If you love pancakes for breakfast, why not consider serving them for lunch or dinner as well? This assortment of tasty vegetable pancakes make this possible, with savory flavors that can be enjoyed at any time of day. Not only are they delicious, but most of them contain at least one serving of vegetables, making Meatless Monday that much more nutritious.
Sweet versions of pumpkin pancakes are a great option for breakfast, but this savory version is just as tasty. Chili flakes, rosemary, and a touch of parmesan bring out the savory side of the winter squash. Choose your own topping: a simple drizzle of olive oil, a few blue cheese crumbles, some freshly toasted walnuts, or a dusting of fresh herbs are all delicious finishing touches to these flavorful flapjacks.
Photos by Ally Jane Grossan
The beautiful color of these potato pancakes comes from raw beets, which add earthy flavor as well as nutrients like folate and manganese to your Meatless Monday dinner. Serve these vegetable pancakes with homemade applesauce for just a touch of sweetness and even more flavor and nutrients. Another unique way to cook up these vegetable pancakes would be to make one batch with yellow beets and a batch with red, for even more colors on your Meatless Monday plate.
Korean green onion pancakes image via Shutterstock
These traditional Korean green onion pancakes -- known as pajeon -- are completely vegan and bursting with flavor. Use the freshest scallions or spring onions you can find for the filling, and serve them with your favorite homemade or vegan store-bought kimchi on the side.
Zucchini and Corn Fritters Image from Shutterstock
Gluten-free zucchini pancakes are a delicious combination of fresh ingredients: zucchini is spiced with ginger, cayenne pepper, fresh thyme, and cumin. A combination of corn flour and brown rice flour allows them to keep their shape as they cook. Our cauliflower ranch dip is a particularly great topping for these.
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Pumpkin pancakes image via Shutterstock