Fluffy Vegetable Savory Pancakes

tinsuf1 hour ago

0 2 minutes read

Fluffy Vegetable Savory Pancakes

These fluffy vegetable pancakes are soft, golden, and filled with texture thanks to grated carrots and zucchini. Perfect for breakfast, lunch, or a healthy snack, they come together in minutes with everyday ingredients and no oven needed.

For more wholesome ideas like this, try our baked eggs with cheese recipe on tinsuf.com — it’s protein-packed, simple, and pairs beautifully with these savory pancakes.

Ingredients

1 egg
½ cup milk
½ cup wheat flour
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1 tbsp olive oil
½ grated carrot
½ grated zucchini
Salt and black pepper to taste
1 tsp baking powder (optional, for fluffier texture)
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Instructions

Make the Batter
In a large bowl, whisk together the egg, milk, flour, and olive oil until the mixture is smooth and lump-free.
Add the Veggies
Stir in the grated carrot and zucchini. Season with salt and black pepper to taste.
Optional: Add Leavening
For a softer, more airy texture, gently fold in baking powder. Avoid overmixing.
Cook the Pancakes
Heat a nonstick pan over low to medium heat. Lightly grease with a few drops of olive oil.
Portion & Cook
Pour a small amount of batter into the pan and gently spread it into a round pancake. Cook until the bottom is golden and set.
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Flip & Finish
Flip the pancake and cook the other side until golden brown. Repeat with the remaining batter.
Serve Hot
Enjoy warm as is, or serve topped with cheese, herbs, or shredded chicken.

Time & Yield

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Servings: 6 pancakes
Calories: ~120 per pancake

Tips & Variations

Add herbs like parsley, thyme, or oregano for an herbal flavor boost.
Mix in grated cheese or minced onion for extra richness.
Replace zucchini with spinach or grated potato if desired.
Perfect for lunchboxes, snacks, or as a low-carb sandwich wrap.

Storage

Fridge: Store in an airtight container for up to 3 days.
Freezer: Wrap individually and freeze for up to 1 month. Reheat on a skillet or microwave.
Make Ahead: Prepare batter ahead of time and refrigerate up to 24 hours before cooking.
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