Crispy Veggie Pancakes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the ranch. Add all the ingredients to a food processor and process until smooth.

Step 2

Heat a large skillet over medium-high, add the oil, onion and carrots and sauté for about 4 minutes, then add zucchini and sauté another 4-5 minutes until softened. Add garlic and sauté for another minute. Place veggies in a bowl and set aside. Turn off the heat.

Step 3

Make the batter. Add flour, cornstarch, baking powder, salt, pepper and water to a large mixing bowl. Whisk until smooth. Add the cabbage and sautéed veggies and fold them into the batter.

Step 4

Heat the pan over medium-high, add a generous drizzle of olive oil, and spoon about 1/4-1/3 cup of batter per pancake to the pan, making sure to spread the veggies out. Cook each pancake for about 2 minutes then flip when bubbly. Cook the other side for another 2 minutes or so. Finish the pancake batter in batches.

Step 5

Top with honey, scallions, parsley and pumpkin seeds. Serve with ranch.