Crispy Herb Veggie Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb Veggie Pancakes

YOUR SOLIN GENERATED RECIPE

Crispy Herb Veggie Pancakes

Enjoy these savory and crispy herb veggie pancakes that combine the nutty flavor of chickpea flour with the freshness of grated vegetables and herbs, perfectly enhanced by a subtle tofu boost. A versatile dish ideal for any meal of the day, this recipe delivers a satisfying crunch and balanced taste while keeping your macros on track.

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NUTRITION

505kcal
Protein
32.3g
Fat
23.7g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60g)

2 large Eggs (approx 100g total)

100g Extra Firm Tofu

1/2 cup grated Zucchini (45g)

1/4 cup grated Carrot (30g)

1/2 cup chopped Spinach (15g)

2 tbsp chopped Fresh Herbs (Parsley & Basil)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    In a large bowl, whisk together the chickpea flour and eggs until smooth.

  • 2

    Crumble the extra firm tofu into small pieces and add to the bowl.

  • 3

    Stir in the grated zucchini, grated carrot, chopped spinach, and fresh herbs.

  • 4

    Season the mixture with salt and pepper, adjusting to taste.

  • 5

    Let the batter rest for 5 minutes to allow the flavors to meld.

  • 6

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 7

    Spoon the batter into the skillet, forming pancakes about 4-5 inches in diameter, and gently flatten each one with the back of the spoon.

  • 8

    Cook each pancake for about 3-4 minutes per side or until golden and crispy on the edges.

  • 9

    Transfer the pancakes to a paper towel-lined plate to absorb any excess oil before serving.

Crispy Herb Veggie Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb Veggie Pancakes

YOUR SOLIN GENERATED RECIPE

Crispy Herb Veggie Pancakes

Enjoy these savory and crispy herb veggie pancakes that combine the nutty flavor of chickpea flour with the freshness of grated vegetables and herbs, perfectly enhanced by a subtle tofu boost. A versatile dish ideal for any meal of the day, this recipe delivers a satisfying crunch and balanced taste while keeping your macros on track.

NUTRITION

505kcal
Protein
32.3g
Fat
23.7g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60g)

2 large Eggs (approx 100g total)

100g Extra Firm Tofu

1/2 cup grated Zucchini (45g)

1/4 cup grated Carrot (30g)

1/2 cup chopped Spinach (15g)

2 tbsp chopped Fresh Herbs (Parsley & Basil)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    In a large bowl, whisk together the chickpea flour and eggs until smooth.

  • 2

    Crumble the extra firm tofu into small pieces and add to the bowl.

  • 3

    Stir in the grated zucchini, grated carrot, chopped spinach, and fresh herbs.

  • 4

    Season the mixture with salt and pepper, adjusting to taste.

  • 5

    Let the batter rest for 5 minutes to allow the flavors to meld.

  • 6

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 7

    Spoon the batter into the skillet, forming pancakes about 4-5 inches in diameter, and gently flatten each one with the back of the spoon.

  • 8

    Cook each pancake for about 3-4 minutes per side or until golden and crispy on the edges.

  • 9

    Transfer the pancakes to a paper towel-lined plate to absorb any excess oil before serving.