Last night, I tried her green veggie pancakes recipe, with some modifications (of course!) - and it was great! Naturally, I forgot to take photos... but I did like this recipe so much that I made two more batches of it immediately. Here's what I did:
Shannon's Veggie Pancakes
(inspired by weelicious.com's green veggie pancakes)
Ingredients
- 1 cup zucchini, broccoli, and/or cauliflower (I used 3/4 broccoli to 1/4 carrots - see note)
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- canola or vegetable oil
Preparation
- Place the vegetables in a food processor and pulse to chop fine. (I measured the 1 cup of veggies after this step.)
- Add the chopped vegetables into a bowl along with the flour, salt, egg, basil, garlic powder and onion powder. Mix to combine.
- Heat oil in a skillet over medium heat and place 1 tbsp of the batter into the pan for each pancake.
- Cook for 2-3 minutes on each side. (First batch cooked 4-5 minutes each side)
Notes:
- I measured the 1 cup of veggies after pulsing them in the food processor. I don't know how much it was pre-processed.
- I used a nonstick skillet and only had oil in for the first batch - I would skip this entirely next time given this skillet.
- As a special treat, for the last batch to go in the skillet, I mixed in 2 tablespoons of grated Asiago cheese -- added a wonderful depth to the flavor!
- I used all-purpose flour this time but would definitely try whole wheat next time, maybe even toss in a tablespoon of ground flax in there as well.
- This recipe easily doubles ;)
- My two-year-old DEVOURED these and kept asking for more!
- I plan to pop the leftovers in the toaster oven for lunch tomorrow :)