From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Green Veggie Pancakes
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Instructions
1
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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.
2
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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.
3
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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.
4
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Cook for 1-2 minutes per side until the edges look set and the bottoms are golden brown.
5
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Serve with marinara sauce, ketchup, sour cream or favorite dipping sauce. We like to top with kimchi!
My Calorie Intake
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Tips & Tricks (5)
- Squeeze Out Moisture 💧Finely grate your vegetables and squeeze them in a clean kitchen towel to remove excess moisture, which prevents soggy pancakes and ensures crispiness on the outside.
- Chill the Batter ❄️Refrigerate your batter for 10 minutes before cooking to allow the flour to fully hydrate and help the pancakes hold together better during flipping.
- Oil Temperature Control 🔥Heat your oil until a drop of batter sizzles immediately upon contact; this creates a golden crust in 2-3 minutes per side without burning the outside.
- Finely Mince Your Vegetables 🔪Use the finest grate on your box grater or food processor to ensure vegetables cook through evenly and distribute throughout the pancakes for consistent flavor in every bite.
- Keep Warm on a Sheet Pan 🍳Place cooked pancakes on a preheated 200°F oven tray to keep them warm and maintain crispness while you finish cooking the remaining batches.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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