#vegetablepancakes

Japanese Vegetable Pancakes, also known as Okonomiyaki, are savory and satisfying. These pancakes are loaded with shredded cabbage, carrots, and scallions, bound together with a flavorful batter. They make for a delicious and hearty snack or side dish.

Ingredients: 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/4 cup sliced scallions. 1/4 cup all-purpose flour. 1/4 cup water. 1 egg. 1 tablespoon soy sauce. 1/2 teaspoon sesame oil. Vegetable oil for frying.

Instructions: Put shredded cabbage, shredded carrots, and sliced scallions in a large bowl. Mix the all-purpose flour, water, egg, soy sauce, and sesame oil in a different bowl using a whisk until the batter is smooth. Put the vegetables in a bowl. Add the batter and mix it in so that everything is covered. Add a little vegetable oil to a nonstick skillet or frying pan and heat it over medium-high heat. Put a small amount of the vegetable mix into a hot skillet and spread it out into the shape of a pancake. They should be cooked for three to four minutes on each side, or until they are golden brown and crispy. Do it again with the rest of the batter, adding more oil to the pan if needed. You can serve the Japanese vegetable pancakes hot with soy sauce, ponzu sauce, or any other sauce you like.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Veggie Pancakes are a nutritious and delicious way to sneak in some extra veggies into your child's lunch. Packed with zucchini, carrots, spinach, and bell peppers, they are a wholesome choice for a kid-friendly meal.

Ingredients: 1 cup grated zucchini. 1 cup grated carrots. 1 cup whole wheat flour. 1 tsp baking powder. 1/2 tsp salt. 1/2 tsp black pepper. 2 large eggs. 1/2 cup milk. 2 tbsp olive oil. 1/4 cup chopped fresh spinach. 1/4 cup chopped bell peppers red and green. 1/4 cup grated cheddar cheese.

Instructions: In a large bowl, combine grated zucchini and carrots. Squeeze out excess moisture with a clean kitchen towel or paper towel. In another bowl, whisk together whole wheat flour, baking powder, salt, and black pepper. In a separate bowl, beat the eggs and then add milk and olive oil. Mix well. Combine the wet ingredients with the dry ingredients and stir until just combined. Fold in the grated zucchini, carrots, chopped spinach, chopped bell peppers, and grated cheddar cheese into the batter. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of olive oil. Pour 1/4 cup of batter onto the skillet for each pancake and spread it into a round shape. Cook until bubbles form on the surface and the edges start to set, approximately 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes, or until they are golden brown and cooked through. Serve the veggie pancakes hot with a side of yogurt or your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

Potatoes and Zucchini Pancakes. Potatoes are a good source of vitamin C, potassium, and B vitamins, while zucchini provides vitamins A and C, as well as minerals like manganese. Read the full recipe

https://foodrecipesoffical.com/wp-admin/post.php?post=4154&action=edit