Soy-Free Savory Vegetable Pancakes
Delight your taste buds with these Soy-Free Savory Vegetable Pancakes, a gluten-free, veggie-packed recipe perfect for a wholesome breakfast, snack, or side dish. Featuring a vibrant medley of grated zucchini, carrot, and potato, these pancakes are infused with aromatic garlic and fresh green onion for irresistible flavor. The batter combines gluten-free all-purpose flour and baking powder to create crispy, golden-brown pancakes with a tender interior. Free from soy and traditional allergens, these pancakes are ideal for those with dietary restrictions. Served with a sprinkle of fresh parsley, they’re a delicious, plant-based option everyone can enjoy. Ready in just 35 minutes, this simple yet versatile recipe is destined to become a family favorite!
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Recipe Information
Ingredients
- 1 medium zucchini
- 1 medium carrot
- 1 medium potato
- 3 stalks green onion
- 120 grams gluten-free all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 180 milliliters water
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 tablespoons fresh parsley
Instructions
Start by grating the zucchini, carrot, and potato using a box grater. Once grated, squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth.
Thinly slice the green onions and finely chop the garlic cloves.
In a large mixing bowl, combine the grated zucchini, carrot, potato, sliced green onions, and garlic.
Add the gluten-free all-purpose flour, baking powder, ground black pepper, and salt to the vegetable mixture. Mix well to incorporate all the ingredients.
Gradually pour the water into the mixture, stirring continuously to form a thick batter. Adjust the amount of water if necessary; the batter should be thick but pourable.
Heat a non-stick skillet over medium heat and add one tablespoon of olive oil.
Once the oil is hot, scoop a ladle of batter onto the skillet and spread it slightly to form a pancake shape. Cook each pancake for 2-3 minutes on each side until golden brown and cooked through.
Repeat the process with the remaining batter, adding the additional tablespoon of olive oil as needed.
Once cooked, transfer the pancakes to a plate and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 5877 mg | 256% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 19.7 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1353 mg | 29% | |
*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.
