Green Veggie Pancakes Recipes

VEGETABLE PANCAKES

Steps:

• in a mixing bowl stir together the flour, baking powder, salt and pepper.
• In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
• Add this to the dry ingredients and stir until combined.
• Using a large skillet, heat 1 tablespoon of oil over medium heat.
• Pour the batter by tablespoons into the pan, making a few pancakes at a time.
• Cook about 2 minutes on each side and golden brown.
• Add the remaining oil to the pan as needed.
• Serve immediately.

GREEN VEGGIE PANCAKES

Steps:

• Place the vegetables, basil, salt, garlic powder and egg in a food processor and pulse until finely chopped and mixed. Add the flour and pulse a couple of times, just until combined.
• Lightly coat a large skillet with oil and heat over medium heat. Place 1-tablespoon dollops of the batter in the skillet and cook until golden, 1 to 2 minutes per side. Transfer to plates and repeat with the remaining batter, adding more oil as needed between each batch.
• Serve with marinara sauce, ketchup or mustard.

GREEN ONION PANCAKE

Steps:

• Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
• Place scallions in a bowl; season with salt and pepper.
• Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
• Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake.
• Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.

GREEN PANCAKES

Steps:

• Gather the ingredients.
• Whisk together the flour, sugar, baking powder, and salt until combined.
• In a separate bowl or cup, whisk together the egg, melted butter, milk, and vanilla extract. If you've melted the butter in a dish, make sure to wait until it has cooled slightly before whisking in the egg and milk. If it's too hot, it could cook the egg.
• Combine the wet and dry ingredients in the dry ingredient bowl and whisk together.
• Add the green food coloring and whisk until it is completely combined with the batter. You want to add more green food coloring than you think you need. It will lighten up when it's been cooked.
• Heat your griddle on high heat. Place your shamrock cookie cutter on the griddle. Grease the griddle and the cookie cutter, including the inside walls of the cutter. Then turn the heat down to low. It's very important to cook the pancakes on low heat.
• Add the batter to the cookie cutter. Add a small amount to each leaf and the stem. The batter will pool into the gaps. You don't want to add too much batter or else it will take too long to set or will pool out from under the cookie cutter. It's fine if it pools out a little. You can always cut off the excess after they are completely done.
• Allow the pancake to cook until it is completely set, about 2 minutes. Makes sure to cook on low heat so that the pancakes don't over-brown. It's all about low and slow. Gently remove the cookie cutter with a pair of tongs. Flip, and continue to finish cooking on the other side, about 30 seconds to a minute.
• Serve your pancakes with whipped cream, drizzled frosting, or Lucky Charms marshmallows.