Savory Veggie Pancakes

1In a large mixing bowl, combine the flour, baking powder (1 teaspoon), baking soda (½ teaspoon), paprika (½ teaspoon), garlic powder (½ teaspoon), onion powder (½ teaspoon), oregano, salt (½ teaspoon), and black pepper (¼ teaspoon).

2In a separate bowl, whisk together the buttermilk (1 cup) and egg (1) until well combined.

3Pour the buttermilk (1 cup) mixture into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.

4Fold in the grated zucchini (½ cup), carrots, bell peppers (¼ cup), spinach, scallions, and parsley until evenly distributed in the batter.

5Heat a lightly oiled non-stick skillet or griddle over medium heat.

6Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through, about 2-3 minutes per side.

7Repeat with the remaining batter, adding more oil to the skillet as needed.

8Serve the savory veggie pancakes hot with your favorite dipping sauce or yogurt.

9Enjoy your flavorful and nutritious savory veggie pancakes!