Description
Easy Zucchini Carrot Pancakes are a scrumptious and nutritious twist on your breakfast favorites. These fluffy pancakes blend the sweetness of carrots with the subtle earthiness of zucchini, creating a delightful flavor profile that everyone will enjoy. Perfect for lazy mornings or weekend brunches, these pancakes are quick to prepare and can be served with maple syrup, fresh fruit, or yogurt for an extra treat.
Ingredients
Scale
- 1 medium zucchini, grated
- 2 medium carrots, grated
- 1 cup all-purpose flour (or whole wheat)
- 1 tsp baking powder
- 1 large egg
- ½ cup milk (dairy or plant-based)
- Pinch of salt
Instructions
- Grate zucchini and carrots; squeeze excess moisture from zucchini using a clean towel.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the egg and mix in milk, zucchini, and carrots until well combined.
- Pour wet mixture into dry ingredients; fold gently until just mixed.
- Preheat a non-stick skillet over medium heat with a light coating of oil or butter.
- Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on top (about 3 minutes), then flip and cook until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (140g)
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg