Savory Pumpkin and Vegetable Pancakes with Creamy Cucumber Herb Sauce

Introduction
These savory pumpkin and vegetable pancakes are a delicious, nutrient-packed twist on traditional pancakes. Made with fresh pumpkin and a blend of vegetables, they are crispy on the outside and soft on the inside. Paired with a refreshing creamy cucumber herb sauce, this dish is perfect for breakfast, lunch, or a light dinner.

Ingredients
For the Pancakes:
3 eggs

200ml milk

200g (7 oz) all-purpose flour

1 cup grated pumpkin

1 small zucchini, grated

1 small carrot, grated

1 small onion, finely chopped

1 clove garlic, minced

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika or smoked paprika

½ teaspoon baking powder

2 tablespoons vegetable oil (for frying)

For the Creamy Cucumber Herb Sauce:
½ cup Greek yogurt or sour cream

½ cucumber, grated and drained

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon lemon juice

1 small garlic clove, minced

Salt and black pepper to taste

How to Make