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
Preparation:
- After having grated the carrot and courgette, squeeze them in a clean cloth to lose as much water as possible
- In a large bowl combine grated greens, chopped bell pepper, sweet corn, Parmesan and parsley and mix everything well
- Add the eggs and flour and mix everything until you have a mixture as homogeneous as possible
- 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.
- 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
