ADVERTISEMENT
### **Instructions:**
**1. Prepare the Vegetables:**
– Start by washing and grating the carrots and zucchini. If using zucchini, squeeze out the excess water using a clean kitchen towel or paper towel to avoid the pancakes becoming too soggy.
– If using fresh corn, cut the kernels off the cob. If using frozen or canned corn, just drain and rinse the kernels.
**2. Make the Pancake Batter:**
– In a large mixing bowl, combine the grated carrots, zucchini, corn kernels, chopped onion, and minced garlic. Mix well.
– In another bowl, whisk together the eggs, milk, flour, baking powder, salt, black pepper, and dried herbs. You should have a thick, smooth batter.
– Fold the vegetable mixture into the batter, ensuring everything is well combined. The vegetables should be evenly distributed throughout the batter.
**3. Fry the Pancakes:**
– Heat a non-stick skillet or frying pan over medium heat and add a little olive oil.
– Once the oil is hot, scoop a spoonful of the pancake batter into the skillet, pressing it down gently to form a small, round pancake. You can make them as big or small as you like.
– Cook for about 3-4 minutes on one side, or until the edges begin to turn golden brown. Flip the pancakes and cook for an additional 2-3 minutes on the other side, until both sides are golden and crispy.
– Repeat with the remaining batter, adding more oil to the pan as needed.
**4. Serve and Enjoy:**
Once your vegetable pancakes are cooked, transfer them to a plate and serve hot. These pancakes are delicious on their own or can be paired with a dipping sauce, such as sour cream, yogurt, or even a spicy sriracha mayo for an added kick.
### **Tips for the Perfect Vegetable Pancakes:**
– **Grate the Vegetables:** Grating the vegetables helps them cook evenly and ensures a soft texture in the pancakes. You can also experiment with other veggies like spinach, bell peppers, or sweet potatoes.
– **Make It Gluten-Free:** To make these pancakes gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or chickpea flour. You can also use oat flour for a lighter texture.
– **Add Cheese:** For an extra layer of flavor, sprinkle some grated cheese (cheddar or parmesan works wonderfully) into the batter.
– **Make Ahead:** These pancakes are easy to make in advance! You can cook them ahead of time and store them in the fridge for up to 3 days or freeze them for longer storage. Reheat them in the oven or microwave for a quick meal or snack.
– **Spicy Twist:** If you enjoy a bit of heat, add some finely chopped chili peppers or a dash of chili flakes to the batter for a spicy kick.
### **Serving Suggestions:**
– **For Breakfast:** Serve with a poached egg, avocado slices, and a sprinkle of fresh herbs for a filling and nutritious breakfast.
– **For Lunch or Dinner:** Pair with a side salad or a dollop of tzatziki sauce for a light and satisfying meal.
– **As a Snack:** These pancakes are also perfect as a snack when served with hummus or guacamole on the side.
### **Why Vegetable Pancakes Are a Great Choice:**
Vegetable pancakes are a fantastic way to incorporate more plant-based ingredients into your diet without compromising on flavor. The combination of tender, slightly crispy pancakes with the natural sweetness of vegetables makes for a balanced and delicious dish. Plus, you can experiment with different vegetables to keep the recipe fresh and exciting every time you make it.
Whether you’re looking for a quick breakfast, a healthy lunch, or a savory snack, vegetable pancakes are a perfect choice. They’re nutritious, customizable, and sure to be a hit with everyone at the table. So next time you’re in the mood for something a little different, give these vegetable pancakes a try – they might just become your new favorite dish!
ADVERTISEMENT
