I grate the courgettes, potatoes and carrots and prepare the dough for the pancakes: they are spectacular | Only 80 calories!

Are your children struggling to eat vegetables? Have you tried them all, but don’t want to know? Getting around the problem can be easier than you think, you just need to be imaginative. In fact, to make these foods much more appetizing, a solution can be the recipe for pancakes with zucchini, carrots and potatoes which are so good that the children will devour them!

Surely, serving them for dinner (even if you want nothing prevents you from using them as a snack for a home aperitif) will be a success. And, even adults, will be happy to know that even by eating an extra portion they will save the diet without putting on weight. This, of course, is due to the fact that it is a decidedly low-calorie preparation. Furthermore, you will find another positive aspect in the procedure which is within everyone’s reach.

The recipe for zucchini, carrot and potato pancakes: made this way they are delicious!

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25 minutes
Servings: 8 pancakes
Calories: 80 per pancake with the yogurt sauce

Ingredients

• 400 g of courgettes
• 150 g of carrots
• 150 g of potatoes
• 120 gr of natural yogurt
• 4 tablespoons of flour
• 2 eggs
• 2 minced garlic clove
• a drizzle of olive oil
• Just enough black pepper
• Just enough salt
• Un po’ di aneto

Preparation

1. First of all, peel the raw carrots, grate them into sticks, do the same with the raw zucchini (which should not be peeled but trimmed) and with the potatoes (always raw after peeling them) and add them to the bowl, then place all the vegetables in a nice bowl roomy.
2. Now add the eggs, the black pepper, the salt, a clove of minced garlic and the flour, then mix well with a spatula.
3. Finally, heat a pan, brush it with oil, insert 4 abundant and distinct spoonfuls of dough at a time, give it a rounded shape and let it cook for 5-7 minutes on medium heat on both sides .
4. In the meantime, pour the yoghurt into a small bowl, add the pepper, the chopped dill and a minced garlic clove, mix well, then bring the pancakes to the table accompanied by the yoghurt sauce you made.