Vegetable pancake

by Tuesday, February 9, 2016


  • 600g vegetables
  • 150g of whole-wheat spelt flour
  • 4 eggs
  • water or milk as needed
  • salt
  • rapeseed oil


First fry the vegetables (I used carrots, fennel and leek) in a deep pan. I added rapeseed oil, garlic and parsley for the delicious taste. Fry the vegetables till almost soft (consider that it will be cooked additionally). In the mixing bowl, stir together the flour, eggs, salt, fried vegetables and add water⁄milk if necessary. Stir until combined. Oil the pan and pour the mix in. Cook for a few minutes on both sides.


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