Hello, food lovers and health enthusiasts! Are you looking for a delicious and nutritious meal that is easy to make? Well, look no further than Vegetable Pancakes. This fantastic dish is not only packed with flavor but also provides you with an abundance of vitamins and minerals.
Created by Nicole, a renowned author and cooking expert, these pancakes are a real treat for anyone trying to incorporate more veggies into their daily meals. With the sweet and savory combination of zucchini and squash, every bite is a burst of flavors that will keep you wanting more.
What sets Vegetable Pancakes apart from other recipes is the added benefit of being allergy-friendly. These pancakes are made without any gluten, dairy, or soy. Instead, they are bound together with a vegetable-based liquid, making them suitable for anyone with dietary restrictions.
When cooking these vegetable pancakes, you \’ll need just a few simple ingredients you probably already have in your pantry. Just combine the shredded zucchini, squash, and some salt, and let them sit for a few minutes to drain any excess liquid. Then, mix them with your favorite veggies, such as carrots or bell peppers, for an extra pop of color and flavor.
Medium heat is the key to perfectly cooked Vegetable Pancakes. Add a tablespoon of oil to a preheated skillet, then carefully flip the pancakes when they turn golden brown. Cook for a few more minutes, and voila! Your pancakes are ready to be served.
You can top your pancakes with a dollop of sour cream or your favorite sauce for a delightful garnish. These vegetarian pancakes can be enjoyed as a main or a side dish and even make a great addition to your meal prep routine. Freeze the cooked pancakes and reheat them whenever you need a quick and healthy meal.
So why wait? Try Vegetable Pancakes tonight and let your taste buds be amazed by the combination of flavors. These pancakes are delicious and a fantastic way to incorporate more vegetables into your diet. Don’t miss out on this perfect meal!
Note: Add some of your favorite spices or herbs to the pancake batter if you love variety. Get creative and make Vegetable Pancakes your own!
Vegetable Pancakes
Are you looking for a delicious and healthy meal? Look no further than our Vegetable Pancakes! Packed with the goodness of veggies and bursting with flavor, these pancakes are perfect for any time of the day.
When you need a quick and easy meal, reheat these Vegetable Pancakes and enjoy a nutritious dish in no time. The cooking process is simple and hassle-free, making it an excellent option for busy days.
To make these pancakes, grate your favorite vegetables in a bowl. You can use a variety of vegetables, such as zucchini, squash, and potatoes. The grated veggies will act as a binder and hold the pancakes together.
Then, add some flour, eggs, salt, and other desired seasonings to the bowl. Mix everything until the ingredients are well combined. If the mixture seems too dry, add a little liquid, such as water or milk, to achieve the desired consistency.
Heat a medium-sized skillet on the stove and add a tablespoon of oil. Spoon the vegetable pancake mixture onto the hot skillet, forming small, round pancakes. Cook them on each side for a few minutes until golden brown and cooked through.
These vegetable pancakes are so versatile you can use them as a base for many recipes. They make a great side dish, a filling addition to a salad, or even a delicious vegetarian burger alternative. The possibilities are endless!
If you have any allergies or dietary restrictions, fear not! Our Vegetable Pancakes can be easily customized to fit your needs. Substitute any ingredients you cannot consume and adjust the recipe accordingly.
One of the best things about these pancakes is that they are a great way to incorporate extra veggies into your diet. Even the pickiest eaters won’t resist these pancakes’ delicious flavors and textures!
If you \’re looking to make a large batch, these vegetable pancakes can also be frozen for later use. Cook them as directed, let them cool, and then place them in an airtight container or freezer bag. They will keep well for several months.
When serving these Vegetable Pancakes, feel free to get creative with your garnish. A dollop of sour cream or Greek yogurt, a sprinkle of chopped herbs, or a drizzle of your favorite sauce can take these pancakes to the next level.
So why wait? Try our Vegetable Pancakes tonight and discover a new world of flavors and possibilities. Your taste buds and your body will thank you!
Ingredients
- Two medium potatoes, grated
- One medium zucchini, grated
- 1 cup grated squash
- 1/2 cup finely chopped onion
- Two tbs vegetable oil
- 1/4 cup all-purpose flour
- Two eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp dried rosemary
- 1/4 tsp dried parsley
- 1/4 tsp dried dill
- 1/4 tsp dried cilantro
Mix all the ingredients in a large bowl until well combined. The mixture will be pretty liquid but bind together when cooking. Heat vegetable oil in a large skillet over medium heat. Spoon 1/4 cup of the mixture into the skillet for each pancake, flattening the mix with a spatula. Cook for 3-4 minutes on each side until golden brown is cooked through. Flip the pancakes carefully to avoid breaking them. Drain on paper towels and keep warm.
Serve the vegetable pancakes hot with sour cream or your favorite sauce as a garnish. These pancakes are also delicious with a sweet and sour sauce or ketchup. They can be served as a side dish or as a main meal and are a great way to use up any leftover veggies you may have. You can freeze the cooked pancakes and reheat them in the oven or microwave when needed. Enjoy this nutritious and tasty meal!
Instructions
When making Vegetable Pancakes, there are a few simple steps to follow.
First, gather all the necessary ingredients. You will need:
- 2 cups of grated zucchini or squash
- One medium-sized potato, grated
- 1/4 cup of all-purpose flour
- Two large eggs
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of baking powder
Mix the grated zucchini (or squash), grated potato, all-purpose flour, eggs, salt, black pepper, and baking powder in a large bowl. Make sure to mix everything well so that the ingredients are thoroughly combined.
Next, heat a large non-stick skillet or frying pan over medium heat. Add some vegetable oil or cooking spray to the pan to prevent sticking.
Drop the vegetable pancake mixture onto the heated pan using a 1/4 cup measuring cup or an ice cream scoop. Flatten the pancakes slightly with the back of a spoon or spatula.
Cook the pancakes on each side for about 3-4 minutes until golden brown and crispy. If you want a softer texture, cook them for slightly less time.
When the pancakes are cooked, you can garnish them with sour cream, salsa, or any other toppings you choose. The vegetable pancakes are delicious, but the garnish adds some extra flavor.
You can serve the vegetable pancakes as a primary or side dish. They are a healthy and nutritious option, packed with veggie vitamins and minerals. Kids and adults alike will love these tasty pancakes.
Leftovers can be stored in the refrigerator for a few days and reheated in the microwave or stove. To freeze them, ensure they are fully drained and cooled before placing them in a freezer-safe container. To reheat frozen pancakes, throw them in the oven or heat them in a skillet.
Now you know how to make vegetable pancakes! Try this recipe, and let us know how it turned out in the comments below. Enjoy!
Notes
Here are some notes about the Vegetable Pancakes:
- If you \’re a veggie lover, Vegetable Pancakes are a must-try!
- These pancakes can be enjoyed by anyone, from kids to adults.
- You can prepare Vegetable Pancakes in just a few minutes, making them perfect for a busy daily routine.
- Feel free to experiment with different vegetables throughout the year. The recipe remains the same: swap in your favorite veggies.
- The Vegetable Pancakes can be served plain or with a garnish.
- They go well with sour cream or any other sauce you prefer.
- Cooking them with a bit of salt will enhance the flavor even more.
- If you have some leftover pancakes, you can reheat them and enjoy them later.
- Feel free to comment and tell us where you tried the Vegetable Pancakes and how they turned out.
- For those with a gluten allergy, you can make the pancakes with potato or zucchini starch instead of regular flour.
- The author of this recipe, Nicole Taylor, used exact measurements for the mixture, and the pancakes turned out perfect.
- If you \’re a moderator looking for new recipes, Vegetable Pancakes are a great addition to your collection.
- You can add extra ingredients like herbs or spices to customize the flavor even more.
- Before cooking the Vegetable Pancakes, drain any excess liquid from the vegetables to avoid a soggy texture.
- If you \’re having trouble binding the mixture together, add a few more tablespoons of flour.
- A medium-sized bowl will be enough to mix all the ingredients.
