Use all your CSA veggies with these easy-to-make pancakes. Zucchini Cabbage and Carrot Pancakes with Herbed Yogurt Dressing make a quick and delicious weeknight dinner.
Vegan pancakes are the new conservation boon. Since we started getting weekly CSA boxes this summer, I’ve had to step up my meal planning game. By planning our dinners for the week in advance, I make sure no CSA vegetables are left behind. Otherwise, it’s a food waste town here and we can’t have it.
The last weekend in a row, we’ve had family and friends visit and stay with us, which means eating out is more than cooking at home. That left me with a ton of veggies to use in a few days until my next CSA pickup. The solution?
Pancakes to the rescue, my friends. You can grate almost any vegetable mixture, mix it with some spices, eggs, and flour and fry these kids like there’s no tomorrow. very easy.
This week I ate copious amounts of zucchini, collard greens, carrots, and green onions, so they all got into my pancake batter.
I almost forgot the most important reason I love pancakes – it turns vegetables. Full disclosure, I’m not a big fan of zucchini. I know, vegetable rowing. But I’ve found that if I grate the zucchini and throw it into pies, tacos, or sauce, I totally dig it up. The problem has been resolved. If there’s a vegetable you haven’t overcooked, try putting it in a frying pan and see what you think!
Haven’t you heard of kahrabi? It looks and tastes like kale but is slightly sweeter and has a milder flavor. Kohlrabi comes from the Brassica family known for its antioxidants that fight chronic diseases. It’s an excellent source of vitamin K and vitamin C (it has more vitamin C than orange juice!) and a good source of fiber. There is a lot you can do in the kitchen with cabbage:
- Cut it into thin slices and eat it raw with a yogurt dip
- Shred in slaw or salad
- Roast it in the oven
- Fry them (you can grill the leaves too!)
- puree in soup
- Shredded into pies!
I love the crunchy exterior of these pancakes – they make a very satisfying meal. And paired with a sparkling lemon yogurt dressing, it’s legit.
- 1 Shredded medium zucchini
- 1 chopped green onion
- 3 small carrots, peeled and grated
- 2 Small kohlrabi, leaves removed, peeled and grated
- 1/4 cup chopped parsley
- 1 an egg
- 1/4 cup flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
To prepare the yogurt sauce:
- 1 cup Low fat greek yogurt
- 1/2 tablespoon lemon peel
- 1/2 tablespoon chopped parsley
- 1 tablespoon avocado oil
- 1/8 teaspoon salt
- Combine zucchini, carrots, kohlrabi and green onions in a cheese cloth* and squeeze out the excess water. Transfer to a medium mixing bowl.
- Add the eggs, flour, garlic powder, salt, and pepper and mix until evenly coated.
- Add olive oil to a cast iron skillet (or regular skillet is fine) over medium-high heat. Once the oil is hot enough, drop 1/4 cup of the flake mixture into the skillet and spread it out with a spoon. Depending on the size of your pan, cook a few pancakes at a time, leaving space in between. Cook 3-5 minutes on each side, or until golden brown and crunchy.
- Transfer the cooked pancakes to a paper towel to absorb some of the oil. Served with yogurt sauce.
To prepare the yogurt sauce:
- Mix the yogurt, lemon peel, parsley, avocado oil, and salt until combined. Serve alongside pancakes.
* If you don’t have a cheesecloth, add the vegetables to a colander, sprinkle with salt, leave for 10 minutes, then squeeze out the excess liquid with your hands.
** To save time, chop vegetables in a food processor instead of grating them manually.
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