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

1 egg

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

Grate carrot.

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

Grate 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.

Gluten Free Challenge

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Gluten Free Challenge