Vegetable Pancakes

A versatile dish that can be customised to your taste. You can add different vegetables, spices, or herbs to create a variety of delicious and nutritious dishes. This quick 10 minute gluten free recipe for breakfast is an easy nutrient rich meal.

For a Serving Size of Two:

Ingredients:

• 60 grams grated zucchini 
• 30 grams grated carrot 
• 30 grams finely chopped spinach 
• 15 grams rice flour 
• 15 grams almond flour 
• 3 eggs 
• 10 grams chopped fresh herbs (such as parsley or cilantro) 
• 2 teaspoons sesame seeds 
• Salt and pepper to taste
• 2 teaspoons sesame oil for cooking 

Procedure:

1. In a large bowl, combine the grated zucchini, grated carrot, and chopped spinach. Mix well and let it sit for a few minutes to allow the vegetables to release some moisture.
2. After a few minutes, use a clean kitchen towel or paper towels to squeeze out the excess moisture from the vegetables. This step is important to prevent the pancakes from becoming soggy.
3. In a separate bowl, whisk together the eggs, rice flour, almond flour, salt, and black pepper.
4. Add the grated vegetables and chopped fresh herbs to the egg-flour mixture. Stir well to combine all the ingredients.
5. Heat a non-stick skillet or frying pan over medium heat and add a small amount of sesame oil to lightly coat the surface.
6. Spoon about 1/4 cup of the vegetable batter onto the skillet for each pancake. Use the back of a spoon to flatten and shape the pancakes. Sprinkle sesame seeds on one side. 
7. Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and cooked through. You may need to adjust the heat as necessary to prevent burning.
8. Once cooked, transfer the pancakes to a plate. 
9. Repeat the process with the remaining batter, adding more oil to the skillet as needed.
10. Serve the vegetable pancakes warm with a side of salsa or greek yoghurt.

Nutritional Benefits:

• It’s packed with vegetables; the combination of grated zucchini, carrot, and spinach provides a rich source of vitamins, minerals, and dietary fibre. These vegetables contribute to overall well-being, supporting a healthy immune system, promoting digestion, and providing essential nutrients.
• The combination of rice flour and almond flour offers a good source of fibre and healthy fats, aiding in digestion and satiety.
• Eggs contribute high-quality protein, essential for muscle maintenance and repair. Sesame seeds add a boost of calcium and healthy fats, promoting bone health and overall well-being.Overall, these vegetable pancakes offer a nutritious and delicious way to incorporate more vegetables into your diet.

Nutritional Information:

• Calories: 571 kcal
• Protein: 29.5 g
• Carbohydrates: 17.2 g
• Fat: 43 g