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In recent years, the trend towards vegetarian and healthy eating has surged, with more people recognizing the benefits of incorporating plant-based foods into their diets. This shift is not merely a fad; it reflects a growing awareness of the importance of nutrition, sustainability, and ethical eating. As individuals and families seek to create balanced meals that are both delicious and nutritious, versatile dishes like mini veggie pancakes have emerged as popular choices for breakfast, lunch, or even snacks. These delightful little pancakes not only cater to a variety of tastes but also provide a convenient way to boost vegetable intake.

Mini Veggie Pancakes

Discover the joy of mini veggie pancakes—perfect for any meal of the day! These delightful pancakes are packed with a medley of colorful vegetables, making them a tasty and nutritious option that the whole family will love. Ideal for busy mornings or as a light lunch, they can be easily customized to fit various dietary needs, including gluten-free and vegan options. Enjoy their flavor, health benefits, and versatility at breakfast, lunch, or as a snack!
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Ingredients
  

1 cup all-purpose flour

1 cup buttermilk (or milk with 1 tablespoon of vinegar added)

1 large egg

1 cup finely chopped mixed vegetables (carrot, bell pepper, spinach, and zucchini)

1/4 cup green onions, finely chopped

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

2 tablespoons fresh herbs (like parsley or cilantro), chopped (optional)

Olive oil or butter, for cooking

Instructions
 

Mix the Wet Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder. In a separate bowl, combine the buttermilk, egg, and herbs (if using) and stir until well blended.

    Combine Mixtures: Pour the wet ingredients into the dry ingredient bowl. Gently stir until just combined; the batter should still be a bit lumpy.

      Add the Veggies: Fold in the chopped mixed vegetables and green onions gently, being careful not to overmix.

        Heat the Pan: Preheat a nonstick skillet or griddle over medium heat. Once hot, add a little olive oil or butter, swirling to coat the surface.

          Cook the Pancakes: Using a tablespoon or small ladle, drop spoonfuls of the batter onto the skillet, forming mini pancakes (about 3 inches in diameter). Cook for 3-4 minutes until small bubbles form on the surface and the edges look set.

            Flip and Finish: Carefully flip the pancakes using a spatula and cook for another 2-3 minutes until golden brown and cooked through. Remove from the skillet and keep warm; repeat with remaining batter.

              Serve: Serve the mini veggie pancakes warm, garnished with extra herbs, and your favorite dipping sauce or yogurt on the side.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4 (Makes approximately 12 mini pancakes)