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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 85.3
  • Total Fat: 4.6 g
  • Cholesterol: 65.4 mg
  • Sodium: 79.6 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 6.9 g

View full nutritional breakdown of Vegetable Pancakes calories by ingredient
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Vegetable Pancakes

Submitted by: DBURKI

Introduction

Pancakes loaded with yummy fresh vegetables. Switch the vegetables around as you please! Pancakes loaded with yummy fresh vegetables. Switch the vegetables around as you please!
Number of Servings: 15

Ingredients

    Egg, fresh, 12 large
    White Flour, 3 tbsp
    Broccoli, fresh, 1 cup
    onion raw, 1 cup
    Fresh Zucchini small (4.2 oz), 1 serving
    yellow squash, 4 oz
    Red sweet pepper, 1 cup
    Bean Sprouts, 1 cup
    Baby Carrots - 3 oz. - (7) 7 Carrots, .5 serving
    Oil, olive oil - lighter flavor - 1 T, 3 tbsp
    Season to taste

Directions

Mix eggs and flour, salt & pepper or other seasoning to taste. Add finely chopped vegetables and fry about 1/3 c per pancake in a little olive oil. Makes 15 pancakes loaded with vegetables.

Serving Size: Makes 15 5" pancakes,

Number of Servings: 15

Recipe submitted by SparkPeople user DBURKI.






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