Baked Vegetable Pancakes

Baked Vegetable Pancakes are a nutritious and delicious Korean-inspired dish packed with colorful veggies and high in protein. Perfect for a light meal or snack, these pancakes are crispy on the outside and soft on the inside, making them a delightful treat.

Ingredients

• Zucchini - 100 grams, grated
• Carrot - 100 grams, grated
• Spinach - 50 grams, chopped
• Green onion - 2 stalks, finely sliced
• Egg - 2 large
• Chickpea flour - 100 grams
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon (for greasing)

Steps

1. Preheat the oven to 200°C (390°F) and lightly grease a baking sheet with olive oil.
2. In a large bowl, combine the grated zucchini, grated carrot, chopped spinach, and sliced green onion.
3. In another bowl, whisk together the eggs, chickpea flour, soy sauce, sesame oil, baking powder, salt, and black pepper until smooth.
4. Pour the egg mixture over the vegetables and stir until everything is well combined.
5. Spoon dollops of the mixture onto the prepared baking sheet, flattening them slightly to form pancakes.
6. Bake in the preheated oven for 15-20 minutes, or until the pancakes are golden brown and firm to the touch.
7. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 150 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, aiding in digestion.
• High in protein from chickpea flour and eggs, supporting muscle health.

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