Iron Chef #4: Quick Oat & Veggie Pancakes

October 29th, 2011 3:22 pm by Kelly Garbato

2011-10-29 - Quick Oat Veggie Pancakes - 0014

 
When Katie announced the ingredients for the final Iron Chef Challenge – carrots and oats – my mind immediately went to carrot cake/oatmeal muffins. And then I kept reading and slunk back to bed in shame. (Also, for a nap. The dogs woke me up entirely too early yesterday morning!)

After sleeping on it for an hour (or two or three! sue me!), I decided upon veggie pancakes. You might not have noticed (lol, who am I kidding?), but I’ve been on something of a breakfast pancake kick this month. So its heartier dinner counterpart seems about right.

For this dish, I substituted processed quick oats for the flour I’d normally use to bind the veggies together, and it worked like a charm. If you don’t have any green onions on hand, feel free to sub in a leek (and maybe a little onion powder) instead. Veggie pancakes are a versatile dish, so don’t be afraid to experiment. (Hint: tomatoes taste delicious when paired with zucchini and fried in a skillet.)
 
Quick Oat & Veggie Pancakes

Ingredients

1/2 cup quick oats
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
Egg substitute equivalent to 1 egg (I used NRG Egg Replacer: 1 1/2 teaspoons powder mixed with 2 tablespoons warm water.)
1/4 cup soy milk
1 large carrot, grated (about 1 cup’s worth)
1 medium-sized zucchini, grated (about 1 cup’s worth)
1 green onion (or leek), sliced and diced
margarine

Directions

1. Process the quick oats in a blender or food processor until they’re finely ground. In a medium-sized bowl, combine the ground oats, baking powder, salt and pepper and mix well.

2. In another bowl, combine the carrots, zucchini, onion, soy milk and egg substitute. Add the wet to the dry ingredients and stir until combined.

3. In a medium-sized skillet, heat the margarine on medium, using just enough to coat the bottom of the pan (about 1 tablespoon per pancake). Pour the batter into the pan, forming a pancake five or six inches in diameter. Using a spatula, pat the veggies down firmly; be sure to pat the sides as well, pushing any stray veggies back into the pancake. Cook on each side until golden brown. Enjoy immediately!

Optional: Rather than making all the pancakes at once, you can store any extra batter in the fridge and cook it as needed. The pancakes taste way better fresh than reheated, so it’s a thought!

 
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4 Responses to “Iron Chef #4: Quick Oat & Veggie Pancakes”

  1. pinkdaisyy Says:

    I frequently eat zucchini pancakes except mine are much more simply made. :D Shredded zucchini, salt, pepper. pile in hot skillet, cook, flip and enjoy <3

  2. Kelly Garbato Says:

    All the better! :)

  3. Iron Chef #4 Roundup: Carrots and Oats | VeganMoFo Says:

    […] finally, Kelly did double duty with savory Quick Oat & Veggie Pancakes for her and Cinnamon Cranberry Carrot Oatmeal for her dog, after Kaylee had some teeth pulled. What […]

  4. cathy Says:

    Thanks for the recipe! They look great!

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