Baked Vegetable Pancake

Baked Vegetable Pancake is a delightful Paleo Korean dish that combines a variety of colorful vegetables into a savory, slightly crispy pancake baked to perfection. Rich in nutrients and flavor, this dish makes for a wholesome meal that is both satisfying and healthy.

Ingredients

• Zucchini - 100 grams, grated
• Carrot - 50 grams, grated
• Red bell pepper - 50 grams, finely chopped
• Green onions - 2 stalks, finely chopped
• Eggs - 2 large
• Coconut flour - 30 grams
• Sea salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon (for greasing the pan)
• Sesame oil - 1 teaspoon

Steps

1. Preheat your oven to 180°C (350°F) and grease a baking dish with olive oil.
2. In a large mixing bowl, combine the grated zucchini, grated carrot, chopped red bell pepper, and chopped green onions.
3. In a separate bowl, whisk together the eggs, coconut flour, sea salt, and black pepper until smooth.
4. Pour the egg mixture into the bowl with the vegetables and mix well until all ingredients are well combined.
5. Transfer the mixture to the greased baking dish and spread it out evenly.
6. Drizzle the sesame oil over the top for added flavor.
7. Bake in the preheated oven for 20-25 minutes or until the pancake is set and lightly golden on top.
8. Remove from the oven, let it cool for a few minutes, then slice and serve.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 180 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 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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