Here’s a nutritious and flexible base recipe 👇
🥞 Healthy Vegetable Pancakes
Ingredients
-
2 cups mixed vegetables, finely grated or shredded
(good options: zucchini, carrot, spinach, bell pepper, broccoli, corn, or sweet potato) -
2 eggs (or flax eggs for vegan version)
-
½ cup whole wheat flour (or oat flour / chickpea flour for gluten-free)
-
2 tbsp milk or water (add more if needed for consistency)
-
1–2 green onions, finely sliced
-
1 clove garlic, minced (optional)
-
Salt & pepper, to taste
-
Optional: ¼ tsp cumin, turmeric, or chili flakes for flavor
-
1–2 tbsp olive oil or avocado oil for cooking
👩🍳 Instructions
-
Prep the veggies:
-
Grate or finely chop vegetables.
-
If using watery veggies like zucchini, squeeze out excess liquid with a clean towel.
-
-
Mix the batter:
-
In a bowl, whisk eggs with salt, pepper, and spices.
-
Add flour and milk to make a thick batter.
-
Stir in the veggies and green onion until well combined.
-
-
Cook:
-
Heat a nonstick skillet over medium heat and brush with a little oil.
-
Drop spoonfuls of the mixture onto the pan and flatten gently.
-
Cook 2–3 minutes per side, until golden brown and crisp.
-
-
Serve:
-
Enjoy warm with Greek yogurt, tzatziki, or avocado dip.
-
They’re also great in lunchboxes or topped with a fried egg!
-
💡 Tips & Variations
-
Add protein: Mix in chickpeas, lentils, or a bit of grated cheese.
-
Make them vegan: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
-
For extra crunch: Sprinkle with seeds (sesame or sunflower) before flipping.
-
Bake instead of fry: Spoon onto a lined baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
Would you like me to tailor this for a specific diet — like high-protein, low-carb, or vegan?
