Cabbage Carrot Pancakes
Ingredients
Metric
300 g cabbage
1 small carrot
120 g oat flour or ground oats
1 tbsp baking powder
120 ml milk | soy, oat or cashew
1 tsp garlic powder
1 tsp salt
Topping:
200 ml plain yogurt, soy of cashew
2 tbsp spring onions
US
10 oz cabbage
1 small carrot
1 cup oat flour or ground oats
1 tbsp baking powder
½ cup milk | soy, oat or cashew
1 tsp garlic powder
1 tsp salt
Topping:
7 oz plain yogurt, soy of cashew
2 tbsp spring onions
MAKES2 portions
PREP TIME10 minutes
COOKING TIME12 minutes
TOTAL TIME22 minutes
Steps
1Add flour, garlic powder, baking powder and salt to a medium-sized mixing bowl.
2Whisk to combine and add milk.
3Whisk to combine to make the batter.
4Cut cabbage into thin short strips. Peel the carrot on a medium size grater. Add cut cabbage and grated carrot to the batter.
5Mix well.
6
7Flip it over and fry for another 3 minutes or until it’s cooked through. Repeat with the rest of the mix.
8Transfer 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, Folate, A, C, K
High in Calcium
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Zinc
High in Calcium
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Zinc
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