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.