Description
Zucchini and Carrot Pancakes are a delicious and healthy option for breakfast or a snack, packed with vegetables and flavor.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil (for cooking)
Instructions
- Start by squeezing the grated zucchini in a clean kitchen towel to remove excess moisture. This will help the pancakes hold together better.
- In a large bowl, combine the grated zucchini, grated carrots, flour, baking powder, baking soda, salt, and black pepper. Mix well.
- In a separate bowl, whisk together the eggs and milk until well combined. If using, stir in the grated Parmesan cheese.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Heat a large skillet or griddle over medium heat and add 1 tablespoon of olive oil. Once hot, ladle about 1/4 cup of the batter onto the skillet for each pancake.
- Cook for 3-4 minutes on one side until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown and cooked through.
- Repeat with the remaining batter, adding more olive oil as needed. Keep the cooked pancakes warm in a low oven while you finish cooking the rest.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add herbs like chopped chives or parsley to the batter for extra flavor.
- Serve the pancakes with a dollop of Greek yogurt or sour cream for a creamy topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg