These savory pancakes were really great for lunch! I often wonder what to make for lunch, because I want it to be relatively healthy, but also relatively easy, as I used to be more of a cobble-the-lunch-together kind of person while making more elaborate dinners – I don’t have as much latitude with the Little Prince, though. Anyway, these pancakes are full of vegetables, and they allow you to use whatever is left in your crisper drawer, so win-win! You’ll have enough for more than one meal, and leftover pancakes are freezable, too.
2 ½ cups flour
2 Tbsp. sugar
1 ½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 large eggs
2 ¼ cups buttermilk (lactose-free milk with maybe 1 Tbsp. of lemon juice)
10 Tbsp. margarine, melted and cooled
1 large zucchini
8 medium carrots, peeled
1 bunch green onions
3 cloves garlic
½ bunch fresh parsley
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the eggs and buttermilk. Add the melted, cooled margarine and whisk until well combined.
Pour the egg mixture into the flour mixture and stir with a wooden spoon until barely combined. Set aside while you continue with the recipe.
Grate the zucchini and carrots using the large holes on a box grater or using a food processor. Thinly slice the green onions, mince the garlic, and roughly chop parsley. Fold the vegetables into the prepared pancakes batter.
Warm a skillet over medium-high heat and brush it gently with olive oil. Use a 1/3 measuring cup to scoop the batter onto the warmed skillet. Cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.
Sprinkle the pancakes liberally with salt and allow to cool slightly before serving. Serve with a dollop of lactose-free sour cream or plain Greek yogurt.