Ingredients
Scale
- 1 cup whole wheat flour
- 1 cup finely grated zucchini
- 1/2 cup grated carrot
- 1/2 cup chopped spinach
- 1/4 cup finely chopped onion (optional)
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil, plus more for cooking
- 1/2 cup corn kernels (optional)
Instructions
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, whisk milk, egg, and olive oil.
- Combine wet and dry ingredients until just mixed; fold in zucchini, carrot, spinach, onion, and corn if using.
- Heat a non-stick skillet over medium heat and brush with a little oil.
- Spoon batter to form pancakes; cook 2-3 minutes per side until golden and cooked through.
- Serve with yogurt, herbs, and a squeeze of lemon, if desired.
Notes
- If batter is too thick, add a splash more milk.
- For vegan, replace egg with flax egg and use plant-based milk.
- Keep pancakes warm in a low oven until ready to serve.
- Feel free to customize with your favorite veggies.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Method: Pan-fry
- Cuisine: Healthy Home Cooking
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes (150 g)
- Calories: 320 Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 60 mg
