Vegetable Pancake Lunchbox recipe - ingredients, nutrition and when to eat it
This savory pancake is made with finely chopped zucchini, carrot, and chives mixed with egg and pancake mix, then pan-fried until golden.
This savory pancake is made with finely chopped zucchini, carrot, and chives mixed with egg and pancake mix, then pan-fried until golden. The vegetables’ gentle sweetness goes well with the crisp edges. Pack it as a lunchbox side or serve it with a simple lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 184g serving): 289.9 kcal · protein 7.2g · carbohydrate 27.4g · fat 16.7g · sodium 252.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The vegetables release moisture, so keep the batter thick and mix in the vegetables just before cooking.
Tips: For a lunchbox, arrange the pancakes in a single layer and let them cool briefly before packing to help keep them from getting soggy.
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Ingredients (1 serving)
- Korean zucchini — 0.3 pc
- Carrot — 0.2 pc
- Garlic chives — 0.3 handful
- Egg — 0.5 pc
- Korean pancake mix — 3 Tbsp
- Water — 2 Tbsp
- Cooking oil — 1 Tbsp