Green Veggie Pancakes

Ingredients

• 1 cup zucchini, broccoli, and/or cauliflower ((a total of 1 cup of vegetables, not 1 cup of each))
• 1/4 cup flour
• 1/2 teaspoon kosher salt ((if using a finer grain salt, use 1/4 teaspoon))
• 1 large egg
• 1 teaspoon dried basil ((or favorite seasoning blend))
• 1/4 teaspoon garlic powder
• vegetable or canola oil

Instructions

1. 1

   Place the vegetables in a food processor and pulse until finely chopped. If using zucchini, transfer to a clean kitchen towel and squeeze out as much moisture as possible.

2. 2

   In a large bowl, whisk the egg. Add the flour, salt, basil and garlic powder and stir to combine. Fold in the chopped vegetables until the batter comes together.

3. 3

   Heat a thin layer of oil in a skillet over medium heat until shimmering. Drop 1 tablespoon of batter per pancake into the pan and gently flatten.

4. 4

   Cook for 1-2 minutes per side until the edges look set and the bottoms are golden brown.

5. 5

   Serve with marinara sauce, ketchup, sour cream or favorite dipping sauce. We like to top with kimchi!