Name: Vegetable pancakes
Prep time: 25 min
Cook time: 32 min
Total time: 57 min
Yield: 1
Ingredients: 1 zucchini, finely grated; 270g can corn kernels, drained, rinsed; 1 small carrot, peeled, finely grated; 250.00 ml plain flour; 8.00 gm baking powder; 128.75 gm low-fat milk; 40.00 ml low-fat natural yoghurt; 1 egg; 125.00 ml grated tasty cheese; 18.20 gm olive oil; olive oil cooking spray

Vegetable pancakes

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Prep Time:
25 minutes

Cook Time:
32 minutes

Total Time:
57 minutes

Elevate your vegetarian pancakes with zucchini, carrot, and corn for a delightful twist.

Ingredients:

1 zucchini, finely grated
270g can corn kernels, drained, rinsed
1 small carrot, peeled, finely grated
250.00 ml plain flour
8.00 gm baking powder
128.75 gm low-fat milk
40.00 ml low-fat natural yoghurt
1 egg
125.00 ml grated tasty cheese
18.20 gm olive oil
olive oil cooking spray

Instructions:

Squeeze grated zucchini, then place it in a large bowl. Add corn and carrot, mix well.
Sift flour and baking powder into a bowl. In a separate jug, whisk together milk, yogurt, and egg. Combine the milk mixture with the flour mixture until well mixed. Stir in cheese with the vegetable mixture until fully combined.
In a large non-stick frying pan over medium heat, pour half of the oil. Spoon 2 tablespoons of vegetable mixture into the pan to create one pancake. Cook pancakes in batches for 3 to 4 minutes on each side until golden and cooked through.
With a spatula, place pancakes on a paper towel-lined plate. Repeat with the rest of the oil and batter. Serve.

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