How to Make Pancakes with Vegetables

Prep 5 min
Total 15 min
Ingredients 13
Servings 4

If you are looking for a new way of eating fresh vegetables, try these flavorful pancakes. You’ll think they’re complicated or that they’d take a lot of work to make, but in reality the only thing that will take you some time is grating the vegetables, which is easy work for most people that are use to cook on a regular basis. Besides that, it’s just a matter of mixing and preparing the pancakes the way you usually make them. You’ll surprise your family with a delicious alternative while helping them eat more vegetables in their meals. The crunchy sensation is unequalled. You can have it for breakfast or during la merienda. MORE + LESS -

Ingredients

1/4

cup green zucchini

1/4

cup carrots

spring onions

shallot

1/4

cup yellow pepper

1/4

cup fresh asparagus

egg

cup multipurpose flour

1/2

teaspoon salt

1/8

teaspoon pepper

1/2

teaspoon baking powder

1/2

cup milk

tablespoons oil

Directions

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1

Grate the zucchini and carrot, cut the spring onions, shallot, pepper and asparagus, put aside.
2

In a medium bowl, beat the egg.
3

Pour in the flour with the salt, pepper and baking powder.
4

Incorporate the milk little by little, and mix until you get the desired consistency.
5

Add the grated vegetables you had on the side.
6

Stir until you get a homogeneous mix.
7

Heat a saucepan at medium heat, and add 1 tablespoon of oil. Pour the mix using a large spoon. I used the 1/4 measuring cup to make sure all of the pancakes were the same size.
8

Cook the pancakes on both sides.
9

Serve with a yogurt sauce (8 ounces of yogurt without flavor and 2 tablespoons of agave syrup).

Expert Tips

These pancakes are very versatile and delicious. One of the things I like about them is that you can substitute these veggies for any kind you like. The fresh vegetables give that unique crunchy sensation that is parallel to none. You can serve it for brunch or at snack time. Try them and let me know how you like them!