Description
A delightful twist on classic pancakes, packed with colorful veggies for a nutritious breakfast or light meal.
Ingredients
Scale
- 1 cup (120g) All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 large Egg
- ¾ cup (180ml) Milk
- 1 tablespoon Olive Oil (plus extra for cooking)
- ½ cup (approx. 60g) Finely Grated Carrot
- ½ cup (approx. 70g) Finely Grated Zucchini (excess moisture squeezed out)
- ¼ cup (approx. 40g) Finely Chopped Bell Pepper (any color)
- ¼ cup (approx. 35g) Corn Kernels (fresh or frozen, thawed)
- 2 tablespoons Finely Chopped Green Onions or Chives
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and black pepper.
- Prepare the Wet Ingredients: In a medium bowl, crack the egg and whisk it lightly. Add the milk and 1 tablespoon of olive oil, whisking until well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Gently whisk or fold them together until just combined.
- Add the Vegetables: Fold in finely grated carrot, zucchini, bell pepper, corn kernels, and green onions.
- Heat the Pan: Place a large non-stick skillet over medium heat and let it heat up.
- Cook the Pancakes: Lightly grease the skillet with olive oil or butter.
- Portion the Batter: Drop about 1 to 1.5 tablespoons of batter for each pancake onto the skillet.
- Cook and Flip: Cook for about 2-3 minutes, until bubbles appear, then flip and cook for another 1-2 minutes.
- Repeat: Remove cooked pancakes and keep warm in a low oven while cooking remaining batter.
- Serve Warm: Serve with your favorite dips or toppings.
Notes
These pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, use a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg