Golden Veggie Pancake Stacks

Ingredients

1 small onion, finely chopped

3 spring onions, chopped

2 medium carrots, finely shredded

1 zucchini, finely shredded

1/2 cup spinach, chopped (optional)

3 large eggs

1/2 cup all-purpose flour

1/4 cup milk

1/2 tsp garlic powder

1/2 tsp paprika

Salt and pepper to taste

2 tbsp vegetable oil for frying

Instructions

Prepare the Vegetables:

Shred the carrots and zucchini. Place them in a clean kitchen towel and squeeze out excess moisture to avoid soggy pancakes. Set aside.

Chop the onions, spring onions, and spinach (if using).

Make the Batter:

In a large mixing bowl, whisk the eggs until well beaten.

Gradually add the flour and milk, whisking until smooth and lump-free.

Stir in the garlic powder, paprika, salt, and pepper to taste.

Combine the Ingredients:

Add the prepared vegetables (carrots, zucchini, onions, and spinach) to the batter. Mix well until the vegetables are evenly coated.

Cook the Pancakes:

Heat a non-stick pan or griddle over medium heat and add a tablespoon of oil.

Pour about 1/4 cup of the vegetable mixture into the pan for each pancake, spreading it out slightly with the back of a spoon.

Cook for 2-3 minutes on each side or until golden brown and crispy on the outside. Repeat with the remaining batter, adding more oil if needed.

Serve:

Stack the pancakes on a plate and serve hot. They pair wonderfully with a dollop of sour cream or yogurt, and a side of fresh salad or dip of your choice.

Enjoy.