Vegetable and parmesan pancakes: simple, delicious and light - Page 2

Ingredients
200 g of seasonal vegetables
100 g of grated parmesan
2 eggs
25 cl of whole milk
2 tsp of dry brewer’s yeast
200 g of flour
Pepper
Olive oil
Salt

Preparation
How to make vegetable and parmesan pancakes?
Clean the vegetables and cut them into pieces.

Cook them in a non-stick pan with a drizzle of oil.

In a bowl, mix the flour with the brewer’s yeast, eggs, milk and parmesan.

Add the vegetables.

Brush the pan with oil and pour in a ladleful of batter at a time.

Cook the vegetable and parmesan pancakes.

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