Pumpkin and zucchini pancakes

Vegetable pancakes - you can't think of a tastier dish! Lick your fingers - that's how you can describe pancakes made of pumpkin and zucchini. Most often I serve this dish with sour cream - a very good flavor combination! I advise you to try, it's vegetable season right now)

Fairy

The author of the recipe

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Composition / ingredients

servings:

Pumpkin

250

Zucchini

250

Onion

Eggs

Wheat flour

100

Baking powder

2.5

Salt

Vegetable oil

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 3 g

Fats 62 % 23 g

Carbohydrates 30 % 11 g

250 kcal

GI: 18 / 0 / 82

Cooking method

Cooking time: 50 min

So, let's start cooking with the preparation of ingredients, for which we clean the pumpkin, zucchini and onion. All three on a grater (not too large) or grind with a blender. Squeeze out the excess juice.

In a deep bowl, mix zucchini, pumpkin and onion, break an egg to them and pour flour with baking powder. Salt the mass and mix. Mix it thoroughly so that the flour and egg are well distributed among the vegetables.

Spread the pancakes on a hot frying pan with a tablespoon and fry in vegetable oil on both sides (we do not regret the oil, it should cover the pancakes up to half the thickness).

We spread the finished pancakes on a paper towel, let the excess fat soak in and you can safely serve it on the table!

Eat with pleasure and be positive)