Recipe: Vegetable Pancakes

I love these pancakes and they turn breakfast for dinner in to a much healthier prospect overall. You can use store bought mix or any other pancake batter that you like as well as substituting any vegetables you like in to the batter. I like to use carrots and zucchini because they are both mild and a little bit sweeter than your average vegetable though.

Vegetable Pancakes
Yields 10
  1. 2 1/2 cups flour
  2. 2 tablespoons sugar
  3. 1 1/2 teaspoon salt
  4. 1 teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 2 large eggs, separated
  7. 1 1/2 cups buttermilk
  8. 1/2 cup milk
  9. 10 tablespoons unsalted butter, melted
  10. 1 large zucchini
  11. 8 medium carrots, peeled
  12. 1 bunch green onions
  1. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
  2. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.
  3. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined add the egg whites and vegetables and fold gently to combined.
  4. Make pancakes as per usual: Warm a skillet over medium-high heat and oil it. Use a 1/3 measuring cup to scoop the batter onto the warmed skillet and cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.
Adapted from The Kitchn
Adapted from The Kitchn
Mab Made Food

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