Savory Vegetable Pancakes Recipe

These savory vegetable pancakes are a delicious and nutritious option for breakfast or brunch. Packed with fresh vegetables, they are easy to prepare and can be enjoyed with various toppings.

This recipe is straightforward and allows for customization based on your favorite vegetables. You can serve them with yogurt, sour cream, or a drizzle of sauce for added flavor.

Overview of Savory Vegetable Pancakes

These savory vegetable pancakes offer a delightful twist on traditional breakfast fare.

Packed with a variety of fresh vegetables, they provide a nutritious start to the day.

Their golden-brown exterior and soft interior make them a satisfying choice for any meal.

Ingredients That Shine

The key to these pancakes lies in the vibrant vegetables used.

Grated zucchini and carrots bring moisture and sweetness, while finely chopped bell peppers add a pop of color and crunch.

Combined with flour and eggs, these ingredients create a light batter that cooks beautifully in a skillet.

For those who enjoy a bit of creaminess, a dollop of yogurt on top enhances the flavor and adds a refreshing contrast to the savory pancakes.

Fresh herbs sprinkled over the top not only elevate the presentation but also contribute a burst of freshness.

Preparation Steps

Starting with the vegetables, it’s essential to remove excess moisture from the grated zucchini and carrots.

This ensures the pancakes hold together well and achieve that desired crispy texture.

Once the vegetables are ready, mixing them with the dry ingredients is straightforward and quick.

Heating the skillet to the right temperature is crucial.

A medium heat allows the pancakes to cook evenly, resulting in a golden-brown finish without burning.

Scoop the batter into the skillet and watch as they transform into delicious pancakes.

Cooking Tips for Perfect Pancakes

Cooking time is key; each pancake should be flipped after about 3-4 minutes when bubbles form on the surface.

Adjusting the heat may be necessary to maintain that perfect golden hue.

Once cooked, placing the pancakes on a paper towel helps absorb any excess oil, keeping them light and fluffy.

Serving Suggestions

These pancakes are incredibly versatile and can be served in various ways.

While a dollop of creamy yogurt is a classic choice, consider adding a drizzle of your favorite sauce for an extra layer of flavor.

Colorful diced bell peppers on top not only enhance the visual appeal but also provide a crunchy texture that complements the soft pancakes.

Pairing these pancakes with a side of fresh fruit or a simple salad can round out the meal beautifully.

The rustic plate presentation, complete with a fork and knife, invites everyone to dig in and enjoy.

Nutrition and Enjoyment

Each serving of these savory pancakes is not only delicious but also nutritious.

With approximately 150 calories per pancake, they offer a balanced option for breakfast or brunch.

The combination of vegetables provides essential vitamins and minerals, making them a smart choice for a wholesome meal.

Whether enjoyed on a leisurely weekend morning or as a quick weekday breakfast, these savory vegetable pancakes are sure to please.

Their inviting aroma and appealing presentation make them a favorite among family and friends.

Easy Savory Vegetable Pancakes Recipe

These vegetable pancakes are made with a mix of grated vegetables like zucchini, carrots, and bell peppers, combined with flour and eggs to create a light batter. The pancakes are pan-fried until golden brown and crispy, taking about 30 minutes to prepare and cook, serving 4 people.

Ingredients

• 1 cup grated zucchini
• 1 cup grated carrots
• 1/2 cup finely chopped bell pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for frying
• Chopped fresh herbs for garnish (optional)

Instructions

1. Prepare the Vegetables: Grate the zucchini and carrots, and finely chop the bell pepper. Place them in a clean kitchen towel and squeeze out excess moisture.
2. Make the Batter: In a large bowl, combine the grated vegetables, flour, eggs, milk, baking powder, salt, and pepper. Mix until well combined.
3. Heat the Pan: In a skillet, heat olive oil over medium heat. Once hot, scoop about 1/4 cup of the batter for each pancake into the skillet.
4. Cook the Pancakes: Cook for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
5. Serve: Remove the pancakes from the skillet and place them on a paper towel to absorb excess oil. Serve warm, garnished with fresh herbs and your choice of toppings.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

• Servings: 4 pancakes
• Calories: 150kcal
• Fat: 6g
• Protein: 5g
• Carbohydrates: 20g