Veggie Pancakes
User Reviews
4.0
9 reviews
Good
Veggie Pancakes
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If your kids have an aversion to vegetables, let them try these Veggie Pancakes and watch them change their tune!
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Ingredients
- 2 large eggs
- 1/2 cup milk
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup grated zucchini
- 1 cup grated carrots
- Cooking oil spray
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Instructions
- Whisk the egg and milk in a medium sized bowl.
- Whisk the flour, baking powder, and salt together in a bowl and whisk to combine. Add the zucchini and carrots and toss to combine and coat the vegetable pieces.
- Pour the vegetable/flour mixture into the egg/milk mixture and stir to combine,
- Coat saute pan with oil or spray over medium heat.
- Place 1 tablespoon of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.
Notes
- To Freeze: After cooking, allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
- To Freeze: After cooking, allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
Nutrition Information
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Calories
25kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Cholesterol
15mg
(5%)
Sodium
200mg
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Calories | 25kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 200mg | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
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