15 May Zucchini and Carrots pancake recipe
I decided to share one of my personal recipes for Vegetarian Spring/Summer Pancakes.
This time last year, I was in the beginning of my pregnancy and meat was not really my favorite food. Luckily, the shops offer a good selection of veggies and fruit during these months, so I could let my imagination wander. And that is exactly how this recipe was born, an experiment, proven very delicious and one that me and my family include very often in our diet.
Here it is,
2 medium Zucchini
2 to 3 medium sized Carrots
3 to 4 spoonfuls of Plain Oats
2 teaspoons of Sesame Seeds
2 tablespoons of Quark
Olive oil ( for baking )
Preheat your oven to 180 / 200 deg.
Grate the zucchini, add salt, put in a colander and set aside for the water to escape. Leave them for about 10 minutes and then you can drain them by hand. Grate the carrots and mix in a bowl with the eggs and the rest of the ingredients. Leave the mix to rest for about 5 to 10 minutes. Use a tin covered with baking paper and a little bit of olive oil. Shape the pancakes with a spoon and place in the tin. Bake until golden, 10 to 20 minutes, depending on how thick they are.
Additionally, serving these with a rocket salad and a yogurt and lemon juice sauce was very successful. You could add a couple of slices of wholemeal bread to this, thus far, very healthy dish.
The pancakes are light and fresh, very appropriate for a fasting diet or, as with me, during pregnancy and in need of a lot of vitamins in your system. Great for a summer dinner or Sunday breakfast.
Please let me know if you try the recipe at home, I would love to know your feedback!