Savory Pumpkin and Vegetable Pancakes with Creamy Cucumber Herb Sauce

In a large bowl, whisk the eggs and milk together.

Add the flour, baking powder, salt, and pepper, mixing until smooth.

Stir in the pumpkin puree, grated zucchini, and grated carrot until well combined.

Heat olive oil in a frying pan over medium heat.

Pour about 1/4 cup of batter per pancake into the pan. Cook for 3-4 minutes on each side or until golden brown and cooked through.

Remove pancakes and drain on paper towels if necessary.

Sauce:

In a small bowl, combine grated cucumber, Greek yogurt, dill, parsley, garlic, and lemon juice.

Season with salt and pepper to taste. Mix well.

Refrigerate until ready to serve.

Serving and Storage Tips: