Low Sodium Vegetable Pancake
Savor the wholesome goodness of this Low Sodium Vegetable Pancake recipe, perfect for a nutritious and flavorful meal or snack! Packed with fresh zucchini, carrot, and scallions, these golden-brown pancakes offer a delightful hint of garlic and pepper with no added salt, making them ideal for heart-healthy and low-sodium diets. The simple yet effective technique of squeezing out excess moisture from the vegetables ensures a crisp and tender texture, while the versatile batter guarantees consistency in every bite. Quick to whip up in under 30 minutes, these veggie-packed pancakes are a versatile addition to breakfast, brunch, or even dinner. Serve them warm with a dollop of salt-free yogurt or a refreshing splash of lemon for a zesty finish. Perfect for anyone looking to enjoy delicious, low-sodium meals that never compromise on taste!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 2 stalks Scallions (green onions)
- 0.5 cup All-purpose flour
- 1 large Egg
- 0.5 teaspoon Garlic powder (unsalted)
- 0.25 teaspoon Ground black pepper
- 0.25 cup Water
- 2 tablespoons Olive oil
Instructions
Wash and grate the zucchini and carrot using a box grater. Squeeze out excess moisture from the grated vegetables by wrapping them in a clean kitchen towel and pressing firmly.
Thinly slice the scallions (both white and green parts) and set aside.
In a large mixing bowl, combine the grated zucchini, grated carrot, and chopped scallions.
Add the all-purpose flour, egg, garlic powder, ground black pepper, and water to the vegetable mixture. Stir until a thick, even batter forms. Adjust water as needed to ensure the batter holds together but is not too dry.
Heat a non-stick skillet or frying pan over medium heat and add 1 tablespoon of olive oil.
Drop 2–3 heaping spoonfuls of the batter into the skillet to form individual pancakes. Flatten them slightly with the back of the spoon to ensure even cooking.
Cook the pancakes for 3–4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding the second tablespoon of olive oil as needed.
Serve warm as is, or with a dollop of salt-free yogurt or a squeeze of lemon for added flavor. Enjoy!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 16.2 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
