Vegetable Pancake breakfast

Table of Contents

A vegetable pancake breakfast is a delicious and nutritious way to start the day. Packed with fresh, colorful veggies, these savory pancakes are crispy on the outside and soft on the inside. Whether made with shredded zucchini, carrots, spinach, or bell peppers, they offer a flavorful and wholesome alternative to traditional breakfast options. Serve them with a dollop of yogurt, a drizzle of hot sauce, or a side of eggs for a balanced meal. Perfect for busy mornings or a leisurely weekend brunch, vegetable pancakes bring both taste and nourishment to your plate.

Prep Time: 10–15 minutes (chopping vegetables, mixing batter)

Cook Time: 10–15 minutes (pan-frying in batches)

Total Time: 20–30 minutes

Ingredients

Cabbage: 170g (shredded)

Salt (for marinating cabbage): 1/3 tsp

Green Onion: 15g (chopped)

Chili Peppers: 2 (30g, chopped)

Cooked Rice: 1 bowl (about 1 cup)

Black Pepper: 1/5 tsp

Salt: 1/4 tsp

Chili Powder: 1/5 tsp

Eggs: 3 (beaten)

Cornstarch: 2 tbsp

Olive Oil: For frying

Directions

Marinate Cabbage:

Shred the cabbage and mix it with 1/3 tsp of salt. Let it marinate for 10 minutes to draw out excess moisture.

Prepare Other Ingredients:

While the cabbage is marinating, chop the green onion and chili peppers.

Mix Ingredients:

After 10 minutes, squeeze out any excess water from the cabbage. In a large bowl, combine the marinated cabbage, green onion, chopped chili, cooked rice, black pepper, 1/4 tsp salt, chili powder, beaten eggs, and cornstarch.

Mix well until everything is evenly incorporated.

Cook the pancakes:

Heat olive oil in a pan over medium heat. Scoop the batter into the pan, spreading it into a pancake shape. Cook for 3–4 minutes per side until golden brown and crispy.

Tips:

Add cooked , shrimp, or mushrooms for extra flavor.

Make ahead and reheat in the air fryer for a crispy texture.

Top with a fried egg for a protein boost!