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In recent years, there has been a notable surge in the popularity of vegetable-based recipes, driven by a growing awareness of the myriad health benefits of incorporating more plant-based foods into our diets. As people strive to eat healthier and make more conscious food choices, creative recipes like Colorful Mini Veggie Pancakes have emerged as delightful solutions. These pancakes are not only visually appealing but also versatile enough to be served for breakfast, brunch, or even as a wholesome snack.

Mini Veggie Pancakes

Discover a delightful twist on classic pancakes with Colorful Mini Veggie Pancakes! This recipe is packed with nutritious vegetables like zucchini, carrots, and bell peppers, making it a fun way to sneak more greens into your meals. Perfect for breakfast or as a healthy snack, these pancakes are not only visually appealing but also easy to customize for picky eaters. Whip up a batch and enjoy their vibrant flavors and nutritious benefits any time of the day!
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Ingredients
  

1 cup all-purpose flour

1 cup buttermilk (or plant-based milk for a vegan option)

1 large egg (or flaxegg for vegan: 1 tbsp flaxseed meal + 2.5 tbsp water)

1/2 cup grated zucchini (excess moisture squeezed out)

1/2 cup grated carrot

1/4 cup finely chopped bell pepper (red, yellow, or green for color)

1/4 cup finely chopped spinach or kale

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Olive oil or cooking spray for frying

Instructions
 

Prepare the Veggies: Start by grating the zucchini and carrot. Use a clean kitchen towel to squeeze out excess moisture from the zucchini. Then, finely chop the bell pepper and spinach.

    Mix the Batter: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder. In another bowl, whisk together the buttermilk and egg (or flaxegg). Pour the wet mixture into the dry ingredients and stir until just combined.

      Incorporate Veggies: Gently fold in the grated zucchini, carrot, chopped bell pepper, and spinach into the batter until evenly distributed. Be careful not to overmix.

        Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and add a splash of olive oil or cooking spray to lightly grease the surface.

          Cook the Pancakes: Using a tablespoon or a small cookie scoop, pour batter onto the skillet, forming mini pancakes (about 2-3 inches wide). Cook for 2-3 minutes on one side, or until you see bubbles forming on the top, then flip and cook for another 1-2 minutes on the other side until golden brown.

            Repeat: Continue cooking the remaining batter, adjusting the heat as necessary to avoid burning. Add more oil to the pan as needed to prevent sticking.

              Serve: Serve the mini veggie pancakes warm with your favorite dipping sauce, such as yogurt, sour cream, or a tangy avocado salsa. Optionally garnish with fresh herbs or additional grated vegetables.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Approx. 12-15 mini pancakes