Savory Pumpkin and Vegetable Pancakes
Ingredients:
For the Pancakes:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 small zucchini, grated and squeezed dry
- 1 medium carrot, grated
- 1/2 cup finely chopped spinach or kale
- 1/4 cup finely chopped onion
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper, to taste
- 2 tbsp olive oil (for cooking)
For the Creamy Cucumber Herb Sauce:
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup grated cucumber (squeezed to remove moisture)
- 1 tbsp fresh dill or parsley, chopped
- 1 clove garlic, minced
- 1 tsp lemon juice
- Salt and pepper, to taste
Instructions:
- Prepare the Sauce:
- In a small bowl, mix the Greek yogurt, grated cucumber, fresh herbs, garlic, and lemon juice. Season with salt and pepper.
- Chill in the refrigerator while preparing the pancakes.
- Make the Pancake Batter:
- In a large bowl, combine the pumpkin puree, grated zucchini, carrot, spinach, onion, and eggs. Mix well.
- Stir in the flour, baking powder, garlic powder, paprika, salt, and pepper until combined. The batter should be thick but spreadable.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and add a little olive oil.
- Drop about 1/4 cup of the batter onto the skillet and spread slightly. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil as needed.
- Serve:
- Place the warm savory pancakes on a plate and drizzle or dollop with the creamy cucumber herb sauce. Garnish with extra fresh herbs if desired.
Serving Suggestions:
These pancakes pair perfectly with a side salad or roasted vegetables for a wholesome meal. They can also be served as a snack or light lunch!
Let me know if you’d like more savory pancake ideas or variations! 😊