Vegetable Pancake

Start your day with a savory twist or elevate your lunch menu with these deliciously hearty Vegetable Pancakes! Packed with nutrient-rich grated carrots, zucchini, and vibrant green onions, these fluffy pancakes combine wholesome veggies with a perfectly seasoned batter for a dish that’s as satisfying as it is nutritious. Lightly fried to golden perfection in a splash of olive oil, each bite delivers a tender texture and a balanced burst of fresh, herby flavor from a sprinkle of parsley. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or laid-back weekend brunches. Serve these versatile pancakes warm with a dollop of creamy sour cream or your favorite dipping sauce for a meal that’s sure to delight. Whether you’re looking for a vegetarian main course or a savory side dish, these Vegetable Pancakes are guaranteed to be a hit!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 large eggs
• 0.75 cup milk
• 1 cup carrot, grated
• 1 cup zucchini, grated
• 0.5 cup green onions, chopped
• 0.25 cup fresh parsley, chopped
• 2 tablespoons olive oil

Directions

Step 1

In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.

Step 2

In a separate large bowl, beat the eggs and then mix in the milk until well combined.

Step 3

Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined and smooth.

Step 4

Fold in the grated carrot, grated zucchini, chopped green onions, and chopped fresh parsley until the vegetables are evenly distributed throughout the batter.

Step 5

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Step 6

Spoon about 1/4 cup of the batter into the skillet for each pancake, flattening slightly with the back of a spoon.

Step 7

Cook each pancake for 2-3 minutes on each side, or until golden brown and cooked through.

Step 8

Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more olive oil to the skillet if necessary.

Step 9

Serve the vegetable pancakes warm, optionally with a dollop of sour cream or a sprinkle of additional fresh parsley on top.

Nutrition Facts

Serving size	(1077.2g)

Amount per serving	% Daily Value*
Calories	1126.1

Total Fat 44.6g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 388.5mg	0%
Sodium 2088.4mg	0%
Total Carbohydrate 145.1g	0%
Dietary Fiber 16.9g	0%
Total Sugars 29.1g
Protein 39.8g	0%

Vitamin D 162.5IU	0%
Calcium 624.0mg	0%
Iron 14.1mg	0%
Potassium 2784.4mg	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: 35.2%

Protein: 14.0%

Carbs: 50.9%