Name: Savory Pancakes with Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 cup all-purpose or whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika (optional); 2 large eggs (or flax eggs for vegan); 1/2 cup milk (or plant-based milk); 1 cup grated zucchini (squeeze excess water); 1/2 cup grated carrot; 1/2 cup chopped spinach or kale; 1/4 cup chopped fresh parsley or cilantro; 2 tablespoons olive oil (for cooking)

These savory veggie pancakes are a delightful twist on traditional pancakes, featuring vibrant vegetables and aromatic herbs. Perfect for a healthy dinner, they’re versatile, quick to prepare, and loaded with nutrients. Customize them with your favorite veggies and spices, and enjoy them hot with a dollop of yogurt or your preferred sauce.

Recipe Tips and Tricks:

Prep Ahead: Chop vegetables in advance to save time.
Consistency Matters: Ensure the batter is thick enough to hold the veggies together but not overly dense.
Even Cooking: Use a non-stick skillet and medium heat to achieve perfectly golden pancakes.
Flavor Boost: Add a pinch of chili flakes or grated cheese for extra flavor.
Crispy Texture: Cook with a little oil for crispier edges.

Why You’ll Love This Recipe:

This recipe combines simplicity, nutrition, and taste in one dish. It’s an excellent way to incorporate more vegetables into your diet, and the customizable ingredients make it perfect for any dietary preference. Whether you’re looking for a light dinner or a creative brunch idea, these savory pancakes are a versatile and crowd-pleasing option.

Yield: Serves 4

Savory Pancakes with Veggies

Hearty and healthy savory pancakes packed with fresh veggies, perfect for a satisfying dinner or light, wholesome meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

1 cup all-purpose or whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika (optional)
2 large eggs (or flax eggs for vegan)
1/2 cup milk (or plant-based milk)
1 cup grated zucchini (squeeze excess water)
1/2 cup grated carrot
1/2 cup chopped spinach or kale
1/4 cup chopped fresh parsley or cilantro
2 tablespoons olive oil (for cooking)

Instructions

Prepare the Veggies: Grate the zucchini and carrot, then chop the spinach or kale finely. Squeeze out any excess moisture from the zucchini to prevent soggy pancakes.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and paprika.
Combine the Wet Ingredients: In a separate bowl, beat the eggs with the milk until smooth.
Make the Batter: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Fold in the grated vegetables and herbs. The batter should be thick but pourable.
Cook the Pancakes: Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Scoop 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes on each side until golden brown.
Serve: Serve hot with yogurt, sour cream, or your favorite dipping sauce.

Notes

For a vegan version, use plant-based milk and flax eggs.
Ensure the skillet is not too hot to avoid burning the pancakes.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 244Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 95mgSodium 474mgCarbohydrates 30gFiber 6gSugar 4gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes:

Vegetables: Use grated zucchini, carrots, and finely chopped spinach or kale for a colorful and nutrient-rich mix.
Flour: All-purpose flour works well, but whole wheat or gluten-free options can be substituted.
Eggs: Acts as a binder; flax eggs work for a vegan version.
Seasonings: Garlic powder, paprika, and fresh herbs like parsley or cilantro add depth to the flavor.
Optional Add-ins: Cheese, such as feta or parmesan, or protein like cooked chicken for added richness.

Variations and Substitutions:

Vegetables: Substitute with bell peppers, corn, or mushrooms based on availability.
Flour: Use chickpea or almond flour for a gluten-free and high-protein option.
Dairy-Free: Skip the cheese or use a vegan alternative.
Spice It Up: Add chopped jalapeños, curry powder, or smoked paprika for a spicy kick.
Protein Boost: Include crumbled tofu, paneer, or shredded rotisserie chicken for extra protein.

Storage Options:

Refrigerate: Store in an airtight container for up to 3 days. Reheat in a skillet or oven for best texture.
Freeze: Layer pancakes between parchment paper in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Meal Prep: Prepare the batter in advance and cook fresh pancakes as needed.