glutenfrei

Carrot and zucchini pancakes

This low-histamine carrot and zucchini pancake brings a welcome change to the table! Just give it a try!

This recipe is

  • vegan
  • Suitable for a low-histamine diet
  • gluten-free
  • lactose-free

Preparation time

15 minutes

Ingredients for 2 servings

For the dough

  • 150 g rice flour
  • 300 ml water
  • 1/2 teaspoon turmeric
  • 1 tbsp maple syrup
  • Olive oil for frying

For the filling

  • 1 carrot
  • ½ zucchini
  • 1 onion (1)
  • Salt

For the dip

Recipe

preparation

  • Wash, peel, and cut the carrot into thin strips.
  • Wash the zucchini, halve lengthwise and cut into strips.
  • Peel the onion (1), halve it and cut it into thin slices.
  • Mix rice flour, water, turmeric and maple syrup to form a smooth dough.
  • Place the vegetables in a pan with a little olive oil for frying.
  • Place the whole thing on the stove over medium heat and cover with the pancake batter.
  • Bake for approximately 3-4 minutes on each side until golden brown.
  • Serve with a suitable dip.

Our HistaFood tip

You can also make these savory pancakes with other vegetables such as broccoli or bell peppers.

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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