Carrot Zucchini Pancakes

Before diving into the recipe, let’s explore the health benefits of the star ingredients: carrots and zucchini. Carrots are known for their high beta-carotene content, which converts to vitamin A in the body. This vitamin is essential for maintaining good vision, skin health, and a robust immune system. Additionally, carrots are a good source of dietary fiber, which aids in digestion and helps you feel full longer.

Start your mornings on a vibrant note with Rainbow Sunshine Carrot Zucchini Pancakes! These eye-catching pancakes are not only visually appealing but also packed with nutrients, making it easy to sneak in veggies at breakfast. Fluffy and flavorful, they're sure to please the whole family. Perfect for meal prep or brunch gatherings, this delicious recipe combines shredded carrots and zucchini into a fun, healthy dish that fuels your day right. Discover nutritious ingredients and easy preparation tips for pancakes that brighten any morning!

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Ingredients

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup grated carrots (around 2 medium carrots)

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

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs

1/2 cup buttermilk (or substitute regular milk with 1 teaspoon vinegar mixed in)

2 tablespoons honey or maple syrup

1/4 cup finely chopped green onions (optional)

Olive oil or butter, for frying

Instructions

Prepare the Vegetables: Begin by thoroughly washing the zucchini and carrots. Using a fine grater, grate the zucchini and carrots separately. To remove excess moisture from the grated zucchini, place it in a clean kitchen towel and squeeze out the water. This step is crucial for achieving pancakes that hold their shape during cooking.

Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk the dry ingredients together until well-incorporated, ensuring an even distribution of the leavening agents and spices.

Combine Wet Ingredients: In a separate bowl, beat the eggs and then add the buttermilk and honey (or maple syrup). Whisk the mixture until smooth and well-blended, ensuring that all the ingredients are fully combined.

Combine All Ingredients: Gently pour the wet mixture into the bowl with the dry ingredients. Using a spatula, fold the ingredients together just until combined. Add the grated zucchini, carrots, and the optional chopped green onions, stirring delicately. Avoid overmixing; it's perfectly fine to have a few lumps in the batter.

Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a teaspoon of olive oil or butter and let it heat until it shimmers but does not smoke, ensuring the pancakes will cook evenly.

Cook the Pancakes: For each pancake, pour approximately 1/4 cup of the batter onto the heated skillet. Cook for 3-4 minutes until bubbles form on the surface and the edges appear set. Flip the pancakes carefully and cook for an additional 3-4 minutes on the opposite side, until they are golden brown and cooked through.

Serve and Enjoy: Once cooked, remove the pancakes from the skillet and keep them warm in a low oven at around 200°F (95°C). Repeat the cooking process until all the batter is used. Serve your warm pancakes with your favorite toppings, such as Greek yogurt, a drizzle of syrup, or a sprinkle of fresh herbs for added flavor.

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