Crispy Veggie Pancakes
Serves 420 mins prep15 mins cook
Delicious crispy veggie pancakes served with a dairy-free whipped ranch. Perfectly crisp and tender, these pancakes include a variety of veggies for added flavor and nutrition. The dish is great for any meal, and the whipped ranch adds a delightful dip.
0 servings
What you need
Instructions
1: Make the ranch. Add all the ingredients to a food processor and process until smooth. 2: Heat a large skillet over medium-high, add the oil, onion & carrots & sauté for ~ 4 mins, then add zucchini & sauté another 4-5 minutes until softened. Add garlic & sauté for another minute. Place veggies in a bowl and set aside. Turn off the heat. 3: Make the batter. Add flour, cornstarch, baking powder, salt, pepper and water to a large mixing bowl. Whisk until smooth. Add the cabbage and sautéed veggies and fold them into the batter. 4: Heat the pan over medium-high, add a generous drizzle of olive oil, and spoon about 1/4-1/3 cup of batter per pancake to the pan, making sure to spread the veggies out. Cook each pancake about 2 mins then flip when bubbly. Cook other side another 2 minutes or so. Finish the pancake batter in batches. 5: Top with honey, scallions, parsley & pumpkin seeds. Serve with ranch.View original recipe