Best 2 Zucchini And Carrot Pancakes Recipes
Calling all veggie lovers and pancake enthusiasts! Get ready to embark on a culinary adventure with our delightful Zucchini and Carrot Pancakes recipe. These savory treats are a colorful and flavorful way to enjoy your daily dose of vegetables. Made with a vibrant combination of grated zucchini, carrots, and a touch of onion, these pancakes are not only visually appealing but also packed with nutrition.
In this recipe article, we'll guide you through the step-by-step process of creating these delicious pancakes, ensuring perfect texture and taste. We'll also provide variations to cater to different dietary preferences, including gluten-free and vegan options. Additionally, we'll introduce you to a collection of other delectable pancake recipes that will tantalize your taste buds. Whether you're a seasoned pancake pro or a novice cook, this article has something for everyone. So, grab your apron and let's get cooking!
ZUCCHINI, CARROT AND POTATO PANCAKES
Steps:
- With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
- Mix all ingredients together.
ZUCCHINI AND CARROT PANCAKES
These a wonderful with pure maple syrup for breakfast! Visit my vegan food blog for more recipes and healthy tips: www.thecleaneatingmama.com XxOo - Tasha
Provided by Tasha Kaye
Categories Pancakes
Time 30m
Number Of Ingredients 9
Steps:
- 1. Grate carrot and zucchini in a large bowl. Take a clean towel and place mixture on the towel and wring extra moisture out. Place back in the bowl. Add the remaining ingredients, MINUS the coconut oil, and only 1/3 cup flour. Mix with your hands until you can make a ball and it will not fall apart. You may have to add more flour to achieve the desired consistency. On a separate plate, sprinkle some flour with some salt and pepper - this is for dredging the mixture.
- 2. In a large skillet, add coconut oil and heat on medium heat. Let warm up for a minute. Take the mixture and divide it into fourths. Take one serving of the mixture, roll it into a ball and roll into the flour mixture on the plate. Carefully place into the skillet, flattening until your desired size and thickness. Do this for all 4 servings. Let cook for 8-10 minutes on each side. You may have to add more oil when you flip. Make sure they do not burn. Simple and delicious!
Tips:
- For crispy pancakes, use a non-stick skillet and cook over medium heat.
- To make sure the pancakes are cooked through, insert a toothpick into the center. If it comes out clean, the pancakes are done.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.
- If you don't have a food processor, you can grate the zucchini and carrots by hand.
- You can also add other vegetables to the pancakes, such as spinach, kale, or bell peppers.
Conclusion:
These zucchini and carrot pancakes are a delicious and healthy way to start your day. They're packed with vegetables, making them a good source of vitamins and minerals. They're also low in calories and fat, making them a great option for people who are watching their weight. So next time you're looking for a tasty and nutritious breakfast, give these pancakes a try.
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