Ingredients (serves 3–4)
• 1 cup all-purpose flour (or whole wheat flour)
• 2 large eggs
• ¾ cup milk (or water)
• 1 small carrot, finely grated
• 1 small zucchini or potato, grated and squeezed dry
• 2 tbsp chopped green onions or onion
• 2 tbsp chopped parsley or herbs
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika (optional)
• 1 tbsp oil (plus more for frying)
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👩🍳 Instructions
1️⃣ Prepare the vegetables
Grate the carrot and zucchini (or potato). Squeeze out excess water so the pancakes don’t turn soggy.
2️⃣ Mix the batter
In a bowl, whisk the eggs and milk. Add flour, salt, pepper, paprika, and oil. Mix until smooth.
3️⃣ Add vegetables
Stir in the grated vegetables and chopped herbs until evenly combined.
4️⃣ Cook the pancakes
Heat a non-stick pan over medium heat with a little oil.
Pour a ladle of batter and spread lightly.
5️⃣ Flip & finish
Cook 2–3 minutes per side until golden brown. Flip carefully and cook the other side.
6️⃣ Serve hot
Stack them up or roll them as shown in the photo.
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🍽️ Serving Ideas
• With yogurt or sour cream
• With cheese inside or on top
• As a sandwich wrap
• Great for breakfast, lunch, or dinner