Introduction: Gluten Free Vegetable Pancakes
I like these Japanese style vegetable pancakes and so do my kids. Make the pancake batter and then add your favourite vegetables.
They can be served in traditional style with Okonomi Sauce and Japanese mayonnaise or tomato ketchup for fussy kids.
Step 1: Collect Ingredients
1 cup gluten free plain flour
2 tsps baking powder
2 Tbs low fat yoghurt
Half cup low-fat milk
3 cups finely chopped/grated vegetables
Half cup tasty cheese
1 Tbs oil
Step 2: Measure Ingredients
Carefully measure flour, baking powder, milk and yoghurt.
Step 3: Combine Dry Ingredients
Sift flour and baking powder in to medium bowl.
Step 4: Add Wet Ingredients
Whisk milk, yoghurt and egg together in a jug.
Step 5: Mix Ingredients
Make a well in the centre of the dry ingredients, add liquids.
Using a wooden spoon, mix well.
Step 6: Prepare Vegetables
Finely chop broccoli, cauliflower and green beans.
Place in a microwavable bowl with a quarter cup of water, microwave on high for 2 minutes to soften vegetables.
Select vegetables according to what you have on hand. I also like to add spinach and potato. Use your favourites.
Step 7: Prepare Cheese
Step 8: Combine Ingredients
Add vegetables to pancake batter. Mix in grated cheese.
Step 9: Cook Pancakes
Heat oil in frying pan on medium.
Divide pancake mixture into 3 - 4 serves.
Cook until golden brown on both sides.
Step 10: Serve
Serve with Japanese mayonnaise and Okonomi sauce.
Or tomato ketchup.
Participated in the
Gluten Free Challenge