Vegetable Pancakes

A delicious recipe for vegetable-packed savory pancakes
  • Medium


  • 4 servings


  • Seasonality


  • 1 cup flour
  • 2 tsp baking powder
  • ¾ cup oat milk
  • 2 Tbsp Yondu
  • 1 small carrot, peeled and grated
  • ½ small zucchini, grated
  • 1 cup packed fresh spinach, chopped
  • 2 Tbsp. sunflower seeds
  • Black pepper and olive oil


    1. In a bowl combine flour, baking powder, oat milk and Yondu and stir until smooth. It will look a little thick, but don’t worry.
    2. Add shredded carrot, zucchini, spinach, sunflower seeds and black pepper (optional). Stir well and let rest for 4 minutes before cooking.
    3. In a skillet over medium-low heat, drizzle a few drops of olive oil and make the pancakes as follows: Carefully place two tablespoons of batter in the skillet and shape the edges to make the pancakes as round as possible. Cook for 3 minutes, then flip and cook 3 more minutes on the other side.
    4. You can serve your Veg Joy pancakes with Mexican style pico de gallo: 1 chopped tomato, 1/2 chopped onion, chopped parsley, some lemon juice, Yondu, and olive oil.

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