Try this extraordinary Homemade Vegetable Pancakes recipe! In this video, we'll show you how to make these delicious and nutritious pancakes that are not only easy to prepare but also packed with vitamins and flavor. These vegetable pancakes are better than pizza and will surely become a new favorite in your kitchen. With a vitamin bomb of ingredients like zucchini, red bell pepper, potato, green onions, and parsley, these pancakes are a healthy and tasty way to start your day. Plus, they're budget-friendly, requiring simple and affordable ingredients that you probably already have in your pantry. No need for an oven or any fancy equipment - just a skillet or frying pan and a few easy steps are all you need to create these golden and crispy pancakes. The result? Soft and flavorful pancakes that perfectly complement any dish . Join us in the kitchen as we guide you through the easy step-by-step process of making these easy and healthy flatbreads. We guarantee that you'll love the taste! So, say goodbye to store-bought options and experience the joy of homemade goodness. Don't forget to leave your feedback in the comments section below. We'd love to hear how your vegetable pancakes turned out! And if you're hungry for more mouthwatering recipes like this one, be sure to subscribe to our channel. Get ready to transform your breakfast routine and embark on a delicious culinary adventure with Homemade Vegetable Pancakes! Thanks for watching, and happy cooking!

Ingredients:
• 2 eggs
• 150 ml warm milk
• 150 ml warm water
• 1 tablespoon sugar
• 1 teaspoon of salt
• 2 teaspoon of dry yeast
• flour 210 grams
• 2 zucchini
• 1/2 red bell pepper
• green onions
• A handful of parsley
• 1 potato
• olive oil for cooking
Instructions:
1. In a mixing bowl, whisk the eggs until well beaten.
2. Add the warm milk to the eggs and mix together.
3. Add the warm water, sugar, salt, and dry yeast to the mixture and whisk until well combined.
4. Add the flour, mix well, until the dough comes together and forms batter-like consistency.
5. Cover the bowl and let it sit for 30 minutes to allow the yeast to activate and the mixture.
6. While the dough is resting, prepare the vegetables. Slice the zucchini into thin slices. Dice the red bell pepper into small cubes. Finely chop the green onions and parsley. Grate the potato.
7. After 30 minutes, the dough should be slightly bubbly and risen. Stir the mixture to deflate the bubbles.
8. Stir in the sliced zucchini, diced red bell pepper, chopped green onions, chopped parsley, and grated potato into the dough mixture. Make sure all the vegetables are evenly distributed.
9. Heat a non-stick skillet or frying pan over medium heat and add 1-2 tablespoons of olive oil.
10. Spoon a portion of the vegetable pancake batter onto the hot skillet, spreading it out to form a round shape. You can adjust the size of the pancakes according to your preference.
11. Cook the pancake for about 3-4 minutes on each side until golden brown and crispy.
12. Remove the cooked pancake from the skillet and place it on a paper towel-lined plate to remove any excess oil. Repeat the process with the remaining batter, adding more oil as needed.
13. Serve the vegetable pancakes warm as a side dish or a light meal. They can be enjoyed on their own or with a dipping sauce of your choice.
Enjoy your delicious vegetable pancakes!
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