1. In a large bowl combine 1 cup flour with 1 cup water, 1 tbsp minced garlic and salt and pepper. Mix well. Add 1 cup grated red cabbage, 1 grated carrot, ½ finely diced red capsicum, ½ grated zucchini, 200g/7oz grated firm tofu and ¼ cup chopped spring onion.

2. Mix well until all ingredients are combined and become sticky.

3. Gently press together 2 tbsp (approximately) of mixture and place onto a frying pan, set to a medium heat. Flatten them down gently so they resemble a chunky pancake!
Cook one each side for 2-3 minutes, or until golden. Repeat until all the mixture is used.

4. To make the dip, in a bowl combine ½ cup coconut yoghurt, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp cumin and 3 tbsp chopped spring onion. Mix together until all ingredients are combined.

5. Place the vegetable pancakes onto a serving plate with coconut lemon dip, or divide and keep in an airtight container.

Ve – Vegan
DF – Dairy Free
GFO – Gluten Free Option, use a gluten free flour
NF – Nut Free

Nutritional Information: per vegetable pancake with 2 tbsp dip:
Calories: 100 kcal/ 418kJ
Protein: 5g
Carbohydrates: 12g
Fat: 3g

Nutrient Boost

Eating the rainbow is a great way to get an abundance of vitamins and minerals in your diet and these vegetable pancakes are full of colour! Each colour group has phytonutrients that create their unique colour and specific health function, so you know when your plate is colourful your body will thank you for it later! For example, green foods contain micronutrients that support the cardiovascular system and heart health. Red foods (such as red capsicum) contain antioxidants that are great at supporting the immune system. Orange foods (such as carrot) contain vitamins important for growth, development and immune function. Plus, eating your vegetables is just way more fun when they look super fun and colourful!