Ingredients for Zucchini Carrot Pancakes
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated zucchini (about 1 medium)
- ½ cup grated carrot (about 1 medium)
- 2 scallions, thinly sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried basil
- ½ cup all-purpose flour
- cooking spray, for griddle
- butter, for griddle
- fresh mint leaves, minced, for serving (optional)
- sour cream, for serving (optional)
- plain yogurt, for serving (optional)
- tomato jam, for serving (optional)
- mango ketchup, for serving (optional)
- sautéed mushrooms, for serving (optional)
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How to Make Zucchini Carrot Pancakes
- In a medium bowl, whisk together the eggs, salt, and pepper until frothy.
- Add the grated zucchini, grated carrot, sliced scallions, and chopped herbs. Gently mix to combine.
- Gradually add the flour, whisking constantly until just combined. Do not overmix.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Once hot, spray with cooking spray or melt a small amount of butter on the surface.
- Using a 1/4 cup measuring cup, pour batter onto the hot griddle, leaving space between each pancake.
- Cook for 4-6 minutes per side, or until golden brown and crisp. Flip when bubbles start to form on the surface.
- Serve immediately. Top with a dollop of sour cream or yogurt and minced fresh mint leaves, if desired.
- For an extra special treat, serve with a side of sautéed mushrooms and a small dish of mango ketchup or tomato jam.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
17g
Fat
8g
Carbs
5g
