Vegetable Pancakes

Vegetable pancakes are a popular dish in many cultures around the world and can be made with a variety of vegetables.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Vegetable Pancakes

Cooking Method: Frying Cuisine: International Courses: Appetizer, Breakfast Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Zucchini
• 1 cup Carrots
• 1 small Onion
• 2 large Egg
• ¹⁄₂ cup Flour
• ¹⁄₂ teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 2 tablespoon Olive oil

Instructions

1. Grate the zucchini, carrots, and onion.
2. Squeeze out excess moisture from the grated vegetables.
3. In a large bowl, whisk together the eggs, flour, baking powder, salt, and black pepper.
4. Add the grated vegetables to the bowl and mix well.
5. Heat olive oil in a frying pan over medium heat.
6. Scoop the vegetable mixture onto the pan, forming pancakes.
7. Cook for 3-4 minutes on each side, until golden brown.
8. Serve hot with your favorite dipping sauce.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 20g7%

Sugars 4g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.