FLAVOURS OF THE WORLD
Japanese-inspired savoury pancake
Traditionally served topped with bean sprouts, this version is kicked up by a fresh zucchini and carrot slaw.
Calorie Smart
Carb Smart
Vegetarian
Developed by Emily Richards (PH Ec.)
4 servings
23 minutes (prep: 15 mins / cook: 8 mins)
Time required
23 mins
Carbohydrates
21 g/serving
Ingredients
- 2⁄ 3 cup (150 mL) all purpose flour
- 1/3 cup (75 mL) water
- 4 eggs
- 2 cups (500 mL) coleslaw mix
- 1 tsp (5 mL) minced fresh ginger
- 2 tsp (10 mL) canola oil
- 1 ½ cups (375 mL) grated zucchini, squeezed
- ½ cup (125 mL) shredded carrot
- 1 tbsp (15 mL) sodium reduced soy sauce
- 1 tsp (5 mL) each Worcestershire sauce and hot pepper sauce
- Calories 200
- Carbs 21 g
- Sugar 4 g
- Fibre 2 g
Directions
- In a bowl, stir together flour and water. Add eggs, one at a time, whisking briskly after each addition. Stir in coleslaw mix and ginger until combined.
- Heat oil in large nonstick skillet over medium heat. Spoon about 1/2 cup (125 mL) of the mixture into skillet, flattening out to form pancake shape. Cook for about 2 minutes or until golden. Flip over and cook other side for about 2 minutes or until golden. Repeat with remaining batter.
- Topping: Meanwhile, in a large bowl, toss together zucchini, carrot, soy sauce, Worcestershire and hot sauces.
- Top each pancake with zucchini mixture to serve.
Per serving (1 of 4)
- Calories 200
- Protein 10 g
- Total fat 8 g
- Saturated fat 2 g
- Cholesterol 195 mg
- Carbohydrates 21 g
- Fibre 2 g
- Sugars 4 g
- Added sugars 0 g
- Sodium 270 mg
- Potassium 350 mg
© 2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.
