Healthy Veggie Pancakes
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Healthy veggie pancakes

Discover Pinterest’s best ideas and inspiration for Healthy veggie pancakes. Get inspired and try out new things.
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Looking for a healthy and delicious recipe to try? These crispy vegetable pancakes are the perfect choice! Packed with nutritious ingredients like zucchini, carrots, and chickpea flour, they're a tasty way to get your daily dose of veggies. Plus, they're easy to make! Visit our Bio Link for the recipe and start cooking today!
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Elizabeth Debicki
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Crispy Vegetable Pancakes: A Delicious and Healthy Recipe You Need to Try!
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pinterest // jesssss_carroll
Paired with a creamy gochujang dipping sauce for extra punch and flavour.   Korean veggie pancakes: - 1 cup flour - pinch of salt - 1 cup water - 1 cup sweet potato ribbons - 1 cup zucchini ribbons - 1/2 cup carrot ribbons - 1 jalapeño, thinly sliced - 1/2 onion, thinly sliced - 3 spring onions, thinly chopped - 1 to 3 tbsp olive oil oil for (for frying)  *sub any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements.  creamy gochujang dip: - 1/3 cup vegan mayo - 1/4 cup cashews, soaked in hot water for 10 minutes and drained. - 2 tbsp gochujang paste - 2 tbsp water - 1 tbsp tamari - 1 tbsp rice vinegar - 1/2 tbsp rice malt syrup - 1 small clove garlic - pinch of salt and pepper  #vegan
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Don’t waste the old veggies lying in the back of your fridge! Make these Korean veggie pancakes
20min · 2 servings

 

🌼 Grate the zucchini and sprinkle salt over it (this helps to draw out the water). After 10 minutes, squeeze the water from the zucchini using your hands.

🌼 Chop 1 small red onion and 1 bell pepper into small cubes, and mix with grated zucchini. Add 400g of canned corn. Parsley can be added additionally.

🌼 Spices: salt, pepper, curry, smoked paprika.

🌼 Add two eggs and mix everything together.

🌼 Add half a glass of your preferred flour (wheat/gluten-free/chickpea/etc.) and mix once again. The dough should be firm, so add extra flour if needed.

Cook on high heat until the pancakes are golden yellow (about two minutes per side). I like to eat them with Greek yogurt, salt, and dill 🌿

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Turn your dried legumes (and even grains) into savoury pancakes with this simple method. 💪  It’s inspired by Indian staples like Besan Chilla (a chickpea flour pancake) and Pesarattu (made from mung beans). By combining legumes and grains, you’re creating a complete protein, giving your body all nine amino acids it can’t produce itself. It’s the easiest way to use up leftover legumes and grains in your kitchen.
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You can’t taste the spinach in these…I promise!

You’ll need:
 • 1 ripe banana
 • 1 egg
 • 1 cup tightly packed spinach
 • 1 cup white whole wheat flour
 • 3/4 cup almond milk
 • 1 tsp baking powder
 • 1/2 tsp baking soda

Instructions:
 • Add all ingredients to a blender. Blend until you don’t see any pieces of spinach.
 • Heat a large skillet on medium to high heat. Spray with non stick cooking oil.
 • Add the batter to the pan. Wait for it to bubble up and flip. Cook for another 2 minutes and serve.
 • Top with fruit and/or maple syrup!
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