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Print Recipe
 Pancakes Autumn "Vitamin" Recipe
The composition of these pancakes includes all useful vegetables! Tender, rosy, delicious! Serve with sour cream or white yogurt. Come in, treat!
Course Breakfast Lunch, Children's Food, Diet Food Dishes, Hot Dishes, Lunch Second Breakfast, Morning Breakfast, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Czech
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food, Diet Food Dishes, Hot Dishes, Lunch Second Breakfast, Morning Breakfast, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Czech
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Peel the vegetables.
    Peel the vegetables.
  2. You can finely chop the vegetables, I used a kitchen processor. Here is such a mass have.
    You can finely chop the vegetables, I used a kitchen processor. Here is such a mass have.
  3. In the pan, add 2 tablespoons of sunflower oil and put out the vegetables under the lid. When the pumpkin and carrots are soft, season with salt and pepper.
    In the pan, add 2 tablespoons of sunflower oil and put out the vegetables under the lid. When the pumpkin and carrots are soft, season with salt and pepper.
  4. Put in a separate bowl, add the oregano and leave to cool. In the cooled vegetables add eggs and breadcrumbs. Stir.
    Put in a separate bowl, add the oregano and leave to cool. In the cooled vegetables add eggs and breadcrumbs. Stir.
  5. Fry the pancakes in a pan with sunflower oil.
    Fry the pancakes in a pan with sunflower oil.
  6. That's such a pretty turned out!
    That's such a pretty turned out!
  7. And you can not show off with a special pan! Fry the pancakes, forming them with a spoon.
    And you can not show off with a special pan! Fry the pancakes, forming them with a spoon.
  8. Serve with sour cream!
    Serve with sour cream!
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