Quick and Healthy Vegetable Pancakes
Recipe Overview
Overview
These vegetable pancakes are a fantastic way to incorporate more veggies into your diet while enjoying a delicious meal. The combination of zucchini and carrot creates a lovely balance of flavors and textures, making each bite satisfying. The recipe is incredibly simple, requiring just four ingredients: zucchini, carrot, eggs, and flour. This makes it not only quick to prepare but also budget-friendly.
To start, thinly shred the zucchini and carrot, which helps them cook evenly and blend seamlessly into the batter. Adding a pinch of salt and pepper enhances the natural flavors of the vegetables. The addition of eggs binds everything together, while the flour provides structure to the pancakes.
Cooking these pancakes is straightforward. Heat a pan with a bit of oil, pour in the batter, and flatten it out. In just about five minutes per side, you’ll have golden brown pancakes that are crispy on the outside and tender on the inside. They can be enjoyed on their own or paired with a dipping sauce for added flavor. This recipe is perfect for a quick lunch, a light dinner, or even as a snack throughout the day.
Recipe Details
Steps & Tips
Thinly shred 1 zucchini.
Shred 1 carrot.
Tip: Add salt and pepper to taste for better flavor.
Add 60g of flour.
Add 2 eggs.
Mix well.
Heat up a pan with cooking oil on medium heat.
Add in the batter.
Flatten the pancake.
Cook each side for about 5 minutes or until golden brown.
Tip: Cook until golden brown for the best texture.
Done, hope you can give this easy recipe a try!
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Zucchini is a low-calorie vegetable that adds moisture and texture to pancakes.
- •Carrots provide natural sweetness and a vibrant color to the dish.
- •Using a non-stick pan can help achieve a golden brown crust without sticking.
