Description
A delicious and healthy dish mixing fresh vegetables, eggs, and flour, perfect for any meal of the day.
Ingredients
Scale
- 2 small zucchini, grated and squeezed dry
- 1 cup cabbage, finely shredded
- 1/2 medium onion, finely chopped (optional)
- 2 large eggs
- 1/2 cup flour (or chickpea flour for gluten-free)
- Salt and pepper to taste
- Oil for frying
Instructions
- In a mixing bowl, combine the grated zucchini, shredded cabbage, and chopped onion.
- Add the eggs and mix until well combined.
- Stir in the flour, and season with salt and pepper to taste.
- Heat oil in a skillet over medium heat.
- Scoop the mixture into the skillet, forming pancakes, and cook for 3-4 minutes on each side or until golden brown.
- Remove and drain on paper towels. Serve warm.
Notes
For extra flavor, consider adding chopped herbs or spices. Letting the batter sit for 10 minutes before frying can give a crispier texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 150mg
Keywords: pancakes, zucchini, cabbage, healthy recipe, vegetarian