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!

Author: Weelicious

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Servings: 10 pancakes

Calories: 37 kcal per serving

Ingredients

1 cup - zucchini, broccoli, and/or cauliflower
¼ cup - flour
½ tsp - kosher salt
1 - egg
1 tsp - dried basil
¼ tsp - garlic powder
vegetable or canola oil

Instructions

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.
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.
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.
Cook for 1-2 minutes per side until the edges look set and the bottoms are golden brown.
Serve with marinara sauce, ketchup, sour cream or favorite dipping sauce. We like to top with kimchi!

Nutrition