Fluffy Vegetable Pancakes – Healthy, Filling, and Easy to Make!😋

Fluffy Vegetable Pancakes – Healthy, Filling, and Easy to Make!😋

Intro:

These vegetable pancakes are the perfect mix of flavor and nutrition! Soft, fluffy, and loaded with colorful veggies, they make a great choice for breakfast, lunch, or a light dinner. Serve them with fresh salad or your favorite toppings — they’re sure to be a hit!

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📝 Ingredients

Pancake Batter:

*2 medium eggs

*300 ml lukewarm milk

*7 g instant yeast (1 tablespoon or 1 sachet)

*25 g granulated sugar

*16 g baking powder (1 sachet)

*1 g Italian seasoning

*350 ml lukewarm water

*500 g patent flour

*9 g salt (1½ teaspoons)

Vegetables & Extras:

*150 g grilled red bell pepper (about 1.5 peppers)

*100 g zucchini (about 1.5 zucchinis)

*25 g fresh chives

*50 g carrot (grated)

*35 g black olives (sliced)

*50 g Grana Padano cheese (grated)

*Sunflower oil (for frying)

👨‍🍳 Instructions

1. Prepare the Batter:

In a large bowl, beat the eggs.

Add lukewarm milk and mix.

Add yeast, sugar, baking powder, and Italian seasoning. Mix until smooth.

Pour in the lukewarm water and stir.

Add flour and salt. Mix until smooth and lump-free.

Cover the bowl and let the batter rest for 15–30 minutes.

2. Prepare the Vegetables:

Chop red bell pepper, zucchini, and chives into small pieces.

Grate the carrot and slice the olives.

Add all the vegetables and grated Grana Padano cheese to the batter. Mix well.

3. Cook the Pancakes:

Heat a bit of sunflower oil in a nonstick frying pan over medium-high heat.

Pour about 155 g of batter per pancake into the pan.

Cook for 30–45 seconds on one side, then flip and cook until golden and cooked through.

Repeat until all batter is used (makes approx. 12 pancakes).

4. Serve & Enjoy:

Keep the pancakes covered while warm.

Fill them with your favorite toppings or fresh salad and enjoy!

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💡 Tips:

I used a pancake pan with a 25 cm diameter.

These pancakes taste amazing when filled with crunchy salad and a creamy dressing!