Better Than Pizza! Healthy and Easy Vegetable Pancakes – A Vitamin Bomb!
Ingredients
- 2 1/4 cups (280 g) flour
- 1 medium potato, peeled and grated
- 1 small carrot, peeled and grated
- 1 cup minus 1 tablespoon hot milk (approximately 220 ml)
- 6 g (0.2 oz) dry yeast
- 2-3 tablespoons extra virgin olive oil
- 1 cup minus 1 tablespoon warm water (approximately 220 ml)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 egg
- 1 green chili pepper, chopped
- 1/2 red pepper, diced
- 1/2 zucchini, grated
- 1/2 onion, chopped
- Chopped parsley (to taste)
Preparation
Step 1: Mixing the Batter
- Prepare the Yeast Mixture
In a large mixing bowl, combine warm water, hot milk, dry yeast, sugar, and egg. Whisk the mixture until the yeast dissolves completely, and it becomes slightly frothy. This step helps activate the yeast, giving the pancakes a light, airy texture. - Mix in the Flour
Gradually add the flour and salt to the yeast mixture, stirring continuously until a smooth, homogeneous batter forms. Make sure there are no lumps. Cover the bowl with cling film and let it rest in a warm place for about 35-40 minutes. This resting period allows the batter to rise, resulting in fluffy pancakes.
Step 2: Adding the Goodness
- Drain and Squeeze the Vegetables
While the batter is resting, place the grated potato, carrot, and zucchini in a bowl. Allow them to drain for a few minutes, then squeeze them with your hands or a clean kitchen towel to remove any excess water. This step ensures that your pancakes won’t be too watery. - Mix it Up
Add the drained vegetables to the rested batter. Then, add the chopped onion, green chili, diced red pepper, and chopped parsley. Stir everything together gently with a spatula until all the vegetables are evenly distributed throughout the batter.
Step 3: Cooking to Perfection
- Heat the Pan
Drizzle 2-3 tablespoons of extra virgin olive oil into a non-stick pan and heat it over medium heat. Ensure the pan is well-coated to prevent sticking and to add a nice golden crust to the pancakes. - Ladle the Batter
Pour 2-3 ladlefuls of the prepared batter into the hot pan, spreading it out evenly to form a round pancake. The thickness is up to your preference, but thinner pancakes cook more quickly and evenly. - Golden Brown
Let the pancake cook for about 3-4 minutes on one side, or until the edges begin to turn golden and bubbles form on the surface. Flip the pancake over with a spatula and cook for another 3-4 minutes on the other side until both sides are golden brown and crispy. Repeat with the remaining batter, adding more oil to the pan as needed.
Serving Suggestions
Serve these delicious vegetable pancakes hot, straight from the pan. They’re perfect on their own or can be paired with a side salad, yogurt dip, or a dollop of sour cream for added flavor. You can also add some grated cheese on top for an extra indulgence!
Tips for Perfect Vegetable Pancakes
- Use Fresh Vegetables
Fresh vegetables will give the pancakes a vibrant color and a burst of flavor. Feel free to substitute or add other veggies like spinach, bell peppers, or corn for variety. - Ensure the Batter Rests
Allowing the batter to rest in a warm place is essential for achieving a light and airy texture. Make sure to cover it properly and place it in a warm spot, like near a stove or in an oven with the light on. - Cook Over Medium Heat
Cooking over medium heat allows the pancakes to cook evenly without burning. If the pan gets too hot, reduce the heat slightly to prevent the pancakes from browning too quickly.
Nutritional Information
- Servings: 4-6
- Calories: Approx. 210 per serving
- Protein: 6g
- Carbohydrates: 30g
- Fat: 8g
These healthy vegetable pancakes are an excellent alternative to traditional dishes, providing a satisfying and nutritious meal that’s easy to make and full of flavor. Enjoy the taste of fresh veggies in every bite and boost your vitamin intake with this simple, delicious recipe!