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Savory Pumpkin and Vegetable Pancakes with Creamy Cucumber Herb Sauce

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Tips for Perfect Pancakes

  1. Squeeze Excess Moisture: If using fresh zucchini and cucumber, ensure they are well-squeezed to remove excess water. This prevents the batter from becoming too watery.
  2. Consistency Matters: Adjust the batter consistency with a splash of milk if it feels too thick or a tablespoon of flour if it’s too runny.
  3. Cook on Medium Heat: Avoid high heat to prevent burning the pancakes before they are fully cooked inside.
  4. Flavor Variations: Add shredded cheese or chopped green onions for an extra savory boost.

Serving Suggestions

  • Pair these savory pancakes with a mixed green salad or a hearty vegetable soup for a complete meal.
  • They also work wonderfully as a base for poached eggs or grilled chicken for a protein-packed dish.

Nutritional Information (Per Serving)

  • Calories: 210
  • Protein: 6g
  • Fat: 10g
  • Carbohydrates: 25g
  • Fiber: 4g

Why You’ll Love This Recipe

These savory pumpkin and vegetable pancakes are not just healthy but also incredibly versatile. Whether you’re looking for a satisfying breakfast or a creative way to incorporate more vegetables into your diet, this recipe ticks all the boxes.

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