Courtesy of epicurious
6Servings•10 Min.Prep Time•6 Min.Cook Time•
原料：
- 2/3 c. shredded carrots
- 2/3 c. chopped yellow sweet bell pepper
- 2/3 c. diced tomatoes
- 2/3 c. chopped asparagus (tough
- ends removed)
- 1/4 c. whole-wheat or all-purpose
- flour
- 1 egg
- 1/2 tsp. salt
- 1/2 tsp. dried basil
- 1/2 tsp. garlic powder
- pepper to taste
- 1/4 c. olive oil
说明：
- In a large mixing bowl, combine the carrots, yellow pepper, tomatoes, and asparagus. Add flour and stir to coat vegetables. In a small bowl, beat the egg, then add to vegetables. Season with herbs, then mix thoroughly.
- In a large skillet, warm the olive oil over medium heat. When it's hot, drop a large serving spoonful of pancake batter into pan in a circle shape. (Depending on the size of your pan, you can probably fit three pancakes at a time.) Cook for 4 minutes on medium heat, flip, and cook until golden brown on each side, about 2 minutes more. Remove from pan with a spatula and set on a plate lined with a paper towel, before serving.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Anabel Bradley, Age 8
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
营养：
| 成分 | 数值 |
|---|
| Calories | 135 |
| Total Fat | 10g |
| Total Carbs | 9g |
| Protein | 3g |