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## **Instructions**
### **Step 1: Prepare the Vegetables**
Grate the zucchini and carrot, and finely chop the cabbage and green onions. **Squeeze out excess moisture** from the zucchini using a clean kitchen towel or paper towels.
### **Step 2: Make the Batter**
In a mixing bowl, combine the grated and chopped vegetables with **flour, eggs, salt, pepper, garlic powder, paprika, and baking powder**. Mix well until the batter comes together. If it’s too dry, add a splash of milk or water.
### **Step 3: Cook the Pancakes**
1. Heat **a little oil** in a non-stick pan over **medium heat**.
2. Spoon **a small amount of batter** into the pan, spreading it slightly into a round shape.
3. Cook for **2-3 minutes** on each side until golden brown and crispy.
4. Repeat with the remaining batter, adding more oil as needed.
### **Step 4: Serve & Enjoy**
Serve the vegetable pancakes warm with **yogurt, sour cream, salsa, or your favorite dipping sauce**!
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## **Tips & Variations**
🔹 **Make it cheesy** – Add **¼ cup of shredded cheese** to the batter for extra flavor.
🔹 **Go gluten-free** – Use **chickpea flour or rice flour** instead of regular flour.
🔹 **Add more veggies** – Try bell peppers, spinach, or mushrooms.
🔹 **Make them spicy** – Add a dash of chili flakes or hot sauce to the batter.
🔹 **Bake instead of fry** – For a healthier version, bake at **375°F (190°C) for 15-20 minutes**, flipping halfway through.
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## **Final Thoughts**
These **Quick and Easy Vegetable Pancakes** are a delicious way to enjoy a variety of vegetables in a crispy, satisfying form. Perfect for breakfast, a light meal, or a snack, they’re sure to become a household favorite.
Give this recipe a try and enjoy a tasty, nutritious meal in minutes! 😊🥞
Would you like some dipping sauce recommendations to go with these pancakes?
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