Golden Veggie Pancake Stacks

 

Golden Veggie Pancake Stacks, 

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Ingredients:

For the pancakes:

• 1 cup (120g) grated carrots
• 1 cup (120g) grated zucchini (squeeze out excess moisture)
• ½ cup (75g) corn kernels (fresh, frozen, or canned)
• ½ cup (60g) chickpea flour (or all-purpose flour for a lighter texture)
• ¼ cup (60ml) milk (or plant-based alternative)
• 2 large eggs (or flax eggs for a vegan option)
• 1 tsp baking powder
• ½ tsp turmeric (for the golden color)
• ½ tsp cumin (optional, for extra flavor)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley or cilantro
• 1 tbsp olive oil (for frying)

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For the toppings (optional):

• Greek yogurt or plant-based yogurt
• Sliced avocado
• Poached or fried eggs
• A sprinkle of chili flakes for heat
• Microgreens or extra herbs for garnish

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Instructions:

1. Prepare the veggies:

   • Grate the carrots and zucchini, squeezing out excess water from the zucchini using a clean kitchen towel.
   • In a large bowl, combine the grated vegetables with corn and chopped herbs.

2. Make the batter:

   • Add chickpea flour, baking powder, turmeric, cumin, salt, and black pepper to the veggies.
   • In a separate bowl, whisk the eggs with milk, then pour into the veggie mixture. Stir until well combined.

3. Cook the pancakes:

   • Heat a little olive oil in a non-stick skillet over medium heat.
   • Scoop about ¼ cup of the batter per pancake and spread it out slightly.
   • Cook for 3-4 minutes on each side until golden brown and cooked through. Repeat with the remaining batter.

4. Assemble the stacks:

   • Stack the pancakes on a plate, layering them with yogurt, avocado slices, or any toppings you like.

5. Serve:

   • Garnish with extra herbs and enjoy warm!

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Tips:

• For a crispier texture, cook the pancakes longer on a lower heat.
• Add grated cheese to the batter for extra flavor.
• Store leftovers in the fridge for up to 3 days and reheat in a pan or oven.

Would you like any variations or suggestions for meal pairings?