- Vegetable Pancakes are packed with vitamins and nutrients, making them a healthy choice.
- If you \’re always looking for new ways to incorporate more vegetables into your diet, Vegetable Pancakes are a delicious option.
- If you have some leftover cooked vegetables, you can mix them with the pancake batter for a different twist.
- And you can freeze the Vegetable Pancakes for later use. Reheat them in the oven or on the stovetop when you \’re ready to enjoy.
- What are you waiting for? Give Vegetable Pancakes a try, and let us know how you like them!
About The Author
Hi there! My name is Nicole Taylor, and I am the author of the \ “Vegetable Pancakes” recipes. I have always been passionate about cooking and experimenting with different ingredients to create delicious and healthy meals.
Before discovering the world of vegetable pancakes, I always looked for new ways to incorporate more veggies into my diet. I knew they were packed with vitamins and nutrients, but I often found them bland. That \’s when I had the idea to try making pancakes with vegetables.
I started by using zucchini and squash, two of my favorite veggies. I grated them, drained the excess liquid, and mixed them in a bowl with some grated potatoes. To bind the mixture, I added a few tbs of flour and a pinch of salt and sour cream to add some flavor.
The first time I tried cooking these vegetable pancakes, I was amazed at how well they turned out. The exact measurements and cooking time were perfect, and the pancakes were crispy on the outside and tender on the inside. They were also very versatile, as I could add any other veggies I had on hand to the mixture.
Since then, I have regularly made these vegetable pancakes for myself and my family. My kids, who are usually picky eaters, absolutely love them. They always ask for seconds and never complain about having veggies for a meal.
If you \’re like me and always looking for new and exciting ways to enjoy vegetables, I highly recommend trying these vegetable pancakes. They are delicious and a great way to sneak extra veggies into your diet. Plus, they are freeze-friendly, so you can make a big batch and have them ready for those busy weeknights when you don’t have time to cook.
What I also love about this recipe is that it \’s perfect for anyone with food allergies or dietary restrictions. You can easily swap out ingredients and adjust the recipe to suit your specific needs.
Please comment on this post if you have any questions or comments about the recipe. I would love to hear from you and see how you have tried and enjoyed these vegetable pancakes.
Happy cooking!
167 thoughts on “Vegetable Pancakes”
I recently tried making vegetable pancakes for the first time, and they were a huge hit! The recipe was easy to follow, and the pancakes were delicious. I used a mix of zucchini, carrots, and potatoes as my veggies, adding a nice variety of flavors and textures. It was a medium-difficulty level recipe, but it was worth the effort.
I also love that these vegetable pancakes are a healthier alternative to regular pancakes because they are packed with veggies. It \’s always a challenge to get enough vegetables into my daily diet, so finding creative ways to incorporate them into meals is a must. These pancakes were a great solution.
Before cooking the vegetables, I grated them and drained the excess liquid. This helped the pancakes bind together nicely and prevented them from becoming too soggy. I added some salt and a dash of sour cream to the mixture, giving the pancakes a tangy flavor.
Instead of using regular flour, I used a combination of sweet potato flour and almond flour. This gave the pancakes a delicious, nutty taste and made them gluten-free, perfect for anyone with a gluten allergy. The flour mixture worked well, and I didn’t notice any difference in texture or taste compared to regular pancakes.
I used a non-stick pan with a bit of vegetable oil to cook the pancakes. This worked best to achieve a nice crispy exterior while keeping the inside soft and cooked through. I also tried to reheat the leftovers the next day; they tasted as good as when freshly cooked.
As a garnish, I sprinkled some fresh chopped parsley on the pancakes. It added a pop of color and freshness to the dish. But you can also use your favorite herbs or sauces to garnish the pancakes, depending on your taste preferences.
I highly recommend trying these vegetable pancakes if you \’re looking for a healthy and tasty meal option. They are packed with vitamins and nutrients from the veggies and taste delicious. I \’ve already shared the recipe with a few friends, who loved it too. Give it a try, and let me know what you think!
