Nut-Free Vegetable Pancake
Perfect for those with nut allergies, this Nut-Free Vegetable Pancake recipe brings together wholesome ingredients and vibrant flavors for a healthy, family-friendly dish. Made with a blend of shredded carrots, grated zucchini (with the moisture squeezed out), and finely chopped green onions, these savory pancakes are light, fluffy, and packed with nutrients. The batter—featuring all-purpose flour, eggs, and a touch of baking powder for texture—comes together effortlessly in just minutes. Cooked to golden perfection on a skillet, these vegetable pancakes make a versatile addition to your meal plan, whether served as a quick breakfast, satisfying snack, or unique side dish. Pair them with your favorite dips, like tangy yogurt or creamy sour cream, for an irresistible touch. Easy to prepare, customizable with lactose-free milk, and ready in just 25 minutes, this recipe is a deliciously simple way to enjoy a healthy homemade meal. Perfect for busy weeknights or weekend brunches, these nut-free veggie pancakes are as nutritious as they are tasty!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.75 cup Milk (or dairy-free milk for lactose intolerance)
- 2 large Eggs
- 0.5 cup Shredded carrot
- 0.5 cup Zucchini, grated and excess moisture removed
- 2 stalks Green onion, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 tablespoons Vegetable oil or olive oil (for cooking)
Instructions
In a medium bowl, whisk together the all-purpose flour, salt, black pepper, and baking powder.
In a separate large bowl, lightly beat the eggs and then mix in the milk.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the shredded carrot, grated zucchini (make sure to squeeze out excess moisture before adding), and chopped green onions until evenly distributed.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.
Scoop approximately 1/4 cup of the batter for each pancake onto the skillet, spreading it gently with the back of a spoon to form a circle.
Cook each pancake for 2 to 3 minutes, or until the underside is golden brown and the edges start to set. Flip and cook for an additional 2 to 3 minutes on the other side.
Repeat with the remaining batter, adding the remaining 1 tablespoon of oil to the skillet as needed between batches.
Serve warm on its own or with your favorite dip, such as sour cream or a tangy yogurt-based sauce.
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 15.3 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 365 mg | 28% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1117 mg | 24% | |
*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.
