Veggie Pancakes are a delicious and nutritious option for breakfast or brunch. Packed with colorful veggies, the pancakes are both light and satisfying, making them a great way to start your day.
If you’re looking to swap ingredients, feel free to use whole wheat flour for a nuttier flavor or almond milk for a dairy-free option. When it comes to vegetables, grated carrots or spinach could also be fun alternatives, providing different textures and tastes. For those with egg allergies, a flaxseed mixture can work as a substitute for the egg substitute. Always ensure fresh veggies for the best flavor, as their quality shines through in the pancakes.
Pancakes, Waffles & Crepes
Veggie Pancakes Recipe
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Egg Beaters egg substitute
- 1/4 cup milk
- 1 cup yellow squash, grated
- 1 cup zucchini, grated
- 2 green onions, sliced
- cooking spray
Instructions
- In a mixing bowl, stir together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper until combined.
- In another bowl, beat together 1/4 cup Egg Beaters egg substitute, 1/4 cup milk, 1 cup grated yellow squash, 1 cup grated zucchini, and 2 sliced green onions until well mixed.
- Add the wet mixture to the dry ingredients and stir until everything is just combined; don’t overmix or the pancakes may turn out tough.
- Spray a large non-stick skillet with cooking spray and warm it over medium heat.
- Once heated, pour the batter by tablespoons into the pan, making a few pancakes at a time. Cook each pancake for about 2 minutes on each side or until golden brown.
- Serve the pancakes immediately while they are still warm and delicious.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: