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If you’re looking for a delightful way to kickstart your day, look no further than savory carrot zucchini pancakes. This recipe not only satisfies your taste buds but also cleverly incorporates vegetables into your meals, making it a fantastic option for health-conscious eaters and families alike. With the perfect balance of flavors and textures, these pancakes are a delicious alternative to traditional breakfast items, inviting everyone to enjoy a plateful of goodness.

Carrot Zucchini Pancakes

Discover a tasty twist on breakfast with savory carrot zucchini pancakes! This delicious recipe creatively incorporates vegetables, making it perfect for health-conscious families. With a blend of grated carrots and zucchini, these pancakes are not only satisfying but also packed with nutrients. Easy to prepare and versatile, they can be enjoyed at any meal. Get ready to delight your taste buds and add more veggies to your diet with this scrumptious dish!
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Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup grated carrots (approximately 2 medium carrots)

1/2 cup all-purpose flour

1/4 cup cornmeal

2 large eggs

1/4 cup grated Parmesan cheese (optional, for added flavor)

1/4 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons fresh parsley, finely chopped (or herbs of your choice)

2 tablespoons olive oil (for frying)

Instructions
 

Prepare the Vegetables: Grate the zucchini and carrots using a box grater or a food processor. Transfer them to a clean kitchen towel or cheesecloth, gather the ends, and twist to squeeze out as much excess moisture as possible. This step is vital to prevent the pancakes from becoming soggy.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Ensure these dry ingredients are evenly mixed.

      Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add the grated zucchini, grated carrots, and chopped parsley to the eggs, mixing until well combined. If you’re including Parmesan cheese, fold it into this wet mixture.

        Combine the Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; the batter should be thick but responsive. Be careful not to over-mix, as this can affect the texture of the pancakes.

          Heat the Pan: Place a large skillet over medium heat and add the olive oil. To test if the pan is hot enough, drop a small spoonful of batter into the skillet—if it sizzles immediately, the oil is ready.

            Cook the Pancakes: Use a 1/4 cup measuring cup to drop batter onto the skillet for each pancake. Optionally, you can lightly flatten them with the back of a spatula for uniform cooking. Cook the pancakes for about 3-4 minutes on the first side, or until they are golden brown before flipping. Cook for another 3-4 minutes on the other side until cooked through and golden.

              Keeping Warm: As you cook each batch, transfer the finished pancakes to a baking sheet and keep them warm in an oven set to around 200°F (93°C) until all pancakes are ready to serve.

                Serve: Serve your savory carrot zucchini pancakes warm, pairing them with a dollop of sour cream, yogurt, or a drizzle of honey. Garnish with additional fresh herbs for a burst of flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings