246 kcalCarrot and Zucchini Pancakes
25 min serves 2
VegetarianDairy-Free
15gprotein35gcarbs6gfat
Ingredients
- •1 carrot
- •1 egg
- •1 handful parsley
- •¾ cup garbanzo bean flour
- •2 tsp garlic powder
- •salt
- •pepper
- •1 zucchini
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Method
Adapted from foodista.com
- After grating the zucchini and carrots give them a squeeze to remove some of the excess water from the zucchini.
- Place all the ingredients into a bowl.
- Mix to combine.
- Heat up a large non stick pan over medium heat.
- Add the mixture by the Tbsp full into the pan and flatten out slightly.
- Brown to a nice golden color on each side until cooked through. If your non stick pan isn't working well, use just a spritz of cooking spray. Makes 8 pancakes, serving size is 4 pancakes.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.