Ingredients
Here’s what you’ll need to create these delightful and wholesome pancakes:
- Cooked Chicken: 1 ½ cups, finely shredded or diced (Rotisserie chicken, leftover baked chicken, or even canned chicken, drained well, works perfectly. This is the protein powerhouse of the dish.)
- All-Purpose Flour: ¾ cup (Provides structure to the pancakes. You can experiment with whole wheat for added fiber.)
- Large Eggs: 2 (Act as a binder, holding all the delicious ingredients together.)
- Milk: ½ cup (Adds moisture and helps create the pancake batter consistency. Any milk – dairy or non-dairy – will work.)
- Grated Zucchini: 1 cup, squeezed of excess moisture (Adds a lovely green fleck, moisture, and hidden veggies. Squeezing is crucial to avoid soggy pancakes.)
- Grated Carrot: ½ cup (Lends a touch of sweetness, vibrant color, and extra nutrients.)
- Finely Chopped Onion: ¼ cup (Or use 2-3 green onions, thinly sliced, for a milder flavor. Provides an aromatic base.)
- Garlic Powder: 1 teaspoon (For a savory kick without the fuss of mincing fresh garlic.)
- Dried Parsley: 1 teaspoon (Or 1 tablespoon fresh, chopped. Adds a hint of herbaceous freshness.)
- Salt: ½ teaspoon, or to taste (Enhances all the other flavors.)
- Black Pepper: ¼ teaspoon, or to taste (For a little bit of spice.)
- Baking Powder: 1 teaspoon (Helps the pancakes become light and slightly fluffy.)
- Olive Oil or Butter: 2-3 tablespoons, for cooking (For greasing the pan and achieving that golden-brown crust.)
Instructions
Follow these simple steps to pancake perfection:
- Prepare the Vegetables: If you haven’t already, grate the zucchini. Place the grated zucchini in a clean kitchen towel or a few layers of paper towels and squeeze out as much excess liquid as possible. This step is vital for preventing soggy pancakes. Grate the carrot and finely chop the onion. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, garlic powder, dried parsley, salt, and black pepper. Ensuring these are well combined helps with even flavor distribution.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs lightly. Then, stir in the milk until just combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if there are a few small lumps; overmixing can make the pancakes tough.
- Add Chicken and Veggies: Gently fold the shredded cooked chicken, squeezed grated zucchini, grated carrot, and finely chopped onion into the batter. Mix until everything is evenly distributed. The batter will be thick and chunky.
- Heat the Pan: Place a large non-stick skillet or griddle over medium heat. Add about 1 tablespoon of olive oil or butter to the pan, swirling to coat the bottom. Wait until the oil is shimmering or the butter is melted and foamy.
- Cook the Pancakes: Scoop about ¼ cup of batter per pancake onto the hot skillet. You may need to gently spread the batter with the back of the spoon to form a round shape, about ½ inch thick. Be sure not to overcrowd the pan; cook in batches if necessary.
- Flip and Finish: Cook for about 3-4 minutes per side, or until golden brown and cooked through. The edges should look set, and bubbles might appear on the surface before flipping.
- Keep Warm (Optional): As the pancakes are cooked, you can transfer them to a baking sheet in a preheated oven at a low temperature (around 200°F or 90°C) to keep them warm while you cook the remaining batter.
- Serve: Serve your Easy Veggie Chicken Pancakes warm with your favorite toppings or sauces.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fiber: 4g
- Protein: 30g