Vegetable pancakes (lactose free)

Ingredients

• 250 g Zucchini, grated
• 200 g Brown rice flour
• 100 g Sweet corn
• 1 pcs Carrot, grated
• 50 g Quinoa, cooked before using
• 120 ml Milk, lactose free
• 1 1/2 tbsp Nature yogurt, lactose free
• 1 pcs Egg
• 2 tsp Baking soda

Method

1. Finely grate zucchini and carrot.
2. Squeeze zucchini to remove excess liquid and set in a clean bowl.
3. Add grated carrot and stir to combine.
4. In separate bowl, whisk egg, milk, and yoghurt until blended.
5. Combine brown rice flour with baking soda and gradually add in milk mixture.
6. Whisk until you have a smooth batter and stir in the zucchini mix and cooked quinoa; add corn kernels and stir until combined.
7. Heat large non-stick frying pan and slightly coat with olive oil.
8. Place around 3 tablespoons of batter into the pan and cook for 3 minutes; carefully flip the pancake and cook for 2-3 minutes more or until golden.
9. Serve while still hot.