Easy Vegetable Pancake Recipe

In a large bowl, combine the shredded carrot, zucchini, onion, flour, eggs, milk, feta cheese, oregano, garlic powder, cumin, salt, and pepper. Mix well until everything is combined into a batter.

Heat a large skillet or griddle over medium heat. Lightly spray with olive oil.

Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.

Serve the pancakes immediately with a dollop of tzatziki sauce (yogurt-based cucumber sauce), fresh parsley, or mint leaves, and a squeeze of lemon juice.

Add more Mediterranean vegetables: You can add spinach, bell peppers, or mushrooms for even more flavor and variety.

Add some olives or sun-dried tomatoes: Chopped olives or sun-dried tomatoes can be mixed into the batter for a Mediterranean twist.

For extra flavor: Top with a little extra crumbled feta or a drizzle of olive oil before serving.

Enjoy these Mediterranean-Friendly Easy Vegetable Pancakes as a healthy, delicious meal or side dish with vibrant Mediterranean flavors!

Nutritional Breakdown (per serving)

1. Calories: 220
2. Protein: 10g
3. Fat: 10g
4. Saturated Fat: 2g
5. Cholesterol: 60mg
6. Carbohydrates: 25g
7. Fiber: 3g
8. Sugar: 5g
9. Sodium: 200mg