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Serving: These vegetable pancakes are delicious served with a side of sour cream, yogurt, or a fresh herb dip. They pair well with a simple salad or can be enjoyed as a snack on their own.
Storage: Store any leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a skillet or the oven for a crispy finish.
Variations:
Add Cheese: For a richer flavor, you can stir in some grated cheese, such as Parmesan or cheddar, into the mixture before cooking.
Spices and Herbs: Experiment with different seasonings like garlic powder, paprika, or fresh herbs such as parsley or thyme to customize the flavor.
FAQ:
Can I make these pancakes ahead of time? Yes, you can prepare the pancake mixture ahead of time and store it in the fridge for up to a day before frying.
Can I use other vegetables? Absolutely! Feel free to swap in other vegetables like sweet potatoes, spinach, or bell peppers for a different flavor.
Can I make these pancakes vegan? Yes, simply replace the eggs with a flaxseed or chia egg substitute (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use a plant-based flour like chickpea or rice flour.
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