Vegetable Pancakes

Kids are picky, right? Well here is a great way to get them to eat them all inside these delicious pancakes.

These are savory garlic-flavored pancakes with zucchini and shredded carrots, but you can change them to whatever you shred or grate vegetable-wise.

Just substitute your favorite vegetables and as long as it's in small bites, they're hidden in these perfect round pancakes.

These are delicious plain, served with any dipping sauce or condiments of choice.

You could even add sweetness to these savory pancakes using some pineapple with zucchini instead of carrots for a different style flavor.

If you love appetizers these are also a great starter or side dish or you can try our Superbowl Recipe Ideas for snacking on.

Scroll down to the recipe card for the printable and read all the suggestions I have to make these different each time.

Easy Fresh and Healthy Side Dish

These mixed vegetable pancakes whip up in no time and are easy to make, so don't shy away from them made from scratch.


I have to confess that in a hurry, I have doctored up the complete pancake mix on occasion and they came out pretty darn good! Shush don't tell anyone I cheated.


Serve them with a side of fresh warmed Marinara Sauce or Any of my Dipping Sauce Recipes. Italian Salsa or even a Low-Fat Greek Yogurt is another option but they taste fabulous just the way they are.


My favorite is shredded artichoke hearts, chopped spinach, and a little orange bell pepper, the combinations are endless!

Other Additions

1. mushrooms
2. onions
3. zucchini
4. carrots
5. artichoke hearts
6. bell pepper any color
7. eggplant
8. spinach or other fresh greens
9. cauliflower
10. broccoli
    
    
    

    Vegetable Pancakes

    

    Yield: 16

    Author: Claudia Lamascolo

    Prep time: 5 MinCook time: 2 MinTotal time: 7 Min

    These are vegetable pancakes made with shredded zucchini and carrots. Perfect as an appetizer or side dish and packed in lunch for that healthier snack.

    Ingredients

    • 1 cup zucchini, grated
    • 1 cup carrots, cabbage broccoli shredded or grated
    • 1/4 cup milk
    • 1 egg
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 teaspoon baking powder
    • 1/2 cup flour
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon dried oregano
    • 2 cloves of minced garlic
    • 1 teaspoon granulated garlic powder
    • For Frying: cooking oil spray or use olive oil

    Instructions

    1. Combine the dry ingredients in one bowl with herbs and seasonings.
    2. Beat the eggs and add the oil, and milk to another bowl then stir in the grated vegetables.
    3. Fold the Wet and Dry ingredients together.
    4. Butter a griddle or cast iron pan and using a gravy ladle make small pancakes not touching each other.
    5. Cook on both sides for around 2 to 3 minutes.
    6. Serve with soy sauce, sour cream, ketchup, or drizzle with aioli. salsa, dipping sauce, or even a favorite salad dressing in a pinch like ranch or blue cheese

    https://www.whatscookinitalianstylecuisine.com/2010/05/tropical-pineapple-baked-pancake-and.html

    These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

    pancake batter, vegetable pancakes, fritter recipes, vegetables for kids, vegetables fritters

    fritter recipes, pancake recipes, vegetable pancake recipes

    French, Italian
    
    
    

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