50 g egg, lightly whisked
60 ml (¼ cup) skim milk
Freshly ground black pepper, to season
1 small (100 g) carrot, coarsely grated
1 small (100 g) zucchini, coarsely grated
2 Tbsp reduced-fat grated cheese
40 g (¼ cup) wholemeal self-raising flour or gluten-free flour
1 small tomato, chopped
2 Tbsp frozen corn kernels, thawed
1 Tbsp chopped flat-leaf parsley
1½ Tbsp extra-light sour cream, to serve
- Put egg and milk in a small bowl. Season with pepper and whisk to combine. Put carrot, zucchini, cheese and flour in a medium bowl and stir to combine. Add egg mixture to vegie mixture and stir until well combined.
- Spray a medium non-stick frying pan with cooking spray and heat over a medium heat. Add one-third of the batter and spread out to form a round shape. Cook for 3 minutes or until the base is golden brown. Turn over and cook for a further 2 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 3 small pancakes.
- Stack pancakes on a serving plate. Combine tomato, corn and parsley. Sprinkle over pancakes. Spoon over sour cream and serve.