Vegetable Pancake
Elevate your breakfast or brunch game with these savory Vegetable Pancakes, a vibrant mix of fresh, wholesome ingredients that pack both flavor and nutrition into every bite. Made with grated carrot and zucchini, green onions, and fresh parsley, these pancakes bring a colorful twist to the classic recipe while boasting a satisfyingly soft and fluffy texture. Perfectly spiced with a hint of black pepper and enriched with eggs and milk, the batter cooks into golden-brown pancakes that are simple to prepare in under 35 minutes. Whether served solo, topped with sour cream, or accompanied by a crisp side salad, this versatile dish makes an irresistible vegetarian option for any meal. Keywords: vegetable pancakes recipe, savory breakfast ideas, healthy brunch recipes, vegetarian pancakes.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs
- 0.75 cup milk
- 1 cup carrot, grated
- 1 cup zucchini, grated
- 0.5 cup green onions, chopped
- 0.25 cup fresh parsley, chopped
- 2 tablespoons olive oil
Instructions
In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.
In a separate large bowl, beat the eggs and then mix in the milk until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined and smooth.
Fold in the grated carrot, grated zucchini, chopped green onions, and chopped fresh parsley until the vegetables are evenly distributed throughout the batter.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Spoon about 1/4 cup of the batter into the skillet for each pancake, flattening slightly with the back of a spoon.
Cook each pancake for 2-3 minutes on each side, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more olive oil to the skillet if necessary.
Serve the vegetable pancakes warm, optionally with a dollop of sour cream or a sprinkle of additional fresh parsley on top.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 470 mg | 20% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.6 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 466 mg | 10% | |
*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.
