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Vegetable Pancakes with Cilantro Cream

Vegetable Pancakes with Cilantro Cream

Going meatless once a week can protect our health; it may reduce our risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. Meatless meals can also help our environment by reducing our carbon footprint and saving precious resources like freshwater and fossil fuel. For both of these reasons and for great taste, try these Vegetable Pancakes with Cilantro Cream. You won’t miss the meat!

Vegetable Pancakes with Cilantro Cream (serves 3)


1 medium zucchini, grated (about 2 cups)

1 cup shredded carrots

1/2 sweet onion, fine dice (1/2 cup)

1/2 small yellow bell pepper, fine dice (1/4 cup)

3 tablespoons olive oil

2 large eggs

1/2 cup whole wheat bread crumbs

1/4 teaspoon celery seed

Salt and freshly ground pepper

1/2 cup non-fat plain Greek yogurt

1/4 teaspoon garlic salt

1/8 teaspoon cumin

1 tablespoon cilantro, chopped

For Cilantro Cream, mix to combine yogurt, garlic salt, cumin and cilantro in a small bowl. Cover and chill until ready to use.

In a large skillet over medium heat, heat 1 tablespoon olive oil. Sauté zucchini, carrots, onion, and bell pepper until tender, about 5 minutes. Season with salt and pepper. Set aside to cool.

In a medium bowl, use a whisk to beat eggs. Add breadcrumbs and celery seed, combine well. Add vegetable mixture, stir to combine. Heat 1 tablespoon oil in skillet. Measure 1/4 cup batter for each of 6 pancake (cooking 3 at a time). Press down to make 1/4 inch thick pancake. Cook for 2-3 minutes until pancake sets and golden when flipped. Cook for another 2-3 minutes on other side. Repeat with remaining batter. Serve pancakes with a dollop of Cilantro Cream. Enjoy!

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