- VE
- LC
- LS
Green Veggie Pancakes
These Green Veggie Pancakes are a crispy, savory way to use up broccoli, zucchini, cauliflower, or whatever vegetables you have on hand. Ready in under 15 minutes, super kid-friendly, and work great as a easy vegetarian side dish or even on their own for lunch or a snack. Whether you’re using up vegetables that are about to go bad or just need a quick and easy weeknight side, this is one of those recipes that never lets you down!
Ingredients
Instructions
- Step 1
Place the vegetables in a food processor and pulse until finely chopped. If using zucchini, transfer to a clean kitchen towel and squeeze out as much moisture as possible.
- Step 2
In a large bowl, whisk the egg. Add the flour, salt, basil and garlic powder and stir to combine. Fold in the chopped vegetables until the batter comes together.
- Step 3
Heat a thin layer of oil in a skillet over medium heat until shimmering. Drop 1 tablespoon of batter per pancake into the pan and gently flatten.
- Step 4
Cook for 1-2 minutes per side until the edges look set and the bottoms are golden brown.
- Step 5
Serve with marinara sauce, ketchup, sour cream or favorite dipping sauce. We like to top with kimchi!
Tips & Tricks
Per serving
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