Vegetable pancakes

Mirena Ivanova
October 04, 2013
231
3 eggs
2 cups flour / if necessary add /
2 cups water
1 zucchini
1 carrot
salt
pinch of baking soda
oil for greasing pan

For the filling:
yogurt salad
Beat the eggs. Add washed and grated vegetables. Add remaining ingredients and mix until homogeneous. In lightly oiled skillet, pour the mixture and bake 7-8 pancakes. In each pancake, place 2 tablespoons yogurt salad / desirable cucumber is grated /. Fold the pancakes and serve.
Nutritions

Calories
1380

Sodium
2062mg
85% DV

Fat
24g
37% DV

Protein
46g
92% DV

Carbs
302g
102% DV

Fiber
29g
118% DV