Green Veggie Pancakes
Crispy, savory and ready in under 15 minutes, these Green Veggie Pancakes are the perfect way to use up broccoli, zucchini, cauliflower, or whatever vegetables are sitting in your fridge.
Servings: 4 (makes about 10 pancakes)
Calories: 53kcal
Equipment
- Food Processor
Ingredients
- 1 cup zucchini, broccoli, and/or cauliflower (a total of 1 cup of vegetables, not 1 cup of each)
- 1/4 cup flour
- 1/2 teaspoon kosher salt (if using a finer grain salt, use 1/4 teaspoon)
- 1 large egg
- 1 teaspoon dried basil (or favorite seasoning blend)
- 1/4 teaspoon 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!
Notes
- Use raw vegetables, not cooked or steamed. Steamed vegetables release too much water and will make the batter too wet to hold together.
- If your pancakes are falling apart, you likely have too much moisture in the vegetables or flipped too early. Squeeze out as much liquid as possible and wait until the edges look fully set before flipping.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet or toaster oven to keep them crispy.
Nutrition
Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 311mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg