Tofu and Zucchini Pancakes

Name: Tofu and Zucchini Pancakes
Total time: 20 min
Yield: 1090 g
Ingredients: extra virgin olive oil 30 ml; pancake mix 100 g; fresh egg 110 pcs; fresh zucchini 400 g; tofu 450 block

Cook 20 min Difficulty EASY 1,259 kcal

#tofu pancake #zucchini pancake #tofu recipe #vegetable pancake #Korean jeon #healthy food #diet food #easy side dish #vegetarian dish #low-calorie recipe

Image coming soon

Ingredients

Main ingredients

extra virgin olive oil 30 ml
pancake mix 100 g
fresh egg 2 pcs
fresh zucchini 400 g
tofu 1 block

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 108.14 g 35%

Protein 72.33 g 23%

Fat 58.83 g 42%

Serving size 1090g

Cooking steps

1

Finely chop the tofu and zucchini.
2

Remove excess moisture from the tofu.
3

Combine zucchini, tofu, eggs, pancake mix, and salt in a bowl and mix well.
4

Heat some cooking oil in a preheated pan.
5

Spoon appropriate portions of the batter onto the pan.
6

Cook both sides until golden brown.
7

Drain off excess oil and serve on a plate.

Tofu and Zucchini Pancakes

AI 영양사 앤디