Description
Savory Vegetable Pancakes are a delightful way to enjoy a medley of fresh veggies in a crispy, golden treat. Perfect for breakfast or as a snack, this recipe is both healthy and satisfying.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup fresh spinach, chopped
- 1 medium carrot, grated (about 1/2 cup)
- 1 bell pepper, diced (any color)
- 2 large eggs
- 3/4 cup milk (or almond milk)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- Prepare the vegetables: Wash and chop spinach, grate the carrot, and dice the bell pepper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and pepper.
- Whisk wet ingredients: In another bowl, beat eggs with milk until smooth.
- Combine: Fold in the chopped vegetables into the wet mixture.
- Create batter: Gradually mix dry ingredients into the wet mixture until just combined.
- Fry pancakes: Heat olive oil in a non-stick skillet over medium heat. Pour spoonfuls of batter onto skillet; cook until bubbles form on top (about 3-4 minutes), then flip and cook until golden brown.
Notes
- Add herbs like dill or basil for extra flavor.
- Substitute different vegetables according to your preference or seasonality.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack/Breakfast
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg