Perfect Vegetable Pancakes Recipes

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VEGETABLE PANCAKES



Vegetable Pancakes image

Make and share this Vegetable Pancakes recipe from Food.com.

Provided by JoJoStar

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1 cup grated carrot
1 cup grated zucchini
2 green onions, sliced
2 tablespoons oil

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.

Nutrition Facts : Calories 83, Fat 4.5, SaturatedFat 0.8, Cholesterol 24.3, Sodium 193.7, Carbohydrate 8.8, Fiber 0.9, Sugar 1.3, Protein 2.2

PERFECT PANCAKES RECIPE



Perfect pancakes recipe image

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Provided by Good Food team

Categories     Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert

Time 30m

Number Of Ingredients 5

100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt

Steps:

  • Put 100g plain flour and a pinch of salt into a large mixing bowl.
  • Make a well in the centre and crack 2 eggs into the middle.
  • Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  • Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  • Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
  • Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
  • Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  • Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
  • Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium

PERFECT VEGETABLE PANCAKES



Perfect Vegetable Pancakes image

My version of Paula Deen's vegetable pancakes. A tasty side dish that was quickly gobbled up by my cousins two very young children.

Provided by Debbwl

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4-1/2 teaspoon salt, depending on taste
1/4 teaspoon pepper
1/4 cup Egg Beaters egg substitute
1/4 cup 1% low-fat milk
1 cup carrot, grated
1 cup zucchini, grated
2 green onions, sliced
cooking spray

Steps:

  • In a mixing bowl, stir together the flour, baking powder, salt, and pepper.
  • In another bowl, beat together the eggbeaters, milk, carrot, zucchini, and green onion; add to the dry ingredients and stir until combined.
  • Spray a large skillet with cooking spray and warm 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.
  • Respray pan with cooking spray as needed.
  • Serve pancakes at once.

VEGETABLE PANCAKES



Vegetable Pancakes image

I've been making this recipe for more than 40 years. The pancakes are delicious with cheese sauce or sausage gravy. You might even get picky eaters who love pancakes to eat their veggies! -Agnes Landgraf, Hastings, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1/2 medium onion, finely chopped
2 medium potatoes, peeled and shredded
3 carrots, shredded
2-1/2 cups packed fresh spinach, chopped
2 large eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables. , Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.

Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 507mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

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