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If you’re looking for a delicious and nutritious way to start your day, look no further than crunchy carrot zucchini pancakes. These pancakes are not only a delightful twist on the classic breakfast staple, but they also pack a nutritious punch, making them suitable for any meal of the day. The combination of vibrant carrots and tender zucchini creates a texture that is both satisfying and a feast for the eyes. Moreover, this recipe is a perfect way to sneak in some vegetables into your diet, whether you're a dedicated health enthusiast or just looking for a tasty meal.

Carrot Zucchini Pancakes

Discover the deliciousness of crunchy carrot zucchini pancakes, a nutritious twist on your breakfast favorites. Packed with vibrant vegetables, these pancakes are not only visually appealing but also a great way to sneak in essential nutrients. Perfect for any time of the day, enjoy them with maple syrup, yogurt, or as a savory dish with avocado and poached eggs. Easy to make, nutritious, and tasty—this recipe is bound to be a hit in your kitchen!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup grated carrots (about 2 medium carrots)

1/2 cup all-purpose flour (or use whole wheat flour for a healthier option)

1/4 cup cornmeal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 large eggs

1/4 cup milk (or non-dairy milk)

1 tablespoon olive oil (plus more for frying)

Fresh herbs (optional, such as chopped chives or parsley)

Instructions
 

Prepare the Vegetables: Begin by grating the zucchini and carrots. Place them in a clean kitchen towel or cheese cloth, twist and squeeze out excess moisture. This step ensures your pancakes won't be soggy.

    Mix the Dry Ingredients: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder. Whisk them together until evenly distributed.

      Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, olive oil, and fresh herbs (if using).

        Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold to combine. Avoid overmixing. Add the grated zucchini and carrots, folding them into the batter until just incorporated. The mixture should be thick but not dry.

          Heat the Skillet: In a non-stick skillet or frying pan, heat a tablespoon of olive oil over medium heat. Once hot, add a small dollop of batter (about 1/4 cup) for each pancake. Flatten slightly with the back of a spatula.

            Cook the Pancakes: Cook the pancakes for about 3-4 minutes until golden brown, then carefully flip and cook for another 3-4 minutes on the other side. Adjust the heat as necessary to prevent burning. Repeat with remaining batter, adding more oil to the pan as needed.

              Serve and Enjoy: Once all pancakes are cooked, serve them warm with your choice of toppings such as yogurt, sour cream, or a drizzle of honey and a sprinkle of fresh herbs.

                Prep Time, Total Time, Servings: 20 min | 30 min | 4 servings