Vegetable Pancakes: veggie-filled treats for breakfast or anytime snack!
Are you looking for a delicious, nutritious breakfast that won’t take too much time to make? Vegetable pancakes are the perfect solution! Not only do they taste great, but they’re also packed with nutrients and can be whipped up in no time. Plus, they freeze well so you can make them ahead of time and have breakfast ready to go all week long. Here’s an easy vegetable pancake recipe that will have your family asking for seconds!
Vegetable Pancakes: Sneak More Veggies Into Your Diet!
Vegetable pancakes are a great way to sneak more veggies into your diet without sacrificing taste. They’re also incredibly versatile – you can customize them according to what vegetables you have on hand and switch up the herbs for different flavors. Plus, this recipe is so simple that even kids can help out in the kitchen! So get creative and enjoy these tasty veggie-filled treats for breakfast or as an anytime snack!
Let’s Make Some Veggie Pancakes!
Start by gathering your ingredients. You can use any combination of vegetables you like or whatever is in season. If you don’t have fresh veggies on hand, frozen ones work just as well – simply thaw before adding them to the mix. To give your pancakes some extra flavor and crunchiness add some chopped herbs (parsley or dill work best) into the batter as well.
You can also make batch of vegetable pancakes ahead of time and store them in the freezer for a quick grab-and-go breakfast. To reheat, simply pop them into a toaster oven or microwave – it’s that easy! Enjoy your delicious veggie pancakes any day of the week.
SEE THE FULL RECIPE BELOW!
Vegetable Pancake
Course: Snacks, Brunch, BreakfastDifficulty: Easy8
servings15
minutes30
minutes45
minutesVegetable pancakes are the perfect solution! Not only do they taste great, but they’re also packed with nutrients and can be whipped up in no time. Plus, they freeze well so you can make them ahead of time and have breakfast ready to go all week long.
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Ingredients
2 cups 140 g Cabbage (thinly sliced)
1 small 1 small Carrot (thinly sliced)
1 small 1 small Zucchini (thinly sliced)
100 grams 100 grams Onion Leeks (thinly sliced)
3 pcs 3 pcs Shiitake Mushroom (thinly sliced)
1 medium 1 medium Red Onion (thinly sliced)
1 tbsp 8 g Garlic (minced)
1 1 Red Chili (seeded thinly sliced)
1 1/2 cup 0.19 kg All-Purpose Flour
4 tbsp 32 g Cornstarch
1 tsp 2.2 g Turmeric Powder
Salt and Pepper to Taste
Directions
- Put all the dry ingredients into a large bowl and mix them together. Mix well.
- Pour the water in slowly as you mix.
- Mix until the mixture is the consistency of thick batter.
- If the batter is still too thick, add another 2 to 4 tablespoons of water.
- Heat some oil in a frying pan and put some pancake batter in it.
- Cook on both sides over medium heat until crispy and golden, about 3 – 4 minutes per side.
- Make squares out of the cooked pancakes and serve with dipping sauce. Enjoy!
Recipe Video
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