Nut-Free Vegetable Pancake
Delight your taste buds with these easy, Nut-Free Vegetable Pancakes—a wholesome and allergy-friendly twist on a savory classic! Packed with shredded carrots, grated zucchini, and chopped green onions, these golden-brown pancakes are a sneaky way to load up on veggies while enjoying a light, fluffy texture. Perfect for breakfast, brunch, or even as a savory side, these pancakes come together in just 25 minutes, using simple pantry staples like all-purpose flour, eggs, and milk (or a dairy-free alternative for those lactose-sensitive). Sautéed to perfection in a skillet with a touch of oil, they boast a crisp exterior with a hearty, tender interior. Serve them warm with your favorite dip, like tangy yogurt sauce or herbed sour cream, for a satisfying, plant-powered dish the whole family will love. Ideal for busy weeknights or leisurely weekend mornings, this recipe proves that nutritious and nut-free can be absolutely delicious!
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Ingredients
- 1 cup All-purpose flour
- 0.75 cup Milk (or dairy-free milk for lactose intolerance)
- 2 large Eggs
- 0.5 cup Shredded carrot
- 0.5 cup Zucchini, grated and excess moisture removed
- 2 stalks Green onion, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 tablespoons Vegetable oil or olive oil (for cooking)
Directions
Step 1
In a medium bowl, whisk together the all-purpose flour, salt, black pepper, and baking powder.
Step 2
In a separate large bowl, lightly beat the eggs and then mix in the milk.
Step 3
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Step 4
Fold in the shredded carrot, grated zucchini (make sure to squeeze out excess moisture before adding), and chopped green onions until evenly distributed.
Step 5
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.
Step 6
Scoop approximately 1/4 cup of the batter for each pancake onto the skillet, spreading it gently with the back of a spoon to form a circle.
Step 7
Cook each pancake for 2 to 3 minutes, or until the underside is golden brown and the edges start to set. Flip and cook for an additional 2 to 3 minutes on the other side.
Step 8
Repeat with the remaining batter, adding the remaining 1 tablespoon of oil to the skillet as needed between batches.
Step 9
Serve warm on its own or with your favorite dip, such as sour cream or a tangy yogurt-based sauce.
Nutrition Facts
| Serving size | (645.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 950.6 |
| Total Fat 40.3g | 0% |
| Saturated Fat 8.5g | 0% |
| Cholesterol 381mg | 0% |
| Sodium 1899.9mg | 0% |
| Total Carbohydrate 115.1g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 15.3g | |
| Protein 33.6g | 0% |
| Vitamin D 172IU | 0% |
| Calcium 364.7mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1117.4mg | 0% |
Source of Calories