Savory Vegetable Pancakes

By: Connie Achurra

Savory Vegetable Pancakes
cuisine icon Course
Main Dishes
cuisine icon Keywords
4 servings, box of vegetable cream or milk, cooked, corn, cups water, eggs, garbanzo flour, grated or shredded cheese, healthy, italian zucchini grated with finely peeled skin, main dishes, oregano and pepper, pyrex, red bell pepper diced, they can use the vegetables they have, vegetables

serving icon Servings
4 Servings
Ingredients
  • 2 eggs
  • 3/4 cup white, whole wheat, oat, rice, or garbanzo flour
  • 1 1/3 cups cups water
  • 1/2 Italian zucchini grated with finely peeled skin
  • 1 cup corn, cooked
  • 1/2 red bell pepper diced
  • 1 1/2 box of vegetable cream or milk
  • Salt oregano and pepper
  • 1 packet grated or shredded cheese
  • they can use the vegetables they have
Instructions
  • For the pancakes, mix everything by hand or in a juicer, gradually put finite portions in a hot frying pan with a drop of oil, turn when the edges come unstuck, reserve (7-8 come out).
  • Sauté the paprika in a drizzle of olive oil, add the zucchini, seasonings, cream and corn, wait until it is very hot.
  • Fill the pancakes with the mixture, put them in a baking dish, mine is a round Pyrex pan , I use it for sweet and savory and it is the perfect amount for 3-4 servings. Above what is left of the filling, grated cheese and in the preheated oven, at 356°F, for 20 Minutes until golden.
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