Vegetable Pancakes

★Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup milk (or water for a lighter option)

2 large eggs

1 cup grated zucchini (drained and squeezed dry)

1/2 cup grated carrot

1/4 cup finely chopped green onions

1/2 cup finely chopped spinach

1/4 cup finely chopped bell pepper (any color)

1/4 cup grated cheese (optional, cheddar or mozzarella works well)

2 tablespoons chopped fresh herbs (like parsley or dill)

2 tablespoons olive oil (for cooking)

Meat broth with frozen vegetables

Broccoli Cheese Patties

★Instructions

1. Prepare the Vegetables:

• Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible.
• Grate the carrot, and finely chop the spinach, green onions, and bell pepper.

1. Mix Dry Ingredients:

• In a large bowl, combine the flour, baking powder, salt, and black pepper.

1. Add Wet Ingredients:

• In a separate bowl, whisk together the milk and eggs. Pour the wet ingredients into the dry ingredients and stir until just combined.

1. Combine Vegetables and Batter:

• Add the grated zucchini, grated carrot, chopped spinach, green onions, bell pepper, cheese (if using), and fresh herbs to the batter. Mix until well combined.

1. Cook the Pancakes:

• Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, drop 1/4 cup of batter onto the skillet for each pancake. Flatten slightly with the back of a spoon.
• Cook for 2-3 minutes on each side, or until golden brown and cooked through. You may need to adjust the heat to prevent burning.

1. Serve:

• Serve the vegetable pancakes warm, with your favorite dipping sauce or a dollop of sour cream on the side.

Enjoy!