A unique twist on the traditional breakfast staple, these Korean pancakes are a good way to get vegetables into kids, or just a change of pace from more sugar-filled breakfast requests.
|Ice cold water||2 1/2 Cup (40 tbs)|
|Chopped carrots||1/2 Cup (8 tbs)|
|Chopped zucchini||1/2 Cup (8 tbs)|
|Chopped cauliflower||1/2 Cup (8 tbs)|
|Chopped broccoli||1/2 Cup (8 tbs)|
|Chopped scallion||1/2 Cup (8 tbs)|
|Whole wheat flour||1 1/4 Cup (20 tbs)|
|Ground black pepper||1/4 Teaspoon|
1.In a food processor, combine zucchini, cauliflower, carrots, broccoli, scallions and pulse until finely chopped.
2.In a bowl, combine flour, eggs, salt, pepper, ice cold water and whisk until combined.
3.Add vegetable mixture and stir well.
4.Coat non stick pan with spray and place spoonfuls of batter to make pancakes.
5.Cook both sides for 4-6 minutes.
6.Serve and enjoy!