Whole wheat broccoli and zucchini pannekoek

Panekoek is a savory Dutch pancake. It is usually much bigger and thinner than traditional pancakes. You might ask how anything made from whole wheat, broccoli and zucchini be tasty but trust me, this is a very tasty dish! Whole wheat is good for health but it can sometimes taste rough and dry. Not one to compromise taste for health, I rarely make whole wheat bread or eat whole wheat pasta. But whole wheat pancake is surprisingly tasty. It adds a nice texture without tasting rough. I now prefer it over the too smooth regular white flour pancake.


Ingredients:

Pancake batter
1.5 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups milk or water
2 eggs
1 teaspoon pure vanilla extract
1 tablespoon oil

Pancake filling:
1 cup of broccoli cut into small pieces
1 cup of zucchini cut into small pieces
Note: you can substitute the filling with other vegetables you like such as mushroom and onions

Steps:

1. Mix all the dried pancake ingredients together
2. Add the eggs, vanilla extract, and half of the water or milk into the batter mix
3. Mix well with a whisk until a thick batter is formed and no lumps remain
4. Add in the rest of the water or milk and whisk until a thin batter is formed
5. Add in the broccoli and the zucchini. Mix well
6. Heat up a frying pan a bit of oil, just enough to coat the pan
7. Pour 1/4 cup of batter onto the frying pan
8. Let the pancake batter cook for a few minutes until bubbles are formed and the batter is almost cooked through, as seen in the picture above
9. Turn the pancake and cook for another minute or two
10. Makes 8 large pannekoek

Nutritional info:

Broccoli is high in Vitamin C, K, and A, as well as dietary fiber. It is also high in anti-oxidants. Zucchini  is a source of Vitamin A, Maganese, and Potassium. Whole wheat flour is a good source of Calcium, Iron, and fiber