Introduction:
These crispy veggie sheet pancakes are a fun and easy twist on traditional pancakes! Packed with colorful vegetables and baked to golden perfection, they make a perfect snack, appetizer, or light meal. Plus, there’s no flipping required — just spread the batter on a sheet pan, bake, and slice!
Ingredients:
- 2 cups shredded potatoes (or sweet potatoes)
- 1 carrot, grated
- 1 red bell pepper, finely chopped
- 2 green onions, chopped
- 1/2 cup grated cheese (optional)
- 3/4 cup all-purpose flour
- 2 eggs
- 1/2 cup milk (or water)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Olive oil for greasing
Instructions:
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and lightly grease it with olive oil.
- Prepare the batter: In a large bowl, combine the shredded potatoes, carrots, bell pepper, green onions, and cheese.
- Mix the wet ingredients: In another bowl, whisk the eggs, milk, salt, pepper, and paprika. Gradually add the flour and stir until smooth.
- Combine: Pour the wet mixture into the vegetables and mix thoroughly.
- Spread the batter: Evenly spread the mixture onto the prepared baking tray, smoothing it out with a spatula.
- Bake: for 20-25 minutes or until golden and firm.
- Slice and serve: Let it cool slightly, then cut into rectangles or squares. Serve warm with your favorite dipping sauce!
Tips:
- Add herbs like parsley or cilantro for extra flavor.
- Want more protein? Toss in some cooked chicken or tofu cubes.
- These store well — refrigerate and reheat for a quick snack!
