Easy Zucchini Carrot Pancakes
Zucchini Carrot Pancakes are a vibrant and nutritious breakfast option that combines the natural sweetness of carrots with the earthiness of zucchini. Fluffy and easy to prepare, these pancakes are perfect for busy mornings or leisurely brunches. Serve them warm with your favorite syrup or yogurt for a delightful meal that both kids and adults will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings (6 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 large eggs
- ½ cup milk (dairy or non-dairy)
- Pinch of salt
- Dash of pepper (optional)
Instructions
- Grate zucchini and carrot; squeeze excess moisture from the zucchini using a clean kitchen towel.
- In a bowl, whisk together flour, baking powder, salt, and optional pepper.
- In another bowl, combine grated zucchini, grated carrot, eggs, and milk; mix well.
- Add wet ingredients to dry ingredients; stir gently until just combined.
- Heat a skillet over medium heat and lightly grease it. Pour about ¼ cup of batter per pancake onto the skillet.
- Cook until bubbles form on top (about 2 minutes), then flip and cook until golden brown (another 1-2 minutes).
- Serve warm with maple syrup or yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg