Savory Pumpkin and Vegetable Pancakes with Creamy Cucumber Herb Sauce

For the Creamy Cucumber Herb Sauce:

• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1/4 cup finely grated cucumber
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon lemon juice
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Prepare the Creamy Cucumber Herb Sauce

1. In a medium bowl, combine Greek yogurt, grated cucumber, dill, and parsley.
2. Stir in lemon juice and season with salt and pepper to taste.
3. Cover the sauce and refrigerate it for at least 20 minutes, allowing the flavors to meld together.

Step 2: Prepare the Pancake Batter

1. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ground cumin, smoked paprika, garlic powder, chili flakes, salt, and pepper.
2. In a separate bowl, beat the egg and mix it with the pumpkin puree and milk. Stir until smooth.
3. Gradually fold the wet ingredients into the dry mixture until just combined. Avoid overmixing to maintain a light texture.
4. Gently fold in the grated zucchini, carrot, and chopped spinach.

Step 3: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil.
2. Scoop approximately 1/4 cup of batter onto the skillet for each pancake. Spread it slightly with the back of a spoon to form a circle.
3. Cook for 2–3 minutes on each side, or until golden brown and cooked through. Repeat until all the batter is used, adding more oil to the skillet as needed.

Step 4: Serve the Pancakes

1. Arrange the cooked pancakes on a serving plate.
2. Drizzle or serve them alongside the chilled creamy cucumber herb sauce.
3. Garnish with extra chopped parsley or dill for a fresh finishing touch.

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