Grandma's Weight-Loss Veggie Pancakes
These quick and healthy veggie pancakes are packed with zucchini and carrots, making them a nutritious and flavorful choice for any meal.
Ingredients
Pancake Mixture
- 1 cup grated zucchini Squeeze out excess moisture before mixing.
- 1 cup grated carrots
- 1/2 cup finely chopped onions
- 1/2 cup whole wheat flour Can be substituted with all-purpose flour or gluten-free flour.
- 1/4 cup oats
- 1 large egg Can be replaced with a flax egg for a vegan option.
- 1/2 cup milk Any plant-based alternative can be used.
- 1 tsp baking powder
- to taste Salt and pepper
- for cooking Cooking spray or oil To lightly coat the pan.
Instructions
Preparation
- In a mixing bowl, combine grated zucchini, grated carrots, and chopped onions.
- Add the flour, oats, baking powder, salt, and pepper, then mix well.
- In another bowl, beat the egg and mix with the milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Cooking
- Heat a non-stick skillet over medium heat and lightly coat with cooking spray or oil.
- Pour a ladleful of batter onto the skillet and cook for about 3-4 minutes on each side or until golden brown.
- Repeat with the remaining batter, adding more oil as needed.
Serving
- Serve warm, optionally with a side of yogurt or salsa.
Notes
To keep the pancakes fresh, store any leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze pancakes in a single layer before transferring to a freezer bag; they last up to three months.