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4 Serves
45 Mins
Clean and pat dry the mixed seafood using paper towels.
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Vitamin K
113 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
57 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
480 mg / 4,700 mgSodium
474 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
2 g / 28 gSugar
18 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, eggs, and water to create a smooth batter, then fold in the seafood and chopped scallions.
Heat olive oil in a non-stick skillet over medium-high heat.
Pour the batter into the skillet and cook until the bottom is golden brown and crispy, then flip and cook the other side until the seafood is fully cooked through.
Serve the pancake hot, garnished with fresh lemon wedges and a sprinkle of salt and black pepper.
1
g22
g8
g
