Carrot Zucchini Pancakes

The magic of Crunchy Carrot Zucchini Delight Pancakes lies in the thoughtful selection of ingredients that contribute to both taste and nutrition. Let’s delve into the key components that make this recipe special.

Start your day with a nutritious twist on a classic breakfast favorite! These Crunchy Carrot Zucchini Delight Pancakes are packed with vitamins from fresh carrots and zucchini, making them a tasty and healthy option for both adults and kids. Simple to prepare, this recipe combines wholesome ingredients for a delightful flavor and texture. Serve them with yogurt, drizzle with honey, or pair with fresh fruit for a wholesome meal that everyone will love. Enjoy every delicious bite!

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Ingredients

1 cup grated zucchini (about 1 medium-sized zucchini)

1 cup grated carrots (about 2 medium-sized carrots)

1/2 cup all-purpose flour (or whole wheat flour)

1/4 cup cornmeal

1 large egg

1/2 cup milk (dairy or plant-based)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon fresh parsley, chopped (optional)

2 tablespoons olive oil (for frying)

Instructions

Prepare the Veggies: Start by washing and grating the zucchini and carrots. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This will help prevent the pancakes from being soggy. Set aside.

Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder until well combined.

Combine Wet Ingredients: In another bowl, beat the egg and then stir in the milk and chopped parsley (if using).

Combine Mixtures: Pour the wet ingredients into the dry ingredients, gently folding them together until just combined. Avoid over-mixing. Finally, add the grated zucchini and carrots, folding them into the batter.

Heat the Pan: In a large skillet, heat olive oil over medium heat. You can test if the oil is hot enough by dropping a small spoonful of batter into the pan; it should sizzle.

Cook the Pancakes: Use a 1/4 cup measuring cup to scoop batter onto the skillet. Cook the pancakes for about 3-4 minutes on one side or until golden brown and bubbles form on the surface. Flip and cook for an additional 2-3 minutes on the other side.

Serve: Remove the pancakes from the skillet and keep them warm in a low oven while you finish cooking the remaining batter. Serve hot with a dollop of Greek yogurt, a drizzle of honey, or your favorite dipping sauce.

Prep Time, Total Time, Servings: 15 mins | 25 mins | 4 servings