Vegetable Pancakes

Summer is quickly coming to an end (at least in the Northern hemisphere) and with Fall approaching equally quickly, it is that time of the year when plenty of yummy seasonal vegetables make their way onto our tables. So I thought this might be a good time to share this vegetable pancake recipe.

Packed with colorful vegetables and flavors, these vegetable pancakes are a perfect breakfast, appetizer, snack, or light meal! This recipe is healthy, easy to make, quick, easy to adapt to your vegetable preferences, and perfect for serving alongside with sour cream. And if you opt to make it with a non-dairy yogurt (and replace the sour cream with a vegan dipping sauce), it is also completely vegan.

The pancakes are flavorful and so delicious — crispy and crunchy on the outside, soft, chewy and flaky on the inside AND it since veggies have never tasted better than this, it is completely kids approved.

The recipe takes 10 minutes to prepare and another 10 mins to make. You can replace or add any vegetables to your liking.

Ingredients

  • 1 onion
  • 1 cup broccoli
  • 1 carrot
  • 1 cup mushrooms
  • A pinch of salt
  • 1 cup flour
  • 1 cup Bulgarian yogurt (Greek and Skyr work equally well)

Method

  • Put all veggies and the salt in a food processor and blend until smooth (you can of course chop them finely too and simply mix by hand)
  • Add flour and yogurt and whisk everything into pancake batter
  • Heat pan, add some butter (or oil) and pour pancake batter in pan
  • Cook until bubbles appear on top of the pancake, about a minute, then flip on cook the other side for about a minute.

Tips

Best to make a silver dollar sized pancakes (the smaller American style pancakes) because the batter won’t be as flexible as regular pancake batter.

I like to add an egg and some grated cheese to the batter mixture because hey make them even more nutritious and easier to flip.

Serve warm with sour cream or cream cheese on the side.

Enjoy!

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