- Nicole
- Author
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Are you a fan of vegetable pancakes? Please share your thoughts and experiences with us! We would love to hear from you.
If you \’re looking to add some extra nutrients to your meals, zucchini is a great option. It can be used in many dishes and adds a unique flavor. Let us know how you like to use zucchini in your favorite recipes.
Have you ever tried making vegetable pancakes? Nicole from Taylor, a veggie-lover, shared her recipe with us. She said there are so many vegetables you can use for these pancakes. The mixture of zucchini, potatoes, and squash works great together. It \’s a real vitamin boost for your daily meals!
If you \’re having trouble getting your kids or anyone else in the family to eat their veggies, vegetable pancakes might be a solution. They are cooked with other ingredients and taste quite different from plain veggies. You can even add some sour cream or garnish with herbs to make them more appealing.
We recommend trying Nicole \’s recipe. Just throw together some zucchini, potatoes, and squash. Mix them with some drained vegetables in a medium bowl and add a few tablespoons of flour to bind the mixture. Cook the pancakes in a skillet with oil until they are golden brown on both sides. They are so delicious!
Feel free to comment if you have any tips or variations on this recipe. We would love to hear about your favorite vegetable pancake combinations and any other creative ideas you \’ve tried. You could also let us know if you have any allergies and how you adapted the recipe to fit your needs.
One thing to note is that this recipe calls for a tablespoon of flour as a binding agent. If you \’re trying to avoid gluten or have a gluten allergy, you can try using a gluten-free flour or a different binding agent, such as cornstarch or chickpea flour.
When it comes to cooking vegetable pancakes, there \’s really no wrong way to do it. You can experiment with different veggies, herbs, and spices to create unique flavor combinations. It \’s a great way to use those extra veggies in your fridge and make a satisfying and nutritious meal.
Some people also like to add a splash of liquid to the pancake mixture to make it easier to pour and spread in the pan. Add a few tablespoons of milk, water, or vegetable broth to achieve the desired consistency. Just be sure not to add too much liquid, which can make the pancakes soggy.
If you have any leftovers, don’t worry! You can reheat the pancakes in a skillet or the oven. They are also freezer-friendly, so you can make a big batch and freeze them for later. Just let them cool completely before freezing, and then you can heat them whenever you need a quick and tasty meal.
So, what are you waiting for? Start cooking some delicious vegetable pancakes and tell us how they turn out. We can’t wait to hear your feedback!
Question and answer:
What are Vegetable Pancakes made of?
Vegetable Pancakes are made of shredded vegetables, flour, and eggs. They are mixed and pan-fried until golden brown.
Do Vegetable Pancakes contain any gluten?
Yes, Vegetable Pancakes contain flour, which is a gluten-containing ingredient.
Are Vegetable Pancakes suitable for vegans?
No, Vegetable Pancakes contain eggs, so they are unsuitable for vegans. However, you can try finding a vegan alternative.
How do I cook Vegetable Pancakes?
To cook Vegetable Pancakes, heat a non-stick pan over medium heat and add a small amount of oil. Scoop about 1/4 cup of the pancake mixture onto the pan and spread it into a round shape. Cook each side for about 2-3 minutes until golden brown. Repeat with the remaining mixture. Serve hot.
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Reviews
Джон
I recently tried the Vegetable Pancakes from this brand, which are genuine and delicious. The exact blend of vegetables in these pancakes makes them a perfect meal. As a busy working professional, I always look for quick and healthy recipes, and these pancakes fit the bill perfectly. The author of this recipe, Nicole, really knows her stuff. I have tried making vegetable pancakes before, but they were never cooked well and ended up being a mess to flip. However, these pancakes were cooked to perfection. I love that you can reheat them quickly, which is excellent for when I \’m in a rush or don’t feel like cooking. The ingredient list is simple, with potatoes, zucchini, and squash being the main veggies. I added salt to the mixture instead of having it on top, which worked perfectly for me. These pancakes are a great way to add more veggies to your daily meal and are packed with vitamins. Hello, I have a comment about the recipe. You can also freeze the pancakes if you have leftovers or want to make a batch ahead of time. I have a vegetable allergy, so I substituted some of the veggies with my favorites, which turned out delicious. The pancakes held together well while cooking, thanks to the binding agent in the mixture. I would recommend these Vegetable Pancakes to anyone who loves veggies or is looking for a new and tasty way to incorporate more vegetables into their diet. Taylor, tonight I had these pancakes with a bowl of sour cream on the side, and it was the perfect combination. The pancakes were crispy on the outside, and the sweet vegetable flavor came through with every bite. The garnish of more veggies added a nice touch to the presentation. Overall, I am very impressed with these Vegetable Pancakes and will be repurchasing them. They are delicious and a healthy and convenient option for busy individuals like myself.
Самуил Смит
As a real customer, I must say that the \ “Vegetable Pancakes” are a must-try! I needed a new recipe to incorporate more vegetables into my daily meals, and these pancakes were perfect. With the right combination of veggies, they are both tasty and nutritious. What I love about them is that you can use any vegetable you have on hand, like zucchini or squash. Nicole, the recipe’s author, did a fantastic job explaining how to make these pancakes. I have tried many veggie pancake recipes, but this one is my favorite. My whole family loves them too! I also like that you can make a big batch and freeze them for later. Just reheat them in a medium pan; they taste as good as fresh. The best part is that they bind well and hold their shape when cooked. If you \’re looking for a delicious way to sneak in more veggies, then these pancakes are the way to go. I highly recommend trying them!
Сэмюэл
Hello from Taylor, a moderator here! I recently tried the Vegetable Pancakes, and I have to say, they were delicious! As someone who loves cooking with veggies, I was very excited to try these. The recipe was simple to follow and didn’t require hard-to-find ingredients. I used a medium-sized bowl to mix the vegetable mixture, which consisted of zucchini, squash, and other veggies I had on hand. I grated them all up and added some salt to help draw out the excess liquid. After letting it sit for a few minutes, I drained off the liquid and added in the rest of the ingredients. The mixture bound together nicely, thanks to the eggs and flour. I added a little bit more flour to ensure the pancakes held their shape when I cooked them. The pancakes cooked up perfectly – they were golden and crispy on the outside and had a nice soft texture on the inside. I cooked up a big batch of these and have enjoyed them as a quick and healthy meal option. They reheat very well, so I can pop them in the microwave for a few minutes before enjoying them tonight. I also froze some for later, so I can always have some on hand. I highly recommend these Vegetable Pancakes to anyone looking for a tasty way to incorporate more veggies into their meals. They are a great way to use up those extra veggies you have lying around, and they \’re packed with vitamins and nutrients. The pancakes are so versatile – you can garnish them with sour cream or serve them with sweet potatoes. The possibilities are endless! Overall, I am very impressed with this recipe and will definitely be making it again. The Vegetable Pancakes are a real winner in my book!
SweetLily
Vegetable Pancakes were a hit in my household! I tried making them for the first time, and they turned out to be the same as the ones I \’ve had in restaurants. I added all the ingredients into a bowl and cooked the pancakes in just a few minutes. My husband always loves it when I put veggies into our meals, so these were perfect. I even had some leftovers, which Nicole, my friend, commented on after her visit. She tried them too and couldn’t believe how tasty they were. The pancakes were easy to make, and the author wrote the recipe well. I was looking for a way to use some zucchini, and this recipe was a great choice. The medium-sized zucchinis I had were cooked and drained before being added to the mixture. I also used some sweet potatoes I had to cook before adding them. It was an authentic vitamin-packed meal! Taylor, my 10-year-old daughter, even had a few without any complaints. I will keep this recipe and make these pancakes again. They are also great to freeze and reheat for those busy mornings. Hello, daily breakfast! I have no allergy to any veggies, but for anyone who does, this recipe is a vegetable and/or veggie lover \’s dream. The salt was just right, and I might add more next time to enhance the flavor. The garnish was also a nice touch, adding freshness to the dish. These Vegetable Pancakes are a must-try for anyone looking to add more veggies to their meals.