Vegetable pancakes

Add zucchini, carrot and corn to these easy pancakes which are perfect for vegetarians.

Recipe «Vegetable pancakes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 32 minutes. To make this dish at home by prescription from the author Gomer would need: 1 zucchini, finely grated, 270g can corn kernels, drained, rinsed, 1 small carrot, peeled, finely grated, 1 cup plain flour, 2 tsp baking powder , 1/2 cup low-fat milk, 2 tbsp low-fat natural yoghurt, 1 egg , 1/2 cup grated tasty cheese, 1 tbsp olive oil, olive oil cooking spray.

Ingredients:

• 1 zucchini, finely grated 
• 270g can corn kernels, drained, rinsed 
• 1 small carrot, peeled, finely grated 
• 1 cup plain flour 
• 2 tsp baking powder 
• 1/2 cup low-fat milk 
• 2 tbsp low-fat natural yoghurt 
• 1 egg 
• 1/2 cup grated tasty cheese 
• 1 tbsp olive oil 
• olive oil cooking spray 

Instructions

1. Using your hands, squeeze grated zucchini to remove excess liquid. Place zucchini in a large bowl. Add corn and carrot. Mix until well combined.
2. Sift flour and baking powder together into a bowl. Whisk milk, yoghurt and egg together in a jug. Add milk mixture to flour mixture. Mix until well combined. Add mixture and cheese to vegetables. Mix well to combine.
3. Heat half the oil in a large, non-stick frying pan over medium heat. Spoon 2 tablespoons of vegetable mixture into the pan to make 1 pancake. Cook pancakes, in batches, for 3 to 4 minutes each side or until golden and cooked through.
4. Using a spatula, transfer pancakes to a plate lined with paper towel. Repeat with remaining oil and mixture. Serve.