Vegetable Pancakes
Try this Vegetable Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- olive oil for cooking
- 1/4 easpoon salt
- 2 cups shredded veggies (i like to use a mix including th sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand)
- 1 tablespoon whole-wheat flour
- optional garnish: sour cream and/or applesauce
- Carbohydrate 10.9476499957057 g
- Cholesterol 4.9 mg
- Fat 2.89639999988934 g
- Fiber 0.85399998592663 g
- Protein 5.01374999918931 g
- Saturated Fat 0.926849999980946 g
- Serving Size 1 1 -3 (131g)
- Sodium 129.008749999704 mg
- Sugar 10.0936500097791 g
- Trans Fat 0.138412499968223 g
- Calories 88 calories
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.
