Veggie-Packed Pancakes with Carrots and Zucchini

These Veggie-Packed Pancakes offer a fun way to sneak in extra nutrients without compromising on flavour. With carrots and zucchini folded into the batter, each bite is packed with colour, texture, and a subtle sweetness that pairs beautifully with savoury or sweet toppings. Perfect for breakfast or brunch, and also a clever choice for packed lunches.

Ingredients

• 1 cup (125g) all-purpose flour (or half whole wheat, half all-purpose)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (optional, for a lighter texture)
• 1/2 teaspoon salt (adjust to taste)
• 1 teaspoon sugar (optional, for a hint of sweetness)
• 1 cup (240ml) milk (dairy or a plant-based alternative)
• 1 large egg, lightly beaten
• 1 tablespoon oil (vegetable, olive, or melted butter)
• 1/2 cup finely grated carrot (about 1 medium carrot)
• 1/2 cup finely grated zucchini (about half a medium zucchini), squeezed of excess moisture
• Pinch of black pepper or herbs (optional for savoury twist)

Optional Add-Ins

• 1 tablespoon chopped chives or parsley for extra freshness
• A pinch of chilli flakes if you like a spicy kick
• Grated cheese (like cheddar or mozzarella) for a savoury variation

Instructions

1. Prepare the Vegetables

1. Wash and grate the carrot and zucchini.
2. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture. This prevents the pancake batter from becoming too runny.

2. Mix the Dry Ingredients

1. In a mixing bowl, whisk together the flour, baking powder, baking soda (if using), salt, and sugar.
2. Ensure these are well combined and lump-free.

3. Combine Wet Ingredients

1. In a separate bowl, whisk the milk, egg, and 1 tablespoon oil until blended.
2. If you’re adding any optional herbs or spices (like black pepper, chives, or chilli flakes), stir them in now.

4. Create the Batter

1. Make a well in the centre of the dry ingredients and pour the wet mixture in.
2. Stir gently until just combined—avoid overmixing to keep the pancakes light. A few small lumps are fine.
3. Fold in the grated carrot and zucchini until they’re evenly distributed. If the batter seems too thick, add a splash more milk; if it’s too thin, add a little more flour.

5. Cook the Pancakes

1. Heat a non-stick frying pan or griddle over medium heat. Lightly coat the surface with oil or cooking spray.
2. Pour about 1/4 cup of batter per pancake onto the hot pan.
3. Cook for 2–3 minutes, or until bubbles appear on the surface and the edges start to look set.
4. Flip carefully using a spatula and cook the other side for 1–2 minutes, or until golden brown.
5. Transfer cooked pancakes to a warm plate or keep them in a low oven to stay hot while you finish the remaining batter.

6. Serve and Enjoy

1. Plate the Veggie-Packed Pancakes warm.
2. Top with savoury garnishes like sour cream, chopped herbs, or a sprinkle of cheese. For a sweet twist, drizzle with honey or maple syrup.

Tips for Delicious Veggie-Packed Pancakes

• Squeeze out the zucchini thoroughly: This helps maintain a good pancake texture rather than a soggy one.
• Adjust flavours: Experiment with savoury herbs (thyme, oregano) or a hint of spice (paprika, cumin) if you want a bolder taste.
• Mind the heat: Medium heat allows the pancakes to cook through without burning. Adjust as needed if they brown too quickly.
• Serving ideas: Pair with a fresh salad or coleslaw for a light lunch, or serve alongside eggs and crispy bacon for a hearty breakfast spread.

These Veggie-Packed Pancakes with Carrots and Zucchini are a creative way to incorporate more vegetables into your meals. Fluffy, colourful, and versatile, they’ll quickly become a family favourite—perfect for both children and adults seeking a wholesome twist on traditional pancakes.