Cabbage Carrot Pancakes
Ingredients
Metric
¼ small cabbage
1 small carrot
120 g all-purpose wheat flour
1 tbsp baking powder
180 ml milk | soy, oat or cashew
1 tsp garlic powder
1 tsp salt
½ tbsp olive oil
Topping:
200 ml plain yogurt, soy of cashew
2 tbsp spring onions
US
¼ small cabbage
1 small carrot
1 cup all-purpose wheat flour
1 tbsp baking powder
⅔ cup milk | soy, oat or cashew
1 tsp garlic powder
1 tsp salt
½ tbsp olive oil
Topping:
7 oz plain yogurt, soy of cashew
2 tbsp spring onions
MAKES2 portions
PREP TIME10 minutes
COOKING TIME12 minutes
TOTAL TIME22 minutes
Steps
1Cut cabbage into thin short strips. Peel the carrot on a medium size grater.
Tip: Wear a food-grade glove and crush the cabbage and the carrot with the batter to soften it up. Set aside.
Tip: Wear a food-grade glove and crush the cabbage and the carrot with the batter to soften it up. Set aside.
2Add milk, flour, garlic powder, baking powder and salt to a mixing bowl. Whisk to combine.
3Add cut cabbage and grated carrot. Mix well.
4Lightly oil a non-stick frying pan and add ½ the mixture to form a large pancake. Fry for 3 minutes at medium heat.
5Flip it over and fry for another 3 minutes or until it’s cooked through. Repeat with the rest of the mix.
6Transfer to plates, top with plain yogurt and spring onions.
Nutritional Info
Makes 2 portions
250 Calories per portion
15g protein
41g carbohydrates
8g fiber
6g fat
250 Calories per portion
15g protein
41g carbohydrates
8g fiber
6g fat
High in Vitamins B1, B3, B6, A, C, K
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Selenium
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Selenium
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