Vegetable pancakes

Vegetable pancakes

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Add zucchini, carrot and corn to these easy pancakes which are perfect for vegetarians.

The ingredient of Vegetable pancakes

  1. 1 zucchini, finely grated
  2. 270g can corn kernels, drained, rinsed
  3. 1 small carrot, peeled, finely grated
  4. 1 cup plain flour
  5. 2 teaspoons baking powder
  6. 1/2 cup low-fat milk
  7. 2 tablespoons low-fat natural yoghurt
  8. 1 egg
  9. 1/2 cup grated tasty cheese
  10. 1 tablespoon olive oil
  11. olive oil cooking spray

The instruction how to make Vegetable pancakes

  1. Using your hands, squeeze grated zucchini to remove excess liquid. Place zucchini in a large bowl. Add corn and carrot. Mix until well combined.
  2. Sift flour and baking powder together into a bowl. Whisk milk, yoghurt and egg together in a jug. Add milk mixture to flour mixture. Mix until well combined. Add mixture and cheese to vegetables. Mix well to combine.
  3. Heat half the oil in a large, non-stick frying pan over medium heat. Spoon 2 tablespoons of vegetable mixture into the pan to make 1 pancake. Cook pancakes, in batches, for 3 to 4 minutes each side or until golden and cooked through.
  4. Using a spatula, transfer pancakes to a plate lined with paper towel. Repeat with remaining oil and mixture. Serve.

Nutritions of Vegetable pancakes

fatContent: 339.38 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 36 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent:

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