2 Serves
45 Mins
Using a box grater, shred the zucchini and carrots into a large mixing bowl.
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Vitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
57 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
494 mg / 4,700 mgSodium
79 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Transfer the shredded vegetables to a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
Return the drained vegetables to the mixing bowl and combine with your binding agents and seasonings to form a thick batter.
Heat a large non-stick skillet over medium heat and lightly coat with cooking spray if needed.
Drop the vegetable mixture by the tablespoon into the hot pan, flattening each portion slightly with a spatula.
Cook until the pancakes are golden brown and crisp on both sides, then serve immediately.
1
g22
g8
g
