once.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Vegetable Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Pancakes

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