Here is an easy lunch idea that takes only minutes to put together. I love potato pancakes, so I thought a pancake made with multiple vegetables would be even better… and I was correct!  These savory pancakes are extremely flavorful. Enjoy!

Vegetable Pancakes with Lemon Cumin Dipping Sauce

Pancakes

1 cup grated/julienned vegetables (I used a combination of potatoes, shallots, carrots, turnips and spinach)

1 egg

⅓ cup milk

½ tsp  Baking powder

½ cup Flour

½ tsp  Salt

¼ tsp dried basil

¼ tsp dried parsley

Coconut Oil

Sauce

½ cup plain greek yogurt

2 tsp lemon juice

½  teaspoon ground cumin

¼ tsp garlic salt

⅛ teaspoon cayenne pepper

¼ tsp dried dill

Directions

1. Place the grated and julienned vegetables in a bowl and stir until mixed.
2. Whisk the egg and milk in a separate bowl and pour over vegetables.
3. Whisk the flour, baking powder, spices and salt together in a bowl and sprinkle over the vegetable mixture. Stir to combine.
4. Melt about 1 tsp of coconut oil in a frying pan.
5. Place 1 tablespoon of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown.
6. Top with sauce* and serve warm.

*For the sauce, combine all ingredients in a bowl.  Serve pancakes with a dollop of the yogurt sauce.