Crispy Vegetable Pancakes Recipe

About this recipe

These crispy vegetable pancakes are a delightful dinner option, packed with shredded carrots, zucchini, and parsnips. Perfect for solution seekers looking for a quick and satisfying eggetarian meal.

Ingredients

• 250 g Spring Onion
• 1 ltr Eggsential Liquid Egg Whites
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 200 g Organigram Chia Seeds
• 1 kg Akar Powder Salt
• 1 pc (50 g) On1Y Pepper Grinder
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. Rinse and drain 1 1/2 cups of shredded potatoes twice with cold water. Squeeze them dry and place in a large mixing bowl.
2. 2. Add 2 cups of shredded potatoes and 3/4 cup of chopped spring onions to the bowl. Sprinkle with 1/2 teaspoon of salt and let the mixture stand for 10 to 15 minutes.
3. 3. Stir in 3/4 cup of cornstarch and 1/4 teaspoon of pepper. Add 3 tablespoons of chia seeds mixed with 9 tablespoons of water to the mixture and mix until well combined.
4. 4. In a separate bowl, beat 3 egg whites until stiff peaks form. Gently fold the beaten egg whites into the vegetable batter to create a light and airy mixture.
5. 5. Heat a nonstick griddle or large skillet over medium heat until hot. Lightly grease the surface with 1 tablespoon of vegetable oil, spreading it evenly.
6. 6. Scoop portions of the batter onto the griddle, flattening them slightly to form pancakes. Cook for 3-4 minutes on each side, or until golden brown and crispy.
7. 7. Serve the pancakes hot, optionally garnished with additional spring onions or a dollop of sour cream for added flavor.