🥞 Hearty Vegetable Pancake (Carrot, Broccoli & Onion)
Description:
These savory veggie pancakes are a quick, wholesome way to sneak in vegetables and enjoy a warm, crispy breakfast, lunch, or snack. Made with shredded carrot, chopped broccoli, and onions, this satisfying meal is packed with flavor, fiber, and plant-based nutrients—all with a crispy golden edge and soft interior.
Ingredients 🛒
- 🥕 1 medium carrot, grated
- 🥦 1/2 cup chopped broccoli (small florets or finely chopped stems)
- 🧅 1/4 cup chopped onion
- 1 egg (or flax egg for vegan)
- 1/4 cup flour (all-purpose, whole wheat, or chickpea flour)
- 1/4 tsp baking powder (optional for fluffiness)
- Salt & pepper to taste
- 1/4 tsp garlic powder or minced garlic (optional)
- Oil for frying (olive oil, avocado oil, or any neutral oil)
Instructions ✅
- Prep the Veggies:
Grate the carrot and finely chop the broccoli and onion. - Mix the Batter:
In a mixing bowl, combine carrot, broccoli, and onion. Add flour, egg, garlic powder (if using), salt, pepper, and baking powder. Mix until a thick batter forms. If it’s too dry, add a splash of water or milk. - Heat the Pan:
Heat a non-stick skillet with a drizzle of oil over medium heat. - Cook the Pancakes:
Scoop 2–3 tablespoons of batter per pancake onto the pan. Flatten slightly. Cook for 2–3 minutes per side, until golden and cooked through. - Serve Hot:
Serve with yogurt dip, sour cream, avocado, or hot sauce.
Servings:
Makes 2–3 pancakes (1–2 servings)
Double the recipe for more portions or meal prep.
Nutritional Information (Per Serving – Approximate):
- Calories: ~180–220 kcal
- Protein: ~6g
- Carbohydrates: ~18g
- Fat: ~10g (depends on oil used)
- Fiber: ~4g
- Sugar: ~4g (natural from vegetables)
Exact values vary with flour type and oil quantity.
Health Benefits 🌿
🥦 Vegetable-Packed: Loaded with fiber, vitamins A, C, and K.
- 🥚 Balanced Macronutrients: Includes protein, healthy carbs, and fat.
- 🌱 Great for Picky Eaters: A tasty way to enjoy vegetables in disguise.
- 🧘♀️ Supports Gut Health: Onions and broccoli support digestion and detox.
Tips & Notes 🍽️
- 🔄 Vegan Swap: Use 1 tbsp flaxseed meal + 2.5 tbsp water as a flax egg alternative.
- 🌾 Gluten-Free: Use oat, chickpea, or almond flour.
- 🧄 Flavor Boost: Add herbs (parsley, dill, or chives) or cheese for extra flavor.
- ❄️ Meal Prep: Make a big batch and freeze. Reheat in a pan or oven.
- 🌮 Creative Serving Idea: Use as a base for veggie burgers or in wraps.
Q&A Section ❓
Q: Can I add more veggies?
A: Absolutely! Zucchini (grated and squeezed), spinach, corn, or bell peppers all work.
Q: How do I make it crispier?
A: Use a slightly thinner batter and cook over medium-high heat with enough oil.
Q: Can I bake them instead?
A: Yes! Bake at 375°F (190°C) for about 15–20 minutes, flipping halfway.
Q: Is this kid-friendly?
A: Yes—reduce seasoning and serve with a fun dip like ketchup or yogurt.
Q: Can I serve this cold?
A: Best served warm, but they’re still tasty at room temperature—perfect for lunchboxes!