My love for potato pancakes knows no bounds, but sometimes I'm looking for something with a little more color and personality. Move over, potatoes — these savory vegetable pancakes make an even better (and healthier) treat.
Veggie Pancakes: 1/2 C. grated carrots; 1/2 C. grated zucchini; 1 egg; 1/4 C. milk; 1/2 C. flour; 1/2 tsp. bkng. powder; 1 tsp. salt *add 2 Tbsp nutritional yeast; oil. Put grated veggies in a bowl. In a separate bowl whisk egg & milk - pour over veggies. Whisk together flour, b.p., salt, n.y. & sprinkle over veggie mix. Toss to combine. Fry pancakes in oiled skillet 3 min. per side.
These Veggie Pancakes have 3 cups of shredded vegetables! They taste like traditional pancakes but with a big boost of nutrition from all those extra veggies! My kids lOVE those and I love getting more vegetables into their little bodies. Great healthy recipe!