Vegetable Pancakes
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Vegetable Pancakes
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This is another one of those recipes where you can throw in whatever veggies you have on hand (and need to eat!). That is my favorite kind of recipe because I love it when you can still make a dish even if you don’t have all the “exact” ingredients.
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Ingredients
- 2 cups mixed veggies shredded (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand)
- 2 eggs
- 1 tablespoon whole-wheat flour
- ¼ teaspoon salt
- olive oil for cooking
- sour cream (optional garnish)
- applesauce (optional garnish)
Instructions
- Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
- Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
- Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.
- Transfer cooked pancakes to a plate lined with paper towels. Serve warm with sour cream and/or applesauce.
Notes
- Nutrition Facts Vegetable Pancakes Amount Per Serving Calories 192 Calories from Fat 45 % Daily Value* Fat 5g8%Saturated Fat 2g13%Cholesterol 164mg55%Sodium 439mg19%Potassium 447mg13%Carbohydrates 27g9%Fiber 8g33%Sugar 1g1%Protein 12g24% Vitamin A 9480IU190%Vitamin C 18.9mg23%Calcium 70mg7%Iron 2.5mg14% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 192
- Calories from Fat 45
- % Daily Value*
- Fat 5g
- 8%
- Saturated Fat 2g
- 13%
- Cholesterol 164mg
- 55%
- Sodium 439mg
- 19%
- Potassium 447mg
- 13%
- Carbohydrates 27g
- 9%
- Fiber 8g
- 33%
- Sugar 1g
- 1%
- Protein 12g
- 24%
- Vitamin A 9480IU
- 190%
- Vitamin C 18.9mg
- 23%
- Calcium 70mg
- 7%
- Iron 2.5mg
- 14%
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