Nut-Free Vegetable Pancake

Delight your taste buds with these easy, Nut-Free Vegetable Pancakes—a wholesome and allergy-friendly twist on a savory classic! Packed with shredded carrots, grated zucchini, and chopped green onions, these golden-brown pancakes are a sneaky way to load up on veggies while enjoying a light, fluffy texture. Perfect for breakfast, brunch, or even as a savory side, these pancakes come together in just 25 minutes, using simple pantry staples like all-purpose flour, eggs, and milk (or a dairy-free alternative for those lactose-sensitive). Sautéed to perfection in a skillet with a touch of oil, they boast a crisp exterior with a hearty, tender interior. Serve them warm with your favorite dip, like tangy yogurt sauce or herbed sour cream, for a satisfying, plant-powered dish the whole family will love. Ideal for busy weeknights or leisurely weekend mornings, this recipe proves that nutritious and nut-free can be absolutely delicious!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 0.75 cup Milk (or dairy-free milk for lactose intolerance)
• 2 large Eggs
• 0.5 cup Shredded carrot
• 0.5 cup Zucchini, grated and excess moisture removed
• 2 stalks Green onion, finely chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Baking powder
• 2 tablespoons Vegetable oil or olive oil (for cooking)

Directions

Step 1

In a medium bowl, whisk together the all-purpose flour, salt, black pepper, and baking powder.

Step 2

In a separate large bowl, lightly beat the eggs and then mix in the milk.

Step 3

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Step 4

Fold in the shredded carrot, grated zucchini (make sure to squeeze out excess moisture before adding), and chopped green onions until evenly distributed.

Step 5

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.

Step 6

Scoop approximately 1/4 cup of the batter for each pancake onto the skillet, spreading it gently with the back of a spoon to form a circle.

Step 7

Cook each pancake for 2 to 3 minutes, or until the underside is golden brown and the edges start to set. Flip and cook for an additional 2 to 3 minutes on the other side.

Step 8

Repeat with the remaining batter, adding the remaining 1 tablespoon of oil to the skillet as needed between batches.

Step 9

Serve warm on its own or with your favorite dip, such as sour cream or a tangy yogurt-based sauce.

Nutrition Facts

Serving size	645.4 grams (645.4g)

Amount per serving	% Daily Value*
Calories	951

Total Fat 40.30g	52%
Saturated Fat 8.50g	43%
Polyunsaturated Fat NaNg
Cholesterol 381mg	127%
Sodium 1900mg	83%
Total Carbohydrate 115.10g	42%
Dietary Fiber 7.00g	25%
Total Sugars 15.30g
Protein 33.60g	67%

Vitamin D 172IU	860%
Calcium 365mg	28%
Iron 9mg	48%
Potassium 1117mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 14.0%

Carbs: 48.1%