Vegetable Pancakes W/ Avocado Ranch Sauce #RSC

• 1 cup Greek yogurt
• 2 avocados
• 1 lemon, juice and zest
• 2 tablespoons Hidden Valley Original Ranch Seasoning Mix
• 2 tablespoons chives, finely chopped
• salt and pepper
• 1 cup red potatoes, grated and excess water squeezed out
• 1 cup zucchini, grated and excess water squeezed out
• 1 cup carrot, grated
• 1 cup parsnip, grated
• 4 green onions, finely sliced
• 12 cup all-purpose flour
• 12 teaspoon baking powder
• 14 cup milk
• 2 large eggs
• 2 tablespoons Hidden Valley Original Ranch Seasoning Mix
• 1 tablespoon butter
• 2 tablespoons olive oil
• pico de gallo, for garnish

1. Preheat oven to 250.
2. For the sauce - In bowl, combine yogurt, avocado, lemon juice and zest, ranch dressing mix and chives.
3. Stir with fork mashing the avocado, but not all the way you want some texture.
4. Adjust seasoning with salt and pepper.
5. Cover and refrigerate until ready to use.
6. For the pancakes - In large bowl, combine potatoes, zucchini, carrot, parsnip, green onions, flour, baking powder, eggs and ranch mix.
7. Mix well.
8. In cast iron pan or large saute pan, heat to medium high and add butter and olive oil.
9. When butter is melted, drop batter a few tablespoons at a time into pan in batches.
10. Cook 2 minutes per side or until browned and crispy.
11. Transfer to baking sheet, season with salt and pepper and place in oven to keep warm.
12. Repeat until all batter has been used.
13. To serve place pancakes on serving platter or plate.
14. Top with avocado ranch sauce and pico de guillo.

greek yogurt, avocados, lemon, mix, chives, salt, red potatoes, zucchini, carrot, green onions, flour, baking powder, milk, eggs, mix, butter, olive oil, pico de gallo

Taken from www.food.com/recipe/vegetable-pancakes-w-avocado-ranch-sauce-rsc-494542 (may not work)