Vegetable Pancakes

Tired of salads? Tired of steamed vegetables? Looking for a new way to eat your veggies? Try these fun vegetable pancakes.

Although these take a little bit of time, they are actually quite easy to make, and are a great alternative way to serve vegetables. Really the only difficult step was grating the vegetables, which is probably easy for most people, I just despise grating anything, which is why I generally make my husband do the grating. Other than that, you really just mix the ingredients, heat up some oil, drop in the veggies, flip, and consume. 

Vegetable Pancakes

Adapted from Paula Deen

Makes about 12 pancakes

Ingredients

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg

1/4 cup milk

1 cup grated carrots

1 cup grated zucchini

¼ cup grated red onions

2 tablespoons oil

Directions

1. To prep vegetables: Layer 2 sheets of paper towels on a large baking sheet. Evenly spread carrots, zucchini, and onions on paper towels. Cover with more paper towels and lightly press, removing moisture from vegetables.
2. In a mixing bowl, stir together the flour, baking powder, salt, and pepper. In another bowl, beat together the egg, milk, carrots, zucchini, and onions. Add this to the dry ingredients and stir until combined.
3. Using a large skillet, heat 1 tablespoon of oil over medium heat. Pour the batter by tablespoons into the pan, making a few pancakes at a time, using a spatula to flatten the batter as they are cooking.. Cook about 2 minutes on each side and golden brown. Add the remaining oil to the pan as needed. Serve pancakes at once.