Appetizers

Veggie Pancakes

I’ve been trying to find interesting ways to use vegetables in recipes, and when I heard of the idea for a vegetable pancake, I had to try it!  It’s all of your typical pancake ingredients, but it is also bursting with veggies!  No cheese, no butter, yet it is so incredibly yummy!  I thought it would be nice to have a sauce with it, because well…I love sauces, so I made a garlic aioli sweetened with honey.  Perfectly simple, and incredibly tasty!

Ingredients:

For the pancakes:
2/3 cup flour
¾ tsp. baking powder
¾ tsp. salt
¼ tsp. pepper
1 tsp. sugar
2 eggs, beaten
1/2 cup milk
1 ¼ cup grated carrots
1 ¼ cup grated zucchini
2 tbsp. grated onion
2 tbsp. vegetable or canola oil

For the sauce:
2/3 cup mayonnaise
2 cloves garlic, minced
1 tbsp. lemon juice
1 tbsp. honey
¼ tsp. salt
¼ tsp. pepper

Step 1: Make the sauce!  In a small bowl, whisk the mayo, garlic, lemon juice, honey, salt, and pepper until completely blended and smooth.

Step 2: Mix the flour, baking powder, salt, and pepper.  Add in the eggs and milk and stir until fully combined.  Stir in the carrots, zucchini, and the onion.

Step 3: Heat a griddle or skillet to medium heat and add the oil.  Pour the batter onto the griddle to form pancakes, about ¼ cup batter per pancake.  Once the pancakes have started to bubble and the bottoms have turned golden brown (this should only take a few minutes), flip them and cook the other side until golden brown (another minute or two).  Remove them to a plate, then continue to cook the pancakes in batches until all of the batter is used.

Step 4:  Serve the pancakes with the sauce!

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