Frittelle di verdura senza glutine e lattosio | Pinkfoodshop

Gluten and lactose free vegetable pancakes

Aug 11, 2020Barbara Arlati

These vegetable pancakes are delicious as a side dish but can also be a great way to entice children to eat more vegetables. They are quick to make, healthy, gluten-free and lactose-free.

Ingredients for 10 pancakes:

  • 1 grated courgette
  • 1 grated carrot
  • 1/2 red pepper, finely chopped
  • 75g of sweet corn
  • 30g of Parmesan
  • 1 tablespoon chopped parsley
  • 2 eggs
  • 60g of gluten-free flour
  • Salt and pepper
  • 1 tablespoon of olive oil


  1. After having grated the carrot and courgette, squeeze them in a clean cloth to lose as much water as possible
  2. In a large bowl combine grated greens, chopped bell pepper, sweet corn, Parmesan and parsley and mix everything well
  3. Add the eggs and flour and mix everything until you have a mixture as homogeneous as possible
  4. Heat the oil in a skillet over medium heat. Put a spoonful of mixture in the pan and form a flattened circle (like small pancakes to understand), repeat with the rest of the mixture (about 10 pancakes come out) cooking about 3-4 minutes per side until they are golden brown.
  5. Serve hot.

They are delicious on their own but even better when accompanied by a cream of Greek yogurt, finely chopped garlic and a little lemon juice.

Each pancake:

73 calories | 8.5 Carbs (1.3g Sugars and 0.9g Fiber) | 3.1g Fat | 3.4g Protein

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