Fruity Veggie Pancakes
Fruity Veggie Pancakes
Ingredients
For the Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Fruity Veggies
- 1/2 cup carrots, finely grated
- 1/2 cup zucchini, finely grated, squeezed dry
- 1/2 cup apple, finely grated or diced
- 1 ripe banana, mashed
For Cooking and Serving
- 2 tablespoons butter, for cooking, as needed
- maple syrup, for serving, as needed
- 1 cup fresh berries, for serving
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
⏱️ 3 min
- 2
In a separate medium bowl, whisk together the large eggs, milk, melted unsalted butter, and vanilla extract until well combined.
⏱️ 2 min
- 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Fold in the grated carrots, grated zucchini (ensure it's squeezed dry to prevent watery batter), grated or diced apple, and mashed ripe banana until evenly distributed.
⏱️ 5 min
- 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter. Once hot, pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes per side, or until golden brown and cooked through.
⏱️ 15 min
- 5
Transfer cooked pancakes to a plate. Serve immediately with maple syrup and fresh berries, or keep warm in a low oven while you cook the remaining batter.
⏱️ 5 min•🌡️ 200
Kitchen Tools
Nutrition Facts (per serving)
Fruity Veggie Pancakes
Ingredients
For the Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Fruity Veggies
- 1/2 cup carrots, finely grated
- 1/2 cup zucchini, finely grated, squeezed dry
- 1/2 cup apple, finely grated or diced
- 1 ripe banana, mashed
For Cooking and Serving
- 2 tablespoons butter, for cooking, as needed
- maple syrup, for serving, as needed
- 1 cup fresh berries, for serving
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
⏱️ 3 min - 2
In a separate medium bowl, whisk together the large eggs, milk, melted unsalted butter, and vanilla extract until well combined.
⏱️ 2 min - 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Fold in the grated carrots, grated zucchini (ensure it's squeezed dry to prevent watery batter), grated or diced apple, and mashed ripe banana until evenly distributed.
⏱️ 5 min - 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter. Once hot, pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes per side, or until golden brown and cooked through.
⏱️ 15 min - 5
Transfer cooked pancakes to a plate. Serve immediately with maple syrup and fresh berries, or keep warm in a low oven while you cook the remaining batter.
⏱️ 5 min•🌡️ 200