Zucchini cabbage pancakes, Slovenian recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor without dairy.

flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour increases fiber content.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: none

Flaxseed meal serves as a binding agent for a vegan option.

oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

Remove the outer leaf of the cabbage and finely chop it.

Grate the pre-washed zucchini.

Chop the carrot, onion, and garlic.

Add about a teaspoon of paprika and mix thoroughly, letting it sit for 15 minutes.

After 15 minutes, add one egg, one tablespoon of baking powder, and four tablespoons of flour to the mixture.

Mix everything together for about five minutes until it becomes moist.

Heat canola oil in a skillet over medium-low heat.

Drop spoonfuls of the batter into the skillet.

After about four minutes, check the pancakes and flip them if they look good.

Once cooked, remove the pancakes and serve with a dollop of sour cream and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens