Spiced Granola
Savory Vegetable Pancakes
| By : |
Connie Achurra is a cook, TV host, and healthy cooking activist.
| Cook Time | 20 Minutes |
| Servings |
4 Portions
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Ingredients
For the pancakes:
- 2 eggs
- 3/4 cup white, whole wheat, oat, rice, or garbanzo flour
- 1 cup and 1/3 of water
For the filling:
- 1/2 Italian zucchini grated with finely peeled skin
- 1 cup cooked corn
- 1/2 diced red bell pepper
- 1 1/2 box of vegetable cream or milk I used both as I had a few conchos left, it is 1 1/2 cups approx
- Salt oregano and pepper
- 1 on grated cheese
In any case:
- they can use the vegetables they have
Ingredients
For the pancakes:
For the filling:
In any case:
|
Instructions
- For the pancakes, mix everything by hand or in a juicer, gradually put finite portions in a hot frying pan with a drop of oil, turn when the edges come unstuck, reserve (7-8 come out).
- Sauté the paprika in a drizzle of olive oil, add the zucchini, seasonings, cream and corn, wait until it is very hot.
- Fill the pancakes with the mixture, put them in a baking dish, mine is a round Pyrex pan , I use it for sweet and savory and it is the perfect amount for 3-4 servings. Above what is left of the filling, grated cheese and in the preheated oven, at 356°F, for 20 Minutes until golden.
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