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In a world where healthy eating is increasingly prioritized, veggie pancakes have emerged as a delightful and nutritious option that appeals to both children and adults alike. These vibrant mini veggie pancakes are not only a feast for the eyes with their bright colors but also a wholesome meal that can be enjoyed at any time of the day. Whether you’re looking for a quick breakfast, a satisfying brunch, or a delicious snack, these pancakes fit the bill perfectly.

Mini Veggie Pancakes

Discover the joy of cooking with vibrant mini veggie pancakes, a colorful and nutritious option for any meal! Perfect for breakfast, brunch, or a healthy snack, these pancakes are loaded with fresh vegetables like zucchini, carrots, and bell peppers. They’re easy to customize based on seasonal produce and personal taste. Enjoy them topped with Greek yogurt, avocado, or fresh herbs for an extra flavor boost. A delicious way to sneak veggies into your diet!
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Ingredients
  

1 cup all-purpose flour

1 cup grated zucchini (about 1 medium zucchini)

1/2 cup grated carrot (about 1 medium carrot)

1/2 cup finely chopped bell pepper (any color)

1/4 cup green onions, finely chopped

2 large eggs

1 cup milk (or a non-dairy alternative)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 tablespoon olive oil (for cooking)

Optional toppings: Greek yogurt, sour cream, or avocado slices

Instructions
 

Prepare the Vegetables: Grate the zucchini and carrot using a box grater or food processor. Place them in a clean kitchen towel and squeeze out any excess moisture. This helps avoid soggy pancakes.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder.

      Combine Wet Ingredients: In another bowl, beat the eggs and then add the milk, whisking to combine well.

        Combine Mixtures: Pour the wet mixture into the bowl with dry ingredients. Gently fold together until just combined. Avoid overmixing to keep the pancakes light and fluffy.

          Add Veggies: Fold in the grated zucchini, carrot, chopped bell pepper, and green onions until evenly distributed throughout the batter.

            Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and add a drizzle of olive oil to coat the surface evenly.

              Cook the Pancakes: Pour about 2-3 tablespoons of batter for each mini pancake onto the skillet. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip and cook for another 2 minutes until golden brown and cooked through.

                Serve: Transfer the pancakes to a plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter. Serve creamy Greek yogurt or sour cream on top or alongside avocado slices.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings