Dairy-Free Vegetable Pancake
Whip up a hearty and wholesome breakfast or snack with this Dairy-Free Vegetable Pancake recipe! Perfect for those with dietary restrictions or simply looking for a nutritious twist, these savory pancakes are packed with fresh grated zucchini, carrot, and aromatic green onions, all tied together with a light and fluffy batter made from almond milk and pantry staples. Seasoned with a touch of garlic powder and black pepper, these pancakes deliver a burst of flavor in every bite. Ready in just 30 minutes, they're an easy and satisfying option for busy mornings or a light brunch. Serve them warm with your favorite toppings like dairy-free sour cream or fresh herbs for a customizable, plant-based delight that everyone will love. Keywords: dairy-free pancake, vegetable pancake recipe, zucchini pancake, plant-based breakfast.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup unsweetened almond milk (or other dairy-free milk)
- 0.25 cup water
- 1 piece medium zucchini (grated, excess moisture squeezed out)
- 1 piece carrot (grated)
- 2 stalks green onions (sliced thin)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 2 tablespoons olive oil (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder.
In a separate bowl or measuring cup, combine the unsweetened almond milk and water.
Gradually add the liquid mixture to the dry ingredients, whisking until the batter is smooth. The consistency should be pourable but slightly thick.
Fold in the grated zucchini, grated carrot, green onions, and chopped parsley. Mix until the vegetables are well-distributed throughout the batter.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Once the skillet is hot, pour about 1/4 cup of the batter per pancake into the skillet. Flatten slightly with the back of a spoon to form an even circle.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form and the edges look set. Flip carefully and cook for another 2-3 minutes, or until both sides are golden brown.
Repeat with the remaining batter, adding more olive oil to the skillet as needed.
Serve the dairy-free vegetable pancakes warm with your choice of toppings, such as dairy-free sour cream or a sprinkle of fresh herbs.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.4 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 446 mg | 34% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1039 mg | 22% | |
*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.
