Ingredients (Serving 4, Serving size 2):
½ cup roughly chopped carrots
½ cup roughly chopped zucchini
½ cup roughly chopped cauliflower
½ cup roughly chopped broccoli
¼ cup roughly chopped scallions
1 ¼ cup all-purpose, whole-wheat flour
2 large eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
Instructions:
- In the bowl of a food processor, add carrots, zucchini, cauliflower, broccoli, and scallions. Pulse to puree vegetables until finely chopped-but be careful not to turn the vegetables into liquid.
- Into a large bowl, add flour, eggs, salt, and pepper. Pour in 2 cups of cold water. Use a fork to whisk mixture together until combined. Stir in the pureed vegetables. Aim for a pancake-like batter consistency, adding 1 to 2 tablespoons more water if needed.
- Coat an 8-inch nonstick pan with cooking spray and warm over medium-high heat. Add 1/2 cup batter into the center of the pan. Cook until edges begin to get golden-about 2 to 3 minutes-and then use a spatula to carefully flip. Cook another 1 to 2 minutes until the side is golden. Transfer pancake to a plate. Spray pan with cooking spray and repeat continually until all 8 pancakes are made.
Dipping sauce:
Mix together 2 tablespoons less-sodium soy sauce, 1 tablespoon water, and 1 tablespoon white vinegar together with 1/2 teaspoon granulated sugar and 1/2 teaspoon (optional) hot red pepper flakes.
Nutrition information per serving:
Calories: 183 kcal, Protein 9 g, Fat: 3.5 g Carbohydrate: 31 g, Dietary Fiber: 5.4 g, Sodium 208mg
Recipe Provided Courtesy of America Heart Association （https://recipes.heart.org/en/recipes/korean-vegetable-pancakes）