Vegetable pancakes
PORTIONS: 1-2
I wanted something filling but not too much and healthy but not a salad. That’s when this perfect vegetable pancake recipe was born.
Ingredients
1 | zucchini |
1 | small red onion |
1 | bell pepper |
400 g | canned corn |
a pinch | salt, black pepper |
2 | eggs |
1/2 glass | wheat/gluten-free/chichpea flour |
For the dip | |
a few spoons | Greek yogurt |
a pinch | salt |
a sprig | dill |
Cooking instructions
1
Grate the zucchini and sprinkle salt over it (this helps draw out the water). After 10 minutes, squeeze the water from the zucchini using hands.
2
Chop the small red onion and bell pepper into small cubes, mix with grated zucchini.
3
Add the canned corn to the bowl of chopped vegetables. Season the vegetables with salt, pepper, curry and smoked paprika. You can also add parsley.
4
Add two eggs and mix everything together. Then add half a glass of your preferred flour and mix once again
5
Cook over high heat until the pancakes are golden brown (about two minutes per side). Serve the pancakes with your favorite toppings, I like them most with Greek yogurt, salt and dill. Enjoy!