Vegetable Pancakes Recipe

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Ingredients:

Serving

1 cup all-purpose flour , stirred or sifted before measuring
1 tsp baking powder
1/2 tsp salt
1 egg, slightly beaten
1 cup milk
500 g grated zucchini
2 spring onions
3 eggs
1/2 cup soy flour
1/4 cup fresh coriander, chopped
black pepper

Directions:

Make up pancake batter first.
Sift flour,salt and baking powder into bowl. Make a well into the centre and add beaten egg gradually stirring in as much flour as it will take. Add the milk slowly absorbing the rest of the flour.
Let stand while preparing vegetable ingredients.
Squeeze out the grated zucchini and put into a mixing bowl.
Add all other listed vegetable ingredients and mix before adding to the batter.
Spread about 2 tablespoons of batter mixture for each pancake into a lightly oiled non stick frypan on medium heat. Cook until golden brown (about 3 minutes) on one side and flip.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	182.42 Kcal (764 kJ)
Calories from fat	34.75 Kcal
		% Daily Value*
Total Fat	3.86g	6%
Cholesterol	109.94mg	37%
Sodium	260.25mg	11%
Potassium	813.79mg	17%
Total Carbs	24.6g	8%
Sugars	3.03g	12%
Dietary Fiber	2.92g	12%
Protein	13.36g	27%
Vitamin C	36.1mg	60%
Iron	2.8mg	16%
Calcium	162.5mg	16%

Amount Per 100 g
Calories	96.42 Kcal (404 kJ)
Calories from fat	18.37 Kcal
		% Daily Value*
Total Fat	2.04g	6%
Cholesterol	58.11mg	37%
Sodium	137.55mg	11%
Potassium	430.12mg	17%
Total Carbs	13g	8%
Sugars	1.6g	12%
Dietary Fiber	1.54g	12%
Protein	7.06g	27%
Vitamin C	19.1mg	60%
Iron	1.5mg	16%
Calcium	85.9mg	16%

* 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.

Tastes

salty
savory
bitter
sweet

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