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Veggie Pancakes: 1/2 C. grated carrots; 1/2 C. grated zucchini; 1 egg; 1/4 C. milk; 1/2 C. flour; 1/2 tsp. bkng. powder; 1 tsp. salt *add 2 Tbsp nutritional yeast; oil. Put grated veggies in a bowl. In a separate bowl whisk egg & milk - pour over veggies. Whisk together flour, b.p., salt, n.y. & sprinkle over veggie mix. Toss to combine. Fry pancakes in oiled skillet 3 min. per side.

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pancake, pajeon, pajun, Korean pancake, vegetable pancake, savoury pancakes, toddler, food 4 tots

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Japanese Vegetable Pancakes with Cabbage, Kale, and Carrots - Healthy Breakfast Recipes: Vegetable Breakfasts - Shape Magazine

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Call them what you want – latkes, vegetables pancakes, fried-deliciousness – they’re a holiday treat many of us crave this time of year. They’re also traditionally made with potatoes, a food some of us Primals feel better avoiding. The tuber’s low-moisture and high-starch content creates a crispy exterior and fluffy interior when fried in oil. [...]

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