Mini Veggie Pancakes

In recent years, the appeal of colorful food has captured the hearts of families and food enthusiasts alike. Bright, vibrant dishes not only make meals more visually appealing but also provide a myriad of health benefits. For families looking to inject a little creativity and nutrition into their breakfast routine, Rainbow Mini Veggie Pancakes offer an exciting solution. These delightful pancakes are a fun way to sneak in a variety of vegetables, making them an ideal choice for kids, adults, and anyone who enjoys a delicious brunch experience.

Start your day with a burst of color and nutrition with Rainbow Mini Veggie Pancakes. These delightful pancakes blend vibrant veggies like zucchini, carrots, red bell peppers, and green onions into a fluffy, fun breakfast. Packed with essential vitamins and minerals, they're perfect for both kids and adults. Explore various toppings and enjoy this creative approach to a nutritious meal. Transform breakfast into a colorful adventure that encourages healthier eating habits!

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Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk (or milk with 1 tablespoon lemon juice added)

1 large egg

1 tablespoon olive oil (plus more for cooking)

1/2 cup finely grated zucchini

1/2 cup finely grated carrot

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped green onions

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

Optional toppings: Greek yogurt, sour cream, or avocado slices

Instructions

Prep the Veggies: Start by washing and grating the zucchini and carrot. Chop the red bell pepper and green onions finely.

Make the Batter: In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, and olive oil until well combined.

Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the grated zucchini, grated carrot, bell pepper, green onions, black pepper, and garlic powder. Be careful not to overmix; a few lumps are okay.

Heat the Pan: Heat a non-stick skillet or griddle over medium heat and add a splash of olive oil, swirling to coat the surface.

Cook the Pancakes: For each pancake, pour about 2 tablespoons of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, 1-2 minutes more. Repeat with the remaining batter, adding oil to the pan as needed.

Serve: Stack the mini pancakes on a plate and serve warm. Top with Greek yogurt, sour cream, or avocado slices if desired. Enjoy your colorful creation!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings