Vegetable & Protein Pancakes with Cheese

These savoury vegetable and protein pancakes are a simple and satisfying option for breakfast, lunch or a light dinner. Made with fresh vegetables, cheese and Fiteg² Egg White Protein Powder, they provide a balanced combination of flavour and protein while remaining quick and easy to prepare. Recipe by Pie galda!

Recipe details

• Servings: 2
• Preparation time: 10 minutes
• Cooking time: 15 minutes

Ingredients

• 300 g vegetables (zucchini, carrot, cabbage or cauliflower)
• 1 scoop Fiteg² Egg White Protein Powder - Unflavoured
• 60 g grated cheese
• 1 egg
• 30 g flour
• 1 tsp baking powder
• Salt and black pepper to taste
• 1/2 tsp dried oregano
• Olive oil for frying

Instructions

1. Prepare the vegetables by grating or finely chopping them into small pieces.
2. In a bowl, mix the vegetables with the egg, grated cheese, protein powder and flour.
3. Add baking powder, salt, pepper and oregano, then stir until the mixture becomes evenly combined.
4. Heat a small amount of olive oil in a frying pan over medium heat.
5. Form small pancakes with a spoon and place them in the pan.
6. Cook for 3–4 minutes on each side until golden brown.
7. Serve warm with yogurt sauce, sour cream or a fresh salad.

Tips

• If the mixture feels too soft, add a little more flour.
• These pancakes are perfect for meal prep and taste great the next day as well.
• You can experiment with different vegetables depending on the season.