Servings: 3 (1 pancake each)
Diet: Vegan & Vegetarian
Per Serving: 240 Calories | 34g Carbs | 5g Sugar | 2g Fiber | 10g Fat (0.5g Sat Fat) | 5g Protein | 420mg Sodium
Ingredients
- 1 tablespoon low-sodium soy sauce
- ½ tablespoon vinegar
- 2 ½ cups vegetables of your choice, thinly sliced or grated (zucchini, cabbage, green onions, onions, carrots, peppers, etc.)
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons oil, divided
Instructions
- Combine soy sauce, vinegar and a splash of water in a small bowl. Set aside.
- In a medium bowl, mix the vegetables, flour, salt and a half cup of water
until the vegetables are evenly coated. - In a medium pan, heat 2 teaspoons of oil over medium heat. Add one third
of the batter and spread it thin, pressing down with a spatula. Cook 4-5 minutes per
side or until golden brown and crispy. Repeat with remaining oil and mixture. - Serve the pancakes warm with the soy sauce mixture.
Reduce Food Waste: Add any leftover veggies into your next soup, stew or salad.
Shopping Tip: Short on time? Pre-shredded vegetables like carrots will work.