Vegetable Pancake

These Vegetable Pancakes are a delightful twist on traditional pizza, featuring a crispy base topped with a medley of fresh vegetables and savory spices. Each bite offers a satisfying crunch and a burst of flavor, making it a perfect vegetarian dish for any occasion.

Ingredients

• All-purpose flour - 100 grams
• Cornstarch - 20 grams
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Water - 200 milliliters
• Carrot - 1 medium, grated
• Zucchini - 1 medium, grated
• Red bell pepper - 1 small, finely chopped
• Green onion - 2, finely chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
2. Gradually add water to the dry ingredients and whisk until a smooth batter forms.
3. Fold in the grated carrot, zucchini, red bell pepper, green onion, soy sauce, and sesame oil until well combined.
4. Heat a non-stick frying pan over medium heat and add a tablespoon of vegetable oil.
5. Pour half of the batter into the pan, spreading it evenly to form a circular pancake.
6. Cook for about 3-4 minutes until the bottom is golden brown, then flip and cook for another 3-4 minutes on the other side.
7. Repeat with the remaining batter, adding more oil as needed.
8. Once cooked, slice the pancakes into wedges and serve hot with a dipping sauce of your choice.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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