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Instructions
Step 1: Prepare the Vegetables
Grate the zucchini and carrot, and finely chop the cabbage and green onions. Squeeze out excess moisture from the zucchini using a clean kitchen towel or paper towels.
Step 2: Make the Batter
In a mixing bowl, combine the grated and chopped vegetables with flour, eggs, salt, pepper, garlic powder, paprika, and baking powder. Mix well until the batter comes together. If it’s too dry, add a splash of milk or water.
Step 3: Cook the Pancakes
- Heat a little oil in a non-stick pan over medium heat.
- Spoon a small amount of batter into the pan, spreading it slightly into a round shape.
- Cook for 2-3 minutes on each side until golden brown and crispy.
- Repeat with the remaining batter, adding more oil as needed.
Step 4: Serve & Enjoy
Serve the vegetable pancakes warm with yogurt, sour cream, salsa, or your favorite dipping sauce!
Tips & Variations
🔹 Make it cheesy – Add ¼ cup of shredded cheese to the batter for extra flavor.
🔹 Go gluten-free – Use chickpea flour or rice flour instead of regular flour.
🔹 Add more veggies – Try bell peppers, spinach, or mushrooms.
🔹 Make them spicy – Add a dash of chili flakes or hot sauce to the batter.
🔹 Bake instead of fry – For a healthier version, bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Final Thoughts
These Quick and Easy Vegetable Pancakes are a delicious way to enjoy a variety of vegetables in a crispy, satisfying form. Perfect for breakfast, a light meal, or a snack, they’re sure to become a household favorite.
Give this recipe a try and enjoy a tasty, nutritious meal in minutes! 😊🥞
Would you like some dipping sauce recommendations to go with these pancakes?
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