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This recipe for savory pumpkin and vegetable pancakes is a delightful twist on traditional pancakes, offering a nutritious and flavorful option for breakfast, lunch, or dinner. Paired with a refreshing creamy cucumber herb sauce, these pancakes bring together the earthy sweetness of pumpkin and the crisp freshness of seasonal vegetables, creating a perfect balance of textures and tastes.
The Charm of Savory Pancakes
While pancakes are often associated with sweet toppings, savory variations have been enjoyed across cultures for centuries. This recipe highlights the versatility of pumpkins, a nutrient-rich ingredient often celebrated in fall dishes. Combined with finely chopped vegetables and aromatic spices, these pancakes are as pleasing to the palate as they are to the eye.
Ingredients
For the Pancakes:
- 1 cup pumpkin puree (fresh or canned)
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 1/4 cup finely chopped spinach
- 1 cup all-purpose flour (or gluten-free flour for a GF option)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili flakes (optional, for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (or flaxseed substitute for vegan option)
- 1/2 cup milk (dairy or plant-based)
- 2 tablespoons olive oil (plus extra for frying)
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