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vegetable pancakes recipe

Vegetable Pancakes

This vegetable pancakes recipe lets you use whatever vegetables you have on hand, making it a versatile and nutritious dish that's perfect for kids and adults alike. Enjoy this delicious and easy-to-make meal that packs a punch of flavor and nutrition!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Snack
Cuisine: American
Calories: 153
Ingredients Method Notes

Ingredients
  

  • 2 cups mixed vegetables (zucchini, carrots, cabbage, etc.)
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 tablespoon soy sauce
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup water
  • 2 tablespoons vegetable oil (for frying)
  • Optional: sour cream, applesauce, or dipping sauce for serving

Method
 

  1. Grate or finely chop mixed vegetables like zucchini, carrots, and cabbage.
  2. In a large bowl, combine the flour, baking powder, salt, and pepper.
  3. In another bowl, whisk together the eggs and soy sauce, then add the grated vegetables.
  4. Pour the egg and vegetable mixture into the dry ingredients, mixing until combined. Gradually add water until you achieve a batter-like consistency.
  5. Heat a non-stick skillet over medium heat and add vegetable oil.
  6. Pour ¼ cup of batter for each pancake into the skillet, flatten to form a circular shape.
  7. Cook for 3-4 minutes on each side or until golden brown and crispy.
  8. Serve warm with optional garnishes like sour cream, applesauce, or your favorite dipping sauce.

Notes

Nutrition Information Source: Data from USDA FoodData Central, estimated where needed Values are approximate and may vary based on specific brands and preparation methods.