Soy-Free Savory Vegetable Pancakes

Discover the perfect balance of flavor and nutrition with these Soy-Free Savory Vegetable Pancakes! Packed with grated zucchini, carrot, and potato, these gluten-free pancakes are seasoned with garlic, green onions, and a touch of black pepper for a deliciously savory bite. The batter is made with a simple combination of gluten-free flour, baking powder, water, and olive oil, creating a light and crispy texture without any soy-based ingredients. Ready in just 35 minutes, these versatile pancakes are ideal for breakfast, lunch, or a quick snack. Serve them hot, garnished with fresh parsley, and enjoy a wholesome, plant-based dish the whole family will love. Perfect for those following a soy-free or gluten-free diet!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium zucchini
• 1 medium carrot
• 1 medium potato
• 3 stalks green onion
• 120 grams gluten-free all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 180 milliliters water
• 2 tablespoons olive oil
• 2 cloves garlic
• 2 tablespoons fresh parsley

Directions

Step 1

Start by grating the zucchini, carrot, and potato using a box grater. Once grated, squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth.

Step 2

Thinly slice the green onions and finely chop the garlic cloves.

Step 3

In a large mixing bowl, combine the grated zucchini, carrot, potato, sliced green onions, and garlic.

Step 4

Add the gluten-free all-purpose flour, baking powder, ground black pepper, and salt to the vegetable mixture. Mix well to incorporate all the ingredients.

Step 5

Gradually pour the water into the mixture, stirring continuously to form a thick batter. Adjust the amount of water if necessary; the batter should be thick but pourable.

Step 6

Heat a non-stick skillet over medium heat and add one tablespoon of olive oil.

Step 7

Once the oil is hot, scoop a ladle of batter onto the skillet and spread it slightly to form a pancake shape. Cook each pancake for 2-3 minutes on each side until golden brown and cooked through.

Step 8

Repeat the process with the remaining batter, adding the additional tablespoon of olive oil as needed.

Step 9

Once cooked, transfer the pancakes to a plate and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(817.1g)

Amount per serving	% Daily Value*
Calories	1012.9

Total Fat 36.7g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 4.7g
Cholesterol 4.5mg	0%
Sodium 5876.9mg	0%
Total Carbohydrate 168.3g	0%
Dietary Fiber 10.2g	0%
Total Sugars 19.7g
Protein 9.7g	0%

Vitamin D 0IU	0%
Calcium 137.4mg	0%
Iron 3.7mg	0%
Potassium 1352.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.7%

Protein: 3.7%

Carbs: 64.6%