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Vegetable pancakes

  • 250 g zucchini, grated
  • 200 g brown rice flour
  • 100 g sweet corn
  • 1 pcs carrot, grated
  • 50 g cooked quinoa
  • 118 ml milk
  • 1 1/2 tbsp yogurt
  • 1 pcs egg
  • 2 tsp baking soda

  1. Finely grate zucchini and carrot.
  2. Squeeze zucchini to remove excess liquid and set in a clean bowl.
  3. Add grated carrot and stir to combine.
  4. In separate bowl, whisk egg, milk, and yogurt until blended.
  5. Combine brown rice flour with baking soda and gradually add in milk mixture.
  6. Whisk until you have a smooth batter and stir in the zucchini mix, cooked quinoa; add corn kernels and stir until combined.
  7. Heat large non-stick skilled frying pan and slightly coat with olive oil.
  8. Place around 3 tablespoons of batter into the pan and cook for 3 minutes; carefully flip the pancake and cook for 2-3 minutes more or until golden.
  9. Serve while still hot.

Good points

  • Low in saturated fat
  • Very low in sodium
  • High in manganese
  • High in vitamin A
  • Very high in vitamin B6
  • High in vitamin C

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: American
General (in 1 portion)
Calories: 260.98 kcal
Carbohydrates: 50.58 g
Cholesterol: 41.53 mg
Sugar: 4.88 g
Protein: 8.26 g
Fat: 3.33 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com