Dairy-Free Vegetable Pancake
Wholesome, flavorful, and completely dairy-free, these Vegetable Pancakes are a delightful way to incorporate fresh, nutrient-packed veggies into your meal. Made with grated zucchini, carrots, and aromatic green onions, these golden-brown pancakes boast a light and fluffy texture, thanks to the use of dairy-free almond milk and baking powder. Perfectly seasoned with garlic powder and fresh parsley, they offer a savory, herbaceous flavor that pairs beautifully with your favorite toppings like dairy-free sour cream or a sprinkle of extra herbs. Quick to prepare in just 30 minutes, this versatile recipe is ideal for breakfast, lunch, or as a satisfying side dish. Packed with plant-based goodness and easy to customize, these Dairy-Free Vegetable Pancakes are a must-try for anyone seeking a healthy and delicious twist on a classic dish.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup all-purpose flour
- 0.75 cup unsweetened almond milk (or other dairy-free milk)
- 0.25 cup water
- 1 piece medium zucchini (grated, excess moisture squeezed out)
- 1 piece carrot (grated)
- 2 stalks green onions (sliced thin)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 2 tablespoons olive oil (for cooking)
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder.
Step 2
In a separate bowl or measuring cup, combine the unsweetened almond milk and water.
Step 3
Gradually add the liquid mixture to the dry ingredients, whisking until the batter is smooth. The consistency should be pourable but slightly thick.
Step 4
Fold in the grated zucchini, grated carrot, green onions, and chopped parsley. Mix until the vegetables are well-distributed throughout the batter.
Step 5
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Step 6
Once the skillet is hot, pour about 1/4 cup of the batter per pancake into the skillet. Flatten slightly with the back of a spoon to form an even circle.
Step 7
Cook the pancakes for 2-3 minutes on one side, or until bubbles form and the edges look set. Flip carefully and cook for another 2-3 minutes, or until both sides are golden brown.
Step 8
Repeat with the remaining batter, adding more olive oil to the skillet as needed.
Step 9
Serve the dairy-free vegetable pancakes warm with your choice of toppings, such as dairy-free sour cream or a sprinkle of fresh herbs.
Nutrition Facts
| Serving size | (663.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 780.7 |
| Total Fat 30.7g | 0% |
| Saturated Fat 4.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1846.2mg | 0% |
| Total Carbohydrate 110.8g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 8.4g | |
| Protein 16.6g | 0% |
| Vitamin D 75.0IU | 0% |
| Calcium 445.7mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1039.4mg | 0% |
Source of Calories