Vegetable Pancakes – Two Variations On A Delicious Theme

Vegetable pancakes make a fast and delicious meal that’s low in calories but high in fiber and flavor! Here are two great recipes that make different variations of these tasty, nutritious treats.

Both of these recipes make dense cakes with a lot of texture and are best if made into small pancakes, using just a couple tablespoons of batter for each. Serve them hot from the griddle, and try topping them with salsa or a dollop of sour cream.

Vegetable Pancakes (more like traditional pancakes)
1 cup grated carrot
1/2 cup grated zucchini
2 scallions minced
1/2 cup flour
1/2 teaspoon baking powder
Salt & pepper
1 egg
1/4 cup milk
small amount of oil for frying

Combine dry ingredients, then stir in vegetables, egg, and milk. Don’t overmix. Cook each pancake about 2 – 3 minutes per side. Makes a lot – about 12 to 15 small pancakes!

Italian Vegetable Pancakes (less cakey, more like latke)
2 potatoes
1 zucchini
1 carrot
1 onion
1/2 c. grated Parmesan cheese
1/2 tbsp. garlic powder
1 tsp. pepper
1 tsp. salt
oil for frying
1/4 to 1/2 cup flour
1 egg

Mix all ingredients except flour, then add it gradually using just enough to hold the mixture together. Don’t overmix though! Keep the pancakes small and thin and cook about two minutes on each side, till they’re golden brown.