Veggie Pancakes
User Reviews
4
6 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 egg large
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup zucchini grated
- 1 cup carrot grated
- cooking oil spray
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
Show Details
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
6 reviews
Good
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