Looking for a fun, healthy, and quick meal idea that both kids and adults will enjoy? These Veggie Pancakes are packed with colorful vegetables and full of flavor. They make a perfect lunchbox treat, after-school snack, or light dinner and they’re a great way to sneak in extra veggies for picky eaters!

Ingredients

• 1 zucchini
• 1 sweet potato
• 1/2 red capsicum
• 1 egg
• 3 tbsp flour
• 2 tbsp milk
• 1 pinch of salt
• 1 tbsp oil (you can use Shiokfarm Olive oil)
• 1 plain yogurt
• A splash of lemon juice
• A few celery leaves, chopped

Preparation (max 20min)

1) Grate the zucchini and sweet potato. Lightly pat dry with a clean kitchen towel.

2) Cut the red capsicum into small cubes.

3) In a mixing bowl, combine the grated vegetables, egg, flour, milk, and salt.

4) Heat a pan with a little oil and drop small spoonfuls of batter into it. Cook for 2 to 3 minutes on each side until golden brown.

5) Mix the yogurt, lemon juice, and chopped celery to make the sauce.

6) Serve the pancakes with the yogurt sauce on the side.

Allergy-Friendly & Dietary Adaptations

Vegan Option: Replace the egg with 1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water (let sit for 5 min to form a gel). Use plant-based milk (almond, oat, soy) and dairy-free yogurt (coconut or soy-based).

Gluten-Free Option: Use chickpea flour, oat flour, or a gluten-free flour blend instead of regular flour.

Nut-Free Option: Ensure the plant-based milk and yogurt alternatives are nut-free (such as oat or soy milk).

Extra Protein Boost: Add a spoonful of chickpea flour or nutritional yeast to the batter for extra protein.

These veggie pancakes are not just nutritious, they're also a playful way to get little chefs involved in the kitchen. Whether for a quick family meal or a weekend brunch, this recipe is sure to bring smiles to the table. Enjoy!