Zucchini Vegetable Egg Pancake
A soft, fragrant, and savory pancake made by blending zucchini and eggs with flour, carrots, and scallions. Perfect for a healthy breakfast.
Story
This Zucchini Vegetable Egg Pancake is a nutritious and easy-to-make dish. By blending the zucchini, the batter becomes smooth and the resulting pancake is soft and sweet. Feel free to add a little water when blending if you prefer a thinner batter and a softer texture.
Ingredients
Zucchini
1 small
Eggs
2
All-purpose Flour
1 cup
Carrots
to taste
Scallions
to taste
Salt
to taste
Salad Oil
as needed
Instructions
1
Step 1
Prepare a zucchini; I specifically picked a smaller one, just enough for one breakfast.
2
Step 2
Cut it in half and use a spoon to remove the excess seeds inside.
3
Step 3
Cut the zucchini into small cubes.
4
Step 4
Place the cubed zucchini into a blender cup and add 2 eggs.
5
Step 5
Start the blender to mix.
6
Step 6
Blend until it forms a green paste as shown. You can leave some small pieces of zucchini unblended in the paste; it tastes good and retains the sweetness of the zucchini.
7
Step 7
Pour the blended paste into a bowl, add flour, and stir continuously.
8
Step 8
Prepare the scallions and carrots, cut them into cubes and add them to the batter, then add an appropriate amount of salt.
9
Step 9
The prepared batter is shown here, ready for use.
10
Step 10
Pour an appropriate amount of oil into a flat-bottomed pan, add a portion of the batter, and turn the heat to medium-low.
11
Step 11
Once the batter is fried golden brown on both sides, it is ready to serve.
12
Step 12
Cut the pancake, plate it, and the delicious Zucchini Vegetable Egg Pancake is complete.
