Pancakes Vegetables: 5 Tasty Ideas That Will Spice Up Your Meals

The pancakes are great suggestion to include in your diet, from breakfast to dinner. Learn how to prepare pancakes of vegetables that are tasty and healthy with spinach, carrot, courgette and cauliflower.

Pancakes Vegetables 5 Tasty Ideas That Will Spice Up Your Meals

The pancakes vegetables are as easy as the most simple pancakes. Only have the same to prepare the vegetables, and follow the normal procedure to prepare pancakes. Are great options for a snack or even to accompany with meat or fish in main meals.

In this article you will learn how to prepare pancakes with spinach, carrot, courgette, cauliflower and vegetables mixed, absolutely appetizing. Will not want to miss!

5 RECIPES PANCAKES VEGETABLES

1. PANCAKE OF VEGETABLES SPINACH

The spinach are rich in vitamins and minerals, have a number of calories residual and are ideal for fans of a healthy diet.

Ingredients:

  • 180 g of oats
  • 2 spoons (soup) of chia seeds
  • 300 ml of vegetable drink, milk or water
  • 2 red apples from alcobaça
  • Spinach (2 hands full)
  • Cinnamon to taste

Mode of preparation:

  1. In a blender place all ingredients and crush until you obtain a homogeneous mixture.
  2. Heat well a non-stick pan and put a tablespoon of the prepared earlier.
  3. When you start to form bubbles on the surface, turn on the other side until done.

2. PANCAKES VEGETABLE OF CARROT

In addition to the color unappetizing that carrots are the pancakes, this ingredient gives a higher nutritional value to the recipe.

Ingredients:

  • 360 g of oat flakes
  • 600 ml of water, drink vegetable or skimmed milk
  • 500 g of raw carrot
  • 4 stewed apples
  • 2 eggs
  • Cinnamon q. b.

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– Mode of preparation –

  1. Start by placing the oats in a blender and the water, vegetable drink or skimmed milk over the top. Let stand about 20 minutes for that result in the pancakes more fluffy.
  2. Grind everything in a blender until a homogenous mixture;
  3. In 1, 2, 3 finely chop the carrots and add to the prepared earlier, well with the eggs, the stewed apples and cinnamon.
  4. Re-grind everything until well blended;
  5. Heat well a non-stick pan and put a tablespoon of the prepared earlier.
  6. When you start to form bubbles on the surface, turn on the other side until done.

3. PANCAKES VEGETABLES OF COURGETTE

The courgette is a very versatile food, and, oddly enough, is a great option to integrate into your pancakes. Try it out!

– Ingredients for the pancakes –

  • 1 courgette, grated medium-squeezed (about 2 cups)
  • Chopped parsley
  • Chives chopped
  • 3 tablespoons of flour
  • 1 egg
  • Salt and pepper q. b.

– Ingredients for the sauce –

  • 2 tablespoons of soy sauce
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon of hot sweet chili sauce

– Mode of preparation –

  1. Mix the ingredients for the sauce and reserve in the refrigerator.
  2. In a bowl, mix the courgette, grated and squeezed, the chopped parsley, the chives, the flour, the egg, salt and pepper.
  3. Brush a frying pan with butter and pour in spoonfuls of batter. Let it cook for 3 to 4 minutes on each side, on medium heat. Serve with the sauce.

4. PANCAKES VEGETABLE OF CAULIFLOWER

Start by cooking the cauliflower so that it is with the texture ideal to incorporate in pancakes. The result is sensational.

– Ingredients –

  • 3/4 of a cauliflower, large
  • 2 large eggs
  • 1/4 of a cup of fresh chopped coriander
  • Juice of half a lemon
  • Salt and pepper q. b.

– Mode of preparation –

  1. Pre-heat the oven to 180 degrees.
  2. Prepare a sheet pan with parchment paper.
  3. Cut the cauliflower (without leaves) into small pieces, uniforms, and place in the food processor until everything is well crushed. Will yield 2 cups filled with cauliflower crumb.
  4. Transfer the cauliflower to a saucepan of water to the boil and leave to simmer, simmer for 6 minutes.
  5. After this time, drain the water through a loop of networks to withdraw all of the liquid and stay well sequinha.
  6. In a medium bowl, beat the eggs.
  7. Meanwhile add the cauliflower, coriander, lemon, salt and pepper. Mix until everything is well integrated.
  8. Use your hands to shape 6 small pancakes and place them on the baking sheet with tracing paper. Bake for 10 minutes.
  9. Then, carefully turn each pancake and put back in the oven for 5 to 7 minutes, or until they are cooked completely.
  10. Place the pancakes on a grill to cool slightly.
  11. Heat a frying pan of medium size.
  12. Place a pancake in the frying pan, pressing lightly to golden brown for 1 or 2 minutes each side.

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5. PANCAKES OF VEGETABLES MIXED

If you are looking for a recipe nutritionally rich and delicious, in this last option, you can mix carrot, courgette, cabbage and add beetroot, mint and coriander for a prepared full of health and flavor.

– INGREDIENTS –

  • 1/2 cup grated carrot
  • 1/2 cup beetroot , grated
  • 1/2 cup of courgette, grated
  • 1/2 cup of kale, collard greens, pink, grated
  • 1 handful of chopped coriander (or chives)
  • 1 handful of mint, chopped
  • 1 spoon (tea) of cumin
  • Salt and pepper q. b.
  • 1/2 cup of spelt flour full
  • 2 eggs
  • Sesame seeds to sprinkle
  • Olive oil q. b.

– Mode of preparation –

  1. Drain well the courgette and the beetroot.
  2. In a bowl add the vegetables, the coriander, the mint, the flour, the eggs, the cumin, the salt and the pepper. Mix well with your hands for that plug.
  3. Place a frying pan on the stove with a little olive oil and when is hot, put small portions of vegetables flattening with a spatula. Leave for about 3 minutes.
  4. Sprinkle with sesame seeds and turn leaving for another 1 or 2 minutes.
  5. Serve with sauce of plain yogurt with lemon and a drizzle of olive oil.