We discovered these simple, veggie packed pancakes recently and we fell in love! Even my youngest who is not a fan of cooked veggies, devours these delicious pancakes!  Also a great recipe to use up left over veggies. Give it a try you wont regret it!

Ingredients (for 6 -8 pancakes):

For the batter:

120 g flour (1 cup)

1 tsp salt

240 ml of water (1 cup)

Optional: ½ tsp curcuma or 1 Tbsp curry powder

For the veggies  (all cut into thin strips, about 3mm)

1 medium carrot 

1/4 of a small red or white cabbage

1 jalapeno pepper, deseeded

1 small leek

3 spring onions

3 Tbsp sesame seeds 

3 Tbsp olive oil for frying

For the dip: Serve with Connie’s Vayo and/or a yummy soy sauce-mix:

4 Tbsp Indonesian Soy Sauce  (or 3 Tbsp soy sauce mixed with 1 Tbsp honey)

2 Tbsp lemon juice

2 Tbsp water

2 Tbsp sesame oil roasted

Instructions:

1. Mix flour (optional curcuma/curry),  salt and water together, until batter forms

2. Toss in the vegetables and mix until combined

3. Scoop a big Tbsp of the mix into a medium hot pan (coated with olive oil), spread into a small pancake (7-10cm diameter), sprinkle with plenty of sesame seeds. Repeat - add as many pancakes as you can fit into the pan. Fry about 2-3 minutes on each side until golden brown. 

Dip into your VAYO or Soy-sauce and enjoy!

Inspired by maxiskitchen