Vegetable Pancakes

These Vegetable Pancakes are a delightful and healthy Paleo twist on a traditional Chinese breakfast dish. Packed with fresh vegetables and bursting with flavor, they make for a satisfying and nutritious start to your day.

Ingredients

• Zucchini - 150 grams, grated
• Carrot - 100 grams, grated
• Green onion - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• Egg - 2 large
• Almond flour - 50 grams
• Coconut flour - 20 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - 2 tablespoons (for frying)

Steps

1. In a large bowl, combine the grated zucchini, grated carrot, chopped green onion, and minced garlic.
2. Add the eggs to the vegetable mixture and whisk until well combined.
3. Stir in the almond flour, coconut flour, salt, and black pepper until a smooth batter forms.
4. Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat.
5. Pour 1/4 cup of the batter into the skillet for each pancake, flattening slightly with the back of a spoon.
6. Cook for 3-4 minutes on each side or until golden brown and cooked through.
7. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
8. Serve warm, optionally with a dipping sauce or sliced avocado.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 22 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 370 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

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

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