Ingredients
1 cup finely chopped bell peppers (any color)
1/2 cup finely chopped onions
1 cup grated zucchini
1 cup grated carrots
2 cloves garlic, minced
1 cup all-purpose flour
1/2 cup grated cheese (optional)
2 large eggs
1/2 cup milk (or a plant-based alternative)
1 teaspoon baking powder
Salt and pepper to taste
Olive oil or vegetable oil for frying
Instructions
Prepare the Vegetables: Place the grated zucchini and carrots in a clean kitchen towel and squeeze out excess moisture. Combine with the chopped bell peppers, onions, and minced garlic in a large bowl.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and pepper.
Combine Wet Ingredients: In another bowl, beat the eggs and mix in the milk. If using cheese, add it to this mixture.
Combine Everything: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the vegetables.
Heat the Pan: Heat a skillet over medium heat and add a small amount of oil.
Cook the Pancakes: Pour a ladleful of the batter into the hot skillet and spread it into a circle. 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: Serve the pancakes warm, with your favorite dipping sauce or a side salad.
Enjoy.