Directions:
- Start by cutting up all vegetables julienne style, about 2 inches in length.
- In a small bowl mix flour and water together to form a thin paste.
- No exact measurements for this, just a little thinner than pancake batter would be.
- Whisk until smooth.
- Add all vegetables and season with salt, pepper.
- In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
- Pancakes should be about 5 inches in diameter.
- Cook on both sides until very browned.
- Serve with soy sauce for dipping and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.37 Kcal (77 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 12mg | 1% | |
| Potassium | 102.13mg | 2% | |
| Total Carbs | 4.22g | 1% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 0.65g | 1% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 41.44 Kcal (174 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 27.07mg | 1% | |
| Potassium | 230.36mg | 2% | |
| Total Carbs | 9.52g | 1% | |
| Sugars | 4.26g | 8% | |
| Dietary Fiber | 2.27g | 4% | |
| Protein | 1.45g | 1% | |
| Vitamin C | 23.5mg | 17% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 1mg | 2% | |
| Calcium | 43.